These Soy-braised Chicken Noodles are the kind of soul-soothing comfort food that hits all the right notes—tender chicken thighs with golden crispy skin, bathed in a deeply savoury soy-based braising liquid that’s infused with spices and umami-rich mushroom stock. Served over bouncy Chinese egg noodles and topped with blanched Chinese broccoli, this dish is hearty, satisfying, and packed with bold, rich flavours. Whether it’s for a weeknight dinner or a weekend treat, this is a crowd-pleaser you’ll keep coming back to.
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6 garlic cloves, smashed
6 coriander stems
½ tbsp white peppercorns
1 tbsp vegetable oil
4 skin-on, boneless chicken thighs
¼ cup Chinese Shaoxing wine
¼ cup light soy sauce
¼ cup dark soy sauce
1 cinnamon stick
2 star anise
4 slices ginger
4 dried shiitake mushrooms
3 tbsp sugar
400g fresh Chinese egg noodles, cooked
100g Chinese broccoli (gai lan), blanched until tender
Sea salt, to taste
Coriander leaves, to serve
- Place the shiitake mushrooms in 1 cup of hot water and soak for 20 minutes or until softened. Drain and set aside, reserving the soaking liquid.
- Using a mortar and pestle , pound the garlic, white peppercorns and coriander stems into a rough paste.
- Heat the oil in a large saucepan over medium-high heat. Add the spice paste and stir-fry for 1 minute or until fragrant. Add the chicken thighs, skin-side down, and sear for 3 minutes or until golden. Flip and sear the other side for another minute.
- Pour in the Shaoxing wine and allow it to bubble for about a minute. Add the light and dark soy sauces, then turn the chicken so the skin is submerged in the liquid. Add the cinnamon stick, star anise, ginger, mushrooms, reserved soaking liquid, sugar and 2 cups of water. Reduce the heat to low and simmer gently for 20 minutes or until the chicken is cooked through and a rich mahogany brown.
- Remove the chicken from the braising liquid and place it on a tray, skin-side up. Grill under high heat for 5 minutes or until the skin is lightly charred.
- Taste the braising liquid and season with salt if needed. Divide the cooked noodles among four bowls . Top with Chinese broccoli and mushrooms.
- Slice the grilled chicken and place it on top of the noodles. Spoon over the hot braising liquid and garnish with fresh coriander leaves.
