Dry Tossed Egg Noodles With Soy Poached Chicken 豉油雞撈麵

I made a soy poached chicken for dinner over the weekend and decided to save a portion for my lunch the next day. Although soy poached chicken is easily available at any Chinese BBQ restaurants, making it at home is a breeze. We Malaysians love to serve this with plenty of green pickled chillies with soy of course. I have changed the photographs of the soy poached chicken post as well (they are a little more appealing than the old ones), so if you like this dish remember to check out how simple it is to cook this delicious chicken dish at the comfort of your own home.

A very satisfying meal for one
you'll need;
1 soy poached chicken maryland, chopped into neat pieces
some bokchoy or Asian greens of your choice
1.5 pieces of fresh egg noodles, loosen
1 spring onion, chopped
pickled green chillies or cut bird chillies in soy

for the dressing;

1.5 tbs of shallot oil, garlic oil or chicken oil

1 .5 tbs of light soy

1.5 tbs of caramel sauce

1 tbs of oyster sauce

4 tbs of soy poaching liquor

dash of white pepper

Bokchoy and chopped spring onion.

Chop the chicken leg into neat pieces.

Prepare the dressing.

Cook noodles in a pot of boiling water for 15 seconds, remove and rinse in a big pot of cold water. When the pot of water returns to a rapid boil, return the noodles and cook for another 15 seconds or til al dente. Blanch bokchoy briefly.

Mix noodles in prepared dressing.

Top noodles with chicken and sprinkle with some chopped spring onion.

Serve immediately with some pickled green chillies and bird chillies in soy. Sy poached chicken can also be purchase from Chinese BBQ restaurants, remember to ask for some of the delicious poaching liquor.