After making Bak Chor Mee the other day, i attempted another dish that won Singapore our Michelin Stars. I am so proud of our food and being the only street/hawker food in the world to win michelin stars! I have tried this dish a couple of times but failed, I am so happy tonight that i’ve finally succeeded! I’ve finally achieved the right texture and flavour that i am after. I;ve a special technique in making the chicken, off the bone tender and very succulent. It’s the same method i’ve learnt from making chicken rice. It males me so happy to be learning new things and turning it into useful knowledge for other dishes 😀
- 500ml chicken stock
- 1/4 cup dark soy sauce
- 1/4 cup light soy sauce
- 1/4 cup hua diao wine
- 1/8 cup sugar/ rock sugar cubes
- 4 cloves garlic, pressed
- thumb sized ginger, sliced
- 1/2 tsp five spiced powder
- 1 star anise
- 1 cinanamon stick
- 2 large chicken legs
- Chye sim, blanched
- 220g yellow noodles, cooked till al dente
- Noodles sauce mix (per serving): 5 tbsp braising sauce, 1 tsp sesame oil, 1 heaped tsp sambal chilli
- Mix chicken stock, light and dark soy sauce, hua diao wine, sugar, garlic, ginger, star anise, cinnamon stick and five spice in a pot.
- Bring sauce to boil, add in chicken legs. Cover and cook on medium high heat for about 7 – 9 mins (depending on chicken size).
- Turn off the heat and leave the pot undisturbed for 25 – 35mins (depending the chicken size.
- Open the lid and remove chicken. Debone and slice chicken.
- Toss noodles in noodle sauce mix.
- Place chicken and veggie over noodles. Serve with more sambal or green chilli if you like.