Chinese Soy Sauce Chicken and Noodles Recipe
Chǐ Yóu Jī Huò Miàntiáo
Chinese Soy Sauce Chicken and Noodles
Submitted By: Taz


Ingredients:

4 Skin-on Boneless Chicken Thighs (Jītuǐ Ròu)
4 cloves Fresh Garlic (Dàsuàn) - crushed
1 inch piece Fresh Ginger (Jiāng) - sliced
4 Green Onions (Cōng Bào) - white parts cut into 1 inch pieces / green parts sliced thin
1 Star Anise Pod (Bājiǎo)
1 3inch Cinnamon Stick (Guìpí)
4 Dried Black Mushrooms [Shiitake] (Xiānggū)
1 lb Fresh Chinese Egg Noodles (Jīdàn Miàn)
4 stalks Chinese Broccoli (Gai Lan) - cut into 2 inch lengths
1 Tbs Peanut Oil (Huāshēngyóu)
2 tsp Toasted Sesame Oil (Zhīmayóu)

Preparation:
  1. Place the dried mushrooms in 1 cup hot water and allow to soak until softened (apx 30 minutes) - Once soft, gently squeeze out excess liquid (DO NOT DISCARD SOAKING LIQUID) and remove the stems - Set aside until needed
  2. Strain the soaking liquid through a fine mesh strainer and set aside until needed
  3. Heat the peanut oil in a large (4 quart) saucepan until shimmering over medium-high heat - Once the oil is hot, add the garlic, ginger, and the white parts of the green onions to the pan and stir fry until very fragrant (apx 1-2 minutes)
  4. Add the Chinese master stock, soaked mushrooms, star anise, and cinnamon stick to the pan - Place the chicken thighs skin side down into the liquid and add enough of the mushroom soaking liquid to just cover the chicken - Bring to a simmer
  5. Once a simmer has been reached, allow to cook for 12 minutes
  6. After the 12 minutes, switch off the heat, tightly cover the pan, and allow to sit for 30-35 minutes - Remove the chicken and check that it is cooked through (if not fully cooked, we will remedy that in step 8) - Strain the liquid through a fine mesh strainer and return to the saucepan - Return the mushrooms to the liquid and discard the rest of the solids
  7. Cook your noodles to manufacturer's instructions - Once cooked, drain and rinse with cold water and set aside until needed
  8. Return the liquid to medium-high heat and bring to a simmer (if your chicken is not fully cooked, go ahead and add it back to the simmering liquid and allow to finish cooking)
  9. Add the Chinese broccoli to the simmering liquid and allow to blanch for 1 minute
  10.  Transfer ¼ Cup of the braising liquid to each of 4 serving bowls - Divide the noodles equally into each bowl - Divide the Chinese broccoli equally to each bowl placing it to one side - Place 1 of the mushrooms on top of the broccoli
  11. Transfer the chicken thighs to a cutting board and slice each for serving - Place one sliced thigh on top of the noodles in each bowl and drizzle each with ½ tsp of the toasted sesame oil and garnish with the green parts of the green onions - Serve immediately
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