Completely different from the chicken noodle soup we have already shown, I used chicken breast in this video but I'd normally use chicken thigh instead, you can just swap them out.
Ingredients
Chicken Velveting
1 sliced chicken breast
1/8 tsp salt
1/4 tsp garlic powder
1/8 tsp bicarb
1/2 tsp pure sesame oil
2 tsp light soy sauce
Noodles
1 nest lucky boat no1 noodles
Water to boil the noodles in
2 tsp veg oi
1/8 tsp salt
Soup 450ml water
1 1/2 tsp chicken powder https://www.chinandchoo.com/product-page/knorr-chicken-powder-900g
1/4 tsp salt
1 tsp light soy sauce https://www.chinandchoo.com/product-page/lee-kum-kee-lkk-premium-light-soy-sauce-500ml
2 tbsp veg oil
3 cloves garlic, peeled and crushed
1/4 tsp white pepper
Garnish
1 very finely chopped spring onion
1/2 tsp pure sesame oil
Method:
Take your chicken slices and add the to a bowl then place 1/8 tsp salt, 1/8 tsp MSG, 1/4 tsp garlic powder, 1/8 tsp bicarb , 1/2 tsp pure sesame oil and 2 tsp of light soy in with the chicken and mix in well.
Make sure the chicken is well coated and then place in the fridge for 20 minutes, over night for best results.
While you chicken is marinating, place 1 block of lucky boat number 1 noodles into boiling water, using chopsticks gently loosen them up.
Boil for no more than 3:30 minutes, use a sieve drain and rinse under the tap, this cools them down to stop the over cooking, and washes away any extra starch, leave them to sit for 20 minutes.
After 20 minutes, to a wok add 2 tsp of veg oil and allow it to get hot, then add your cooked noodles, 1/8 tsp salt and 1/8 tsp MSG, stir in.
Toss and flip your noodles until they start char, you're almost trying to toast them.
When they had brown spots on place into a large soup bowl.
Now place 2 tbsp of veg oil in to a wok, when hot add your chicken, and brown off, when brown add 3 cloves of peeled crush garlic turn down to a medium heat and stir in.
When they have brown on the out side, add 450ml of water, 1 1/2tsp of chicken powder, 1/4 tsp salt, 1/4 tsp MSG, 1 tsp light soy and 1/4 tsp white pepper.
Turn up to a high heat and bring to the boil for 20 seconds then remove your crushed garlic, if you don't do this you'll bit into nearly raw garlic, but if you like it, leave them in!
When the garlic is removed leave on a high heat for 1 minute, making sure that the chicken inside is above 80c/176f. When it is pour the entire contents of the wok over your toasted noodles.
Now garnish with a had full of very finely chopped spring onions and a splash of pure sesame oil.
Now eat away!
Note: I you don't like strong garlic, just add one crushed cloves, or even none, totally up to you.
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