Soy Sauce Chicken with noodles aka See Yau Gai Min (Collaboration with Redmart)

#FreshnessRecognition #redmartcom

Ingredients: 

• 1 Kee Song Organic Lacto Whole Chicken 
• 6-8 dry shiitake mushrooms (soak to rehydrate) 
• 2-3 hard-boiled eggs (optional) 
• 1 thumb size old ginger (sliced into thick slices) 
• 10 cloves of garlic (smashed) 
• 2 stalks of spring onion  
• 2 stalk of coriander roots (separate stem with roots and leaves) 
• 2 cloves of star anise 
• 1 piece of cinnamon stick 

Seasonings: 

• 1/2 cup of dark soya sauce (1-2 tbsp to marinate chicken) 
• 1/2 cup of light soya sauce 
• 2 tbsps of rice wine 
• 2 tsp of five spice powder 
• 1 tbsp of rock sugar
• 1.5 liters of water 

For noodles: 

• Fresh HK style thin wanton noodles bought from wet market 
• A handful of caixin (Blanched) 
• Shallot oil (pre-prepared by frying crispy sliced  red onions. Separate oil and shallots when done) 
• Sliced green chili 

Method: 

1. Prepare chicken. Use salt to rub over chicken and inside cavity to remove scums and smell. Rinsed off. Used kitchen towel to pat dry chicken. Use 1-2tbsp of dark soya sauce to marinate chicken and inside cavity set aside for 30mins. 
2. Prepare a pot big enough for chicken. Add the rest of the ingredients (except chicken) and the seasonings and bring to a boil for 10mins. 
3. Slowly lower chicken breast side down and submerged in sauce. Use a ladle to scoop sauce over chicken to ensure even colour of chicken. Once sauce starts to boil, lower to a simmer for 20mins. Flipped chicken once during simmering and scoop sauce over chicken to ensure evenness in colour. Off heat and cover with lid for 20mins to allow the rest of the heat to cook through chicken. 
4. Remove chicken from pot and set aside to allow it to cook down. Brush some sesame oil and braising sauce over chicken. 
5. Reheat sauce with mushrooms and egg and allow it to simmer for another 10 mins. Off heat. 
6. Scoop 2 ladles of braising sauce into a small saucepan or pot. Bring it to a simmer. Add a tsp of oyster sauce and adjust taste accordingly. Prepare corn flour slurry by mixing corn flour with water. Thickened braising sauce with corn flour slurry. Set aside. 
7. Prepare a plate. Add a tbsp of shallot oil and a tsp of light soya sauce and 2 tbsps of braising sauce. (Optional: add chili paste for spicy version.) 
8. Prepare another pot of water and bring it to a rolling boil. Blanched caixin about a minute and set aside. 
9. Boil noodles in hot boiling water for about 45 seconds, drain noodles using a slotted spoon or ladle. Then transfer quickly to cold water for a quick rinse and transfer back to boiling water for another 10-15 seconds. Then drain noodles and place on prepared plate with sauce. Toss noodles with sauce and mix well. 
10. Chop chicken into pieces. You can either served with rice or noodles. Assemble chopped chicken, mushrooms and blanched caixin on noodles. Serve with green chili.