Sunday, June 19, 2011

braised chicken with egg noodle

Braised Chicken with Egg Noodle : บะหมี่แห้งไก่ตุ๋น

Currently, I have been kept very busy with work. My life is hectic and I am entirely worn out. I was/am so exhausted and didn't/don't want to do anything else but to rest on my comfy bed.

Today, I feel a little better and I keep telling myself that I need to be productive. I need to post some thing on here. Hence a recipe of "Braised Chicken with Egg Noodles". I personally love all things noodle. I love cooking noodle, any kind of noodles. (If I manage to find time.)

Find below my recipe of "Braised Chicken with Egg Noodle"

1 Pack of High Quality Fresh Egg Noodles (4 or 6 serving in one pack / available in any decent supermarkets)
4-6 Large Pieces of Free Range Chicken thigh, Leg, or Breast (Whatever you fancy - Boneless / Skin-on is preferred.)
4-6 Cups of Chicken Stock (home-made stock is preferred.)
2 Tablespoons of Oyster Sauce
2 Tablespoons of Seasoning Sauce
1 Tablespoon of Soy Sauce
1 Tablespoon of High Quality 5 Spices
1/2 Teaspoon of Sea Salt
1 Tablespoon of Un-refine Brown Sugar
1 Teaspoon of Ground/Crushed Black Pepper
4 Organic Coriander Roots, crushed 
3 Cloves of Organic Garlic, crushed 
2-3 Cups Cooking Oil (Choose the one for deep frying like Sunflower or Palm Oil)
4-6 Organic Fresh Chinese Kale (Kai-lan or "Hong Kong Kale")
10 Medium Organic Shiitake Mushroom (Optional)
Organic Coriander Leaves and Spring Onion, finely chopped 
2-3 Tablespoons of Garlic Oil

1/2 Cup of Rice Wine Vinegar with Red Chili
1/2 Cup of Ground Dried Chili (Optional)
Ground White Pepper (Optional)


Set a wok over medium-high heat, add cooking oil. Fry the chicken bits till turned golden. Remove from the wok and set one side

Set a large saucepan/pot over medium heat, add chicken stock and add oyster sauce, soy sauce, seasoning sauce, sea salt, brown sugar, black pepper, 5 spices, crushed garlic and coriander roots. Add fried chicken and keep simmered for 40 minutes or upto an hour or till the chicken bits are soft and tender. Taste if the gravy is too salty. If so, then add 1/4 cup of water or chicken stock and bring back to a boil again. Turn off the heat.

Set a large pot over medium-high heat, cook the egg noodle as instructed at the side of its package. Drain and keep dried. Drizzle with garlic oil and keep warm one side.

Bring a large pot of water back to a boil again. Branch the Chinese Kale briefly, then drain and transfer into very cold water immediately to stop them from being cooked. This way, they will look nicely green and they will be very crunchy. Cut them roughly.

In a serving noodle bowl, arrange some blanched Chinese Kale on the plate. Then arrange some cooked egg noodles on top of the kale. Lay a braised chicken thigh on a bed of noodles & kale and drizzle with a few spoons of chicken gravy and dash of garlic oil. Sprinkle with chopped coriander leaves and spring onion. Served with a cup of chili vinegar and a cup of ground dried chili (optional). 

Serve : 4-6

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