Ingredients

The following ingredients have 4 Servings
  • 1.5kg whole chicken
  • 1 cup (250ml) chicken stock
  • 250g dried egg noodles
  • 1 tbs light soy sauce
  • 21/2 tsp dark soy sauce
  • 21/2 tsp sesame oil
  • 1 tbs sunflower oil
  • 150g bean sprouts
  • 1/4 bunch garlic chives, chopped
  • Toasted white sesame seeds
  • Thinly sliced long green shallots
  • 2 cups (500ml) light soy sauce
  • 100ml dark soy sauce
  • 200g yellow rock sugar (from Asian food shops)
  • 4 star anise
  • 5 long green shallots, chopped
  • 20cm piece (100g) ginger, thinly sliced
  • 2 cinnamon quills
  • 10 garlic cloves, peeled
  • 200ml Chinese rice wine (shaohsing)

Instruction

  • For the soy marinade, combine all ingredients in a large saucepan (just big enough to hold the chicken). Add chicken, cover and chill, turning halfway, for 3 hours or overnight.
  • Transfer chicken to a plate, then place marinade over high heat, add stock and bring to the boil.
  • Return chicken to pan, breast-side up, reduce to a simmer and cook for 16 minutes. Turn chicken and cook for a further 16 minutes. Cover, remove from heat and stand for 15 minutes or until chicken is cooked through.
  • Meanwhile, cook noodles according to packet instructions, drain, rinse under cold running water, then drain again.
  • To make the noodle sauce, combine light and dark soy, sesame oil and 100ml water in a bowl and set aside.
  • Heat 2 tsp sunflower oil in wok over high heat, add bean sprouts and garlic chives, and cook, stirring occasionally, for 2 minutes or until softened. Transfer to a bowl. Return wok to high heat, add cooked noodles and remaining 2 tsp sunflower oil, and cook, stirring constantly, for 1 minute to combine. Add noodle sauce and cook, stirring constantly, for 2 minutes or until heated through.
  • Chop chicken into pieces and transfer chicken and noodles to separate serving dishes. Scatter noodles with sesame seeds and chicken with shallot to serve.