Cherry & Dennis Helper Habitat

Singapore Soy Sauce Chicken Noodles

新加坡豉油雞撈麵

Singapore Soy Sauce Chicken Noodles — finished dish

Total time: 55 min
Difficulty: Medium
Servings: 4 servings

Recipe overview

Soy-poached chicken is chopped and served with springy egg noodles and a little aromatic braising sauce.

01

Ingredients

Main ingredients

1 kg whole chicken legs
500 g egg noodles
250 g choy sum
30 g ginger
3 stalks spring onion
800 ml water

Soy poaching liquid

120 ml light soy sauce
2 tbsp dark soy sauce
30 g rock sugar
2 pieces star anise
2 tbsp rice wine

Noodle dressing

1 tbsp sesame oil
1 tbsp oyster sauce

Singapore Soy Sauce Chicken Noodles — ingredients

02

Tools

cutting board
knife
deep pot
ladle
measuring spoons

Singapore Soy Sauce Chicken Noodles — tools

03

Steps

Singapore Soy Sauce Chicken Noodles — Rinse and dry the chicken; trim tough stems from choy sum

Step 1

Rinse and dry the chicken; trim tough stems from choy sum

Rinse and dry the chicken; trim tough stems from choy sum.

Singapore Soy Sauce Chicken Noodles — Measure both soy sauces, sugar, rice wine, sesame oil and oyster sauce

Step 2

Measure both soy sauces, sugar, rice wine, sesame oil and oyster sauce

Measure both soy sauces, sugar, rice wine, sesame oil and oyster sauce.

Singapore Soy Sauce Chicken Noodles — Slice ginger and knot the spring onions

Step 3

Slice ginger and knot the spring onions

Slice ginger and knot the spring onions.

Singapore Soy Sauce Chicken Noodles — Bring water, soy sauces, sugar, star anise, ginger and scallion to a boil

Step 4

Bring water, soy sauces, sugar, star anise, ginger and scallion to a boil

Bring water, soy sauces, sugar, star anise, ginger and scallion to a boil.

Singapore Soy Sauce Chicken Noodles — Add rice wine and chicken; lower heat once it returns to a simmer

Step 5

Add rice wine and chicken; lower heat once it returns to a simmer

Add rice wine and chicken; lower heat once it returns to a simmer.

Singapore Soy Sauce Chicken Noodles — Cover and poach for 25 minutes, turning halfway

Step 6

Cover and poach for 25 minutes, turning halfway

Cover and poach for 25 minutes, turning halfway.

Singapore Soy Sauce Chicken Noodles — Turn off the heat, cover and steep for another ten minutes

Step 7

Turn off the heat, cover and steep for another ten minutes

Turn off the heat, cover and steep for another ten minutes.

Singapore Soy Sauce Chicken Noodles — Boil egg noodles until springy and blanch choy sum at the end

Step 8

Boil egg noodles until springy and blanch choy sum at the end

Boil egg noodles until springy and blanch choy sum at the end.

Singapore Soy Sauce Chicken Noodles — Drain noodles and toss with sesame oil, oyster sauce and a little poaching liquid

Step 9

Drain noodles and toss with sesame oil, oyster sauce and a little poaching liquid

Drain noodles and toss with sesame oil, oyster sauce and a little poaching liquid.

Singapore Soy Sauce Chicken Noodles — Check near the bone that the chicken is fully cooked with no pinkness

Step 10

Check near the bone that the chicken is fully cooked with no pinkness

Check near the bone that the chicken is fully cooked with no pinkness.

Singapore Soy Sauce Chicken Noodles — Chop the chicken and divide noodles and choy sum among four plates

Step 11

Chop the chicken and divide noodles and choy sum among four plates

Chop the chicken and divide noodles and choy sum among four plates.

Singapore Soy Sauce Chicken Noodles — Arrange chicken over the noodles and spoon over a little hot sauce

Step 12

Arrange chicken over the noodles and spoon over a little hot sauce

Arrange chicken over the noodles and spoon over a little hot sauce.

Common mistakes

Do not skip the doneness check or rush with excessive heat, which can burn the outside while leaving the centre undercooked.

Tips

Measure first and keep raw and cooked utensils separate; debone, reduce chilli and cut smaller for children or older adults.