The KaiKai Book

INGREDIENTS: 4 chicken thighs (with drumstick) 100g chye sim (chinese mustard leaves) 400g Hong Kong style noodles Pickle sliced green chillies Braising sauce: 1 bulb garlic 50g ginger 80g spring onions 1.5 litres water ½ cup rice wine ½ cup dark soy sauce ½ cup light soy sauce 40g rock sugar 1 tsp five spice powder 2 cinnamon sticks 2 star anise Per portion noodle: 100g Hong Kong style noodles 25g chye sim (chinese mustard leaves) 1 tsp sesame oil 4 tbsp braising sauce COOKING METHOD Cut 1 bulb garlic into half and set aside Cut 50g ginger into slices, and spring onions into 3 section, then set aside Add to pot 1.5 litres water, ½ cup rice wine, ½ cup dark soy sauce, ½ cup light soy sauce, garlic bulb, ginger slices, spring onions, 40g rock sugar, 1 tsp five spice powder, 2 cinnamon sticks and 2 star anise Bring to boil, add in 4 chicken thighs (with drumstick) Cover and let it simmer for 45 minutes Remove chicken thighs from sauce and set aside Transfer 2 cups of braising sauce in a bowl Blanch 25g chye sim (chinese mustard leaves) for per portion of noodle for 1 minutes, drain and set aside Add 100g Hong Kong style noodles to boiling water and cook for 30 to 45 seconds Drain and soak in cold water to 10 seconds and return to boiling water for a quick dip Drain and transfer to serving plate Add 1 tsp sesame oil and 4 tbsp braising sauce to noodles, mix well and add blanched chye sim Chop chicken thighs into serving portions and add to noodle Serve noodle with pickled green chillies. See more @ http://themeatmen.sg/recipe-soy-sauce-chicken-noodle/