Easiest Soy Sauce Chicken Noodles! Chicken Lo Mein 豉油鸡面 Chinese Soya Sauce Chicken Noodles Recipe

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake while tamari is gluten-free.

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: chicken drumsticks

Chicken breast is leaner, while drumsticks are often cheaper.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is often less expensive.

noodles

🥗Healthier: zucchini noodles

💰Cheaper: rice noodles

Zucchini noodles are lower in carbs, while rice noodles are often more affordable.

Cut the boneless chicken leg into halves and place them in a bowl.

Add 2 tablespoons of light soy sauce and 2 tablespoons of dark soy sauce to the chicken and mix well.

Marinate the chicken in the fridge for at least 1 hour.

In a small pot, combine 800 milliliters of water, 2 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, and 60 milliliters of dark soy sauce.

Add 4 cloves of smashed garlic, half a piece of star anise, a 2-3 inch cinnamon stick, 1 tied spring onion, 1 smashed thumb-sized ginger, and 20 grams of rock sugar to the pot.

Do not turn on the heat yet; just combine all the ingredients in the pot.

Turn the heat to medium and bring the sauce to a boil.

Once boiling, add the marinated chicken skin side down into the pot.

Let the chicken cook for about 8 minutes, skimming off any scum that forms on top.

After 8 minutes, add 2 hard-boiled eggs to the pot, cover, and turn off the heat, allowing everything to rest in the sauce for 20 minutes.

After 20 minutes, remove the chicken and eggs from the sauce and set them aside.

Turn the heat back on to medium to boil the sauce again.

Thicken the sauce by slowly adding a cornstarch solution until the desired consistency is reached, then turn off the heat.

Boil a pot of water vigorously, adding a pinch of salt for poaching the vegetables.

Add a few stalks of gailan (or any vegetable of choice) to the boiling water and poach them briefly, then remove and set aside.

Cook approximately 70 grams of Hong Kong style noodles in the boiling water for about 1 minute, stirring to separate them.

Prepare a bowl of tap water and dunk the cooked noodles into it to achieve an al dente texture, then return them to the boiling water for an additional 5-10 seconds before removing.

Assemble the dish by placing the poached noodles and vegetables in a bowl or plate.

Taste the sauce and drizzle about one scoop over the noodles, tossing them with chopsticks to mix.

Cut the chicken into bite-sized pieces and place them on top of the noodles.

Drizzle a little sauce over the chicken for added flavor and top with the hard-boiled egg.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens