Cantonese-Style Soy Chicken with Noodles, tasty & perfect

Whether you are a college student simply beginning your own cooking experiments or a skilled chef with several supper events under your belt, there is constantly something new to find out about cooking. We hope these Cantonese-Style Soy Chicken with Noodles recipe and tips can help you in your kitchen tonight, and also get used to amazing home-cooked dishes.

But before we jump head first into a bowl of these Cantonese noodles, how was your weekend? You can make this recipe vegetarian friendly by swapping out the oyster sauce for dark soy sauce or using an imitation oyster. Delicious Cantonese Style Fried Noodles with a smooth egg-based sauce.

You need Chicken Meat (with skin, boneless).
Use Sesame Oil (for glazing).
Use Yellow Noodles (blanched, cooled and ready to use).
Use Kai Lan (stem removed, blanched, ready to serve).
Provide Fresh Red Chillies (slice thinly, garnish).
Use Spring Onions (green part, slice thinly, garnish).
You need Japanese Cucumber (slice thinly).
You need to prepare Marinate (rub the chicken with these);.
Prepare Sugar/Rock Sugar.
Use Ginger (minced).
Prepare Spring Onions (white part, minced).
Use Stewing Liquid (mix well in a pot);.
You need Light Soy Sauce.
You need Dark Soy Sauce.
Use Rice Vinegar (unnecesary really).
You need to prepare Spring Onions (green part, rough chop).
You need Cinnamon.
You need to prepare Bay Leaves.
Prepare Star Anise.
Use Cloves.

Short Tips:

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SCORE; if you are using chicken breast, score the underside of the chicken and poke a few holes through the middle of the thickest part. This will help the marination and ensure an even cooking..
MARINADE; Rub the chicken with Ginger, Spring Onion (white part) and Sugar. In a pot mix together the Stewing Liquid and add the chicken skin-side up. Let it sit in room temperature for 30-45 minutes..
POACHING; after 45 minutes, start cooking the pot by heating it up to a simmer or a gentle boil (not rolling boil). Cover with a lid and let the chicken cook for 8-10 minutes. After that, flip the chicken skin-side down and cook for 1-2 minutes..
REST - after that, remove the chicken from the pot and let it rest for 10 minutes. Brush the chicken with Sesame Oil before cutting it into serving size..
BOIL THE STEW; continue to cook the Stewing Liquid on a rolling boil for 5-10 minutes. The Stewing Liquid can be used as a sauce for the Noodles and Kai Lan.
SERVE; cut the chicken into serving pieces and serve on a plate. In a bowl, mix in 150g of Noodles and 2 to 3 Tbsp of the Stewing Liquid. Place it next to the chicken and garnish with sliced Red Chillies and Spring Onions (green part). Place the Kai Lan onto the plate and drizzle the Stewing Liquid on top. Serve the sliced cucumbers next to it..

This is the kind of chicken noodle soup I can get into. It's warming and comforting, with hunks of chicken meat and slinky noodles suspended in a Leeks and mushrooms make up the base, with some soy sauce and rice wine adding a nice depth. But it's the spices that really set the broth apart. Cantonese cuisine (Chinese: 廣東菜), also known as Yue cuisine (粵菜) refers to the cuisine of the Guangdong province of China (particularly the provincial capital, Guangzhou. Soya sauce chicken is a classic Cantonese meat dish.

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