Soy Sauce Chicken With Egg Noodle

Hey Beautiful, I woke up today and feels so good! After a long and exhausting moving house situation, at last, I can settle down and continue to creating and blogging again. Yay!

So, without further ado, I’m going to share with you how to make Soy Sauce Chicken With Egg Noodle. Egg noodle is quite a classic Chinese noodle that I’ve been eating for years. Usually, I’d take egg noodles when I’m ordering Wantan Mee. And because Wantan Mee is quite common, so do egg noodle.

But, today I’m not going to show you how to make wan tan mee, but if you’re looking for a wan tan mee recipe. I have a good one here at LuveenaLee.com. Just click here. Wantan Mee Recipe.

Soy Sauce Chicken is more flavourful and rich in taste, and the chicken is so tender if you make it right. There are about 10-12 ingredients in the braising sauce, and it’s amazing with the egg noodle. I bought my egg noodle from the market because it’s fresh compared to supermarket version. However, if the market is not your thing, the supermarket version will also do the trick.

So, let’s get cooking!

Soy Sauce Chicken With Egg Noodle

Serves : 4-5 person

Ingredients:
3pc chicken leg
100g choy sum
600g egg noodles

Braising sauce:
1 whole garlic
60g ginger
4 stalks spring onions
1.5 litres water
½ cup shaoxing wine
½ cup dark soy sauce
½ cup light soy sauce
40g sugar cane rock sugar
1 tsp five spice powder
2 cinnamon sticks
2 star anise
1 tsp oyster sauce
1/2 tsp salt, or to taste

Per serving:
100g egg noodles
25g choy sum (chinese mustard leaves)
1 tsp garlic oil & fried garlic
4-6 tbsp braising sauce

Method:

1. Get ready a clean stockpot and add the following ingredients to the stockpot.
1.50 litres water
½ cup shaoxing wine
½ cup dark soy sauce
½ cup light soy sauce
40g sugar cane rock sugar
1 tsp five spice powder
2 cinnamon sticks
2 star anise
1 tsp oyster sauce
1 whole garlic, cut into half
60g ginger, cut into slices
4 stalks Spring Onion, cut into 3 section
1/2 tsp salt, or to taste

2.Bring to boil, add 3 chicken legs.

3. Cover and let it simmer for 45 minutes.

4. Remove chicken legs from sauce and set aside.

5. Blanch 100g Choy Sum for 1 minutes, drain and divide it among a few bowls.

6. Add 100g-200g egg noodles to boiling water and cook for 30 to 45 seconds.
Tip : I cook the egg noodle bowl one portion at a time. Let said, my portion is 100g noodle, so I only cook 100g noodle.

7. Drain and soak in cold or normal water to 10 seconds and return to boiling water for a quick dip.
Tip: Try the noodle before transfer to a bowl. Make sure it’s cook, if not continue cooking in the boiling water.

8. Drain well the noodle and transfer to a serving bowl or plate.

9. Add 4-5 tbsp braising sauce to noodles, mix well and add blanched choy sum.

10. Chop chicken legs into serving portion and drizzle with garlic oil and some fried garlic.

Enjoy!

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2017-05-17T15:13:12+00:00