This is our take on soya chicken that has been simplified and condensed into a one pot dish.
Start by blanching Cantonese noodles in boiling water and strain.
Marinate 200g of chopped chicken with skin on with 1 tsp light soya sauce, 1 tsp dark soya sauce, 1 tsp oyster sauce, 1 tsp of maltose (or honey), Sarawak white pepper, 1 tsp essence of rose essence wine and 1 tbsp of corn flour. Mix well and refrigerate for 30 minutes.
In a pot, add a tsp of oil. Sauté 4 slices of ginger and 2 cloves of minced garlic until they are aromatic. Add the marinated chicken and stir fry for a few minutes until the chicken is almost cooked.
Add 250ml water, followed by 1 tsp dark soya sauce. Stir and mix well. Add a cup of wong bok or nappa cabbage that has been chopped. Once the cabbage has wilted, add the Cantonese noodles.
Mix well until the noodles are fully cooked and coated with the soya sauce. To finish, simply serve onto a plate and that’s it, so easy.
Very fast and very easy to do at home and cheap too. Yet it will taste so comforting at the same time.
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