This Braised Chicken Noodle recipe is a hearty Chinese inspired dish. I love Chinese food. It seems that their dishes are so savory and flavorful. One thing that others don’t like about Chinese food is the MSG. But who cares, it is still delicious.
This recipe has all the elements of a Chinese dish, probably. It has soy sauce for that savory flavor, it has sugar to give that hint of sweetness distinct to Asian dishes, star anise and the egg noodles that is of Chinese origin.
This morning, I went to the grocery with two things in mind. First, our lunch which is the lechon sa hurno. Secondly, our afternoon snack or merienda which is the braised chicken noodle. I’ve been thinking of cooking it last week but I’m so busy and tired to cook. And the day has come, yes, I’m literally drooling to taste this dish.
Tips
Most of the ingredients for this braised chicken noodle dish is cooked in a pot. The chicken is simmered for 15 minutes then I switched off the heat and set it a side with the lid on for several hours since I cooked this early morning. However, if you plan to eat it right away, simply cover and set it a side for 30 to 60 minutes to let it thoroughly cook. This way, the remaining heat thoroughly cooks the chicken making it juicier.
If you love mushrooms, feel free to add some. In my case, I totally forgot to add it. I added a piece of chicken bouillon cube to give it additional flavor but if you have chicken broth that would be much better.
Another suggestion which I realized a while ago, you can add a solution of cornstarch to the final broth to make it thicker. By the way, the final broth for this dish is watery thin. But is you prefer thicker sauce just add cornstarch solution.
For more noodle dishes check out the Noodle Recipe section.
Ingredients
| 200 grams | Dry Egg Noodles |
| 500 grams | Chciken Thigh and Leg |
| 2 pieces | Thumb – sized Ginger, thinly sliced |
| 8 cloves | Garlic, chopped |
| 1 bulb | Onion, chopped |
| 1 bunch | Onion Spring Stalks, chopped |
| 1/4 teapsoon | Ground Black Pepper |
| 1 piece | Chicken Bouillon Cube |
| 1 piece | Star Anise |
| 1 1/2 Tablespoons | Sugar |
| 3 Tablespoons | Oyster Sauce |
| 3 Tablespoons | Light Soy Sauce |
| 1 cup | Water |
| Salt | |
| Bok Choy, blanched | |
| Chopped Green Onions for garnishing |
Procedure
Cook egg noodles according to package direction. Drain and set a side.
Throughly clean the chicken. Remove excess skin and fat.
In a pot, combine chicken, ginger, garlic, onion, onion spring stalks, ground black pepper, bouillon cube, star anise, sugar, oyster sauce, soy sauce and water. Cover, boil and simmer for 15 minutes. Switch off heat and let it marinate for 30 to 60 minutes.
Remove the chickens and chop according to desired size and set a side.
Remove the solid from the broth and drain. Simmer the broth and season with salt if needed.
Place the noodles in a bowl and pour enough sauce into the noodles. Garnish with chopped chicken, bok choy and chopped green onions.
Braised Chicken Noodle
Ingredients
- 200 grams Dry Egg Noodles
- 500 grams Chicken Thigh and Leg
- 2 pieces Thumb – sized Ginger, thinly sliced
- 8 cloves Garlic, chopped
- 1 bulb Onion, chopped
- 1 bunch Onion Spring Stalks, chopped
- 1/4 teaspoon Ground Black Pepper
- 1 piece Chicken Bouillon Cube
- 1 piece Star Anise
- 1 1/2 Tablespoons Sugar
- 3 Tablespoons Oyster Sauce
- 3 Tablespoons Light Soy Sauce
- 1 cup Water
- Salt
- Bok Choy, Blanched
- Chopped Green Onions for garnishing
Instructions
- Cook egg noodles according to package direction. Drain and set a side.
- Throughly clean the chicken. Remove excess skin and fat.
- In a pot, combine chicken, ginger, garlic, onion, onion spring stalks, ground black pepper, bouillon cube, star anise, sugar, oyster sauce, soy sauce and water. Cover, boil and simmer for 15 minutes. Switch off heat and let it marinate for 30 to 60 minutes.
- Remove the chickens and chop according to desired size and set a side.
- Remove the solid from the broth and drain. Simmer the broth and season with salt if needed.
- Place the noodles in a bowl and pour enough sauce into the noodles. Garnish with chopped chicken, bok choy and chopped green onions.
