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Chicken mushroom

Soy Braised Chicken and Noodles

  • Difficulty Level: 2
  • Serves Serves: 4
  • Preparation

    20mins

  • Cooking

    45mins

Asian Food Chinese Food Chicken Vegetable Rice or Noodle Dinner Lunch Over 60 mins

What You Will Need

Ingredients

  • 4 pcs Dried shiitake mushrooms
  • 250ml Hot water
  • 1 tbsp Oil
  • 50g Ginger, thickly sliced
  • 6 cloves Garlic, smashed with skin
  • 4 stalks Spring onions, sliced
  • 600g Chicken thighs, boneless, skin on
  • A pinch of sea salt, to taste
  • 400g Fresh egg noodles, cooked as per packet
  • 100g Gai lan(Chinese Broccoli), blanched until tender
  • 2 tsp Lee Kum Kee Pure Sesame Oil
  • 4 tbsp Lee Kum Kee Chilli Garlic Sauce

Sauce Mix

  • 60ml Lee Kum Kee Premium Soy Sauce
  • 2 tbsp Lee Kum Kee Premium Dark Soy Sauce
  • 60ml Shaoxing wine
  • 3 tbsp Sugar
  • 2 pcs Star anise
  • 1 pc Cinnamon stick

Made with
Lee Kum Kee products

PURE SESAME OIL 207ML - FRONT

Cooking and Dipping Sauces

Pure Sesame Oil
013097 - CHILLI GARLIC SAUCE - 226G - FRONT V5 copy

Chilli Sauce

Chilli Garlic Sauce
PRM SOYPRES 500ML FRONT V2

Soy Sauce

Premium Soy Sauce
Premium Dark Soy Sauce_500ml_AU - FRONT 070524

Soy Sauce

Premium Dark Soy Sauce

How to make it

  1. Soak the shiitake mushrooms in hot water for 20 mins or until softened. Strain and reserve the soaking liquid. Remove the stems from the mushrooms and discard.
  2. Heat the oil in a medium saucepan over medium-high heat. Add the ginger, garlic and spring onion and stir-fry for 1 min. Add sauce mix, mushroom soaking liquid and mushrooms. Bring to a simmer.
  3. Add the chicken, skin side down, gently simmer for 10 mins. Turn the heat off, cover and sit for 30 mins. The slow cooking will allow the chicken to cook through and absorb all the flavours.
  4. Remove the chicken and mushrooms. Slice the chicken. Strain the liquid and season to taste with salt. Place a quarter cup of each liquid into 4 shallow serving bowls. Add the cooked noodles and top with blanched gai lan, sliced chicken and a mushroom. Drizzle each plate with a little Lee Kum Kee Pure Sesame Oil and a spoon of Lee Kum Kee Chilli Garlic Sauce.