Cantonese Soy Sauce Chicken Ramen Burger

This dish is somewhat inspired by a Singapore hawker chef who earn his one star Michelin. If ever, you have the chance to visit Singapore, do not miss out his Soy Sauce Chicken Noodles. You may need to wait in line for hours tho. Is it worth the wait? You be the judge of that. So, how did a soy sauce chicken dish turn into a ramen burger? I still have 1 more packet of that Sarawak Instant Kampua Noodles left and I thought to myself, "Why not make a ramen burger around that soy sauce chicken theme?"

I am using a bit of Chinese cooking technique with a bit of French flair. Braising the chicken, confiting the chicken in a stock and finally basting the chicken in a skillet really adds layers of umami. Chicken thigh will be your best bet. Please try not to use chicken breast as it will dry out eventually. As for the sauce, I added a secret ingredient. Well, not exactly secret, as I am sharing with you lovely people. It is kecap Manis. Folklore has it that Kecap Manis is the very first Ketchup.

I used a standard Chinese mirepoix; garlic, ginger, shallots, scallions and Chinese parsley to create a simple salad. To add even more depth in flavors, I'd deep fried them. Each of them brown at different timing and temperature, be sure to deep fry them separately. I don't have the chance to taste the Michelin Star dish tho, but this is just about as close as I can get (I hope). Anyway, let's get started with the recipe.


(Makes 2 ramen burger)

  • Chicken Stock:

  • Chicken Thigh Boneless Skinless On, 350g

  • Sea Salt, 1/2 TSP

  • White Pepper, Pinch

  • Star Anise, 1

  • Scallion / Spring Onion White Parts Only, 2 Stalks

  • Ginger Peeled and Thinly Sliced, 1/2 Inch

  • Garlic Crushed, 3 Cloves

  • Cinnamon Stick, 1

  • Dried Bay Leaf, 1

  • Sauce:

  • Chinese Rose Wine, 1 TBSP + 1/2 TBSP

  • Light Soy Sauce, 1 TBSP

  • Dark Soy Sauce, 1 TBSP

  • Worcestershire Sauce, 1 TBSP

  • Oyster Sauce, 1 TBSP

  • Peanut / Canola / Vegetable Oil, 1 TBSP

  • Star Anise, 1

  • Szechuan Peppercorns, 1/3 TSP

  • Scallion / Spring Onion White Parts Only, 2 Stalks

  • Licorice Root, 1 Slice

  • Ginger Peeled and Thinly Sliced, 1/2 Inch

  • Cinnamon Stick, 1

  • Dried Bay Leaf, 1

  • Sea Salt, Pinch

  • Pure Honey, 3 TBSP

  • Garlic Finely Minced, 3 Cloves

  • Simple Salad:

  • Peanut / Canola / Vegetable Oil, For Frying

  • Garlic Thinly Sliced, 2 Cloves

  • Ginger Peeled and Julienned, 1/2 Inch

  • Shallots Thinly Sliced into Rings, 1

  • Chinese Parsley, A Small Handful

  • Scallions / Spring Onions Green Parts Finely Chopped, 1 Stalk

  • Burger:

  • Kampua / Ramen Instant Noodles, 2 Packets

  • Egg Lightly Beaten, 2

  • Scallions / Spring Onions White Parts Only, 1 Stalk For Brushing

  • Sesame Oil, For Brushing


  • Cast Iron Skillet / Pan with Lid

  • Sauce Pot

  • Dutch Oven


  1. Prepare the noodles patties.

  2. Prepare the instant noodles according to packaging instructions.

  3. Strain off excess water from the noodles and transfer into a mixing bowl.

  4. Add seasoning from the instant noodles packaging into the noodles.

  5. Add beaten egg into the noodles mixture.

  6. Mix to combine well. Mix, mix, mix.

  7. Transfer the noodles into 4 ring molds or ramekins equally.

  8. Put some weight onto the noodles and freeze in the freezer for 30 mins, no more no less.

  9. Prepare the chicken stock.

  10. In a sauce pot, add about 2 to 3 inches depth of water.

  11. Add in salt, pepper, star anise, scallions, ginger, garlic, cinnamon and bay leaf.

  12. Bring it up to a boil.

  13. Gently add the chicken into the boiling water.

  14. Turn down the heat to medium.

  15. Bring the water to a simmer.

  16. Let chicken cook for about 2 to 3 mins.

  17. Turn off heat, cover and let chicken "confit" for 7 to 8 mins.

  18. Transfer the chicken onto a plate and set aside.

  19. Drain the stock thru a strainer and into a large bowl.

  20. Discard all residue.

  21. Set the stock aside.

  22. Prepare the sauce and cook the chicken.

  23. In a bowl, combine 1 TBSP of rose wine, light and dark soy sauce, oyster sauce and salt.

  24. Scoop 1/4 cup of the chicken stock and add into the sauce mixture.

  25. Mix to combine well. Mix, mix, mix. Set aside.

  26. In a skillet over medium heat, drizzle in oil.

  27. Once oil is heated up, add star anise, Szechuan peppercorns, scallion, licorice, ginger, cinnamon and bay leaf.

  28. Add in garlic.

  29. Saute until aromatic.

  30. Add in honey and stir to combine well.

  31. Add in chicken and let the chicken soak up the honey, for about 1 min,

  32. Add in the sauce mixture.

  33. Tilt your skillet, baste the chicken with all the liquid.

  34. Cover and cook for 3 to 4 mins.

  35. Remove cover and flip the chicken.

  36. Deglaze the skillet with 1/2 cup of the chicken stock.

  37. Tilt your skillet, baste the chicken with all the liquid.

  38. Cover and cook for 5 to 6 mins.

  39. Turn off heat and let the chicken "confit" in the sauce for 10 to 15 mins.

  40. Remove the chicken from the sauce and set aside on a plate to rest.

  41. Using the same skillet, turn the heat up to medium.

  42. Add 1/2 TBSP of rose wine and another 1/4 cup of the chicken stock to deglaze the skillet.

  43. Bring it up to a simmer.

  44. Remove from heat as soon as the sauce coats the back of your spoon.

  45. Strain the sauce thru' a strainer and into a bowl. Discard the residue.

  46. Add Kecap Manis into the sauce.

  47. Stir to combine well. Stir, stir, stir.

  48. Set aside.

  49. Prepare the simple salad.

  50. Add about 2 inches of oil into a dutch oven over high heat.

  51. *To check if the temperature of the oil is ready, place a wooden chopstick into the oil.

  52. If bubbles start to form, the temperature is ready for frying.*

  53. Gently add in shallots.

  54. As soon as the shallots start to brown, remove from heat and drain off excess oil in kitchen paper.

  55. Next, add in garlic.

  56. As soon as the garlic becomes aromatic, remove from heat and drain off excess oil in kitchen paper.

  57. Add in ginger.

  58. As soon as the ginger start to brown, remove from heat and drain off excess oil in kitchen paper.

  59. Set aside.

  60. Lastly add in parsley.

  61. *Careful it will splatter.*

  62. Fried until crispy.

  63. Remove from heat and drain off excess oil in kitchen paper. Set aside.

  64. Add the fried ingredients together in a bowl.

  65. Add in green onions.

  66. Toss to combine well. Set aside.

  67. Assemble the burger.

  68. Using the same skillet, over medium heat, gently add in the noodles patties.

  69. Pan fry until lightly charred and golden brown on both sides.

  70. Place the noodles patties on a working surface.

  71. In a small bowl, add in sesame oil.

  72. Using a knife or scissors, cut the end of the scallion stalk until it resemble a brush.

  73. Dip the scallion brush into the sesame oil.

  74. Spoon the sauce on the noodle patty.

  75. Add the chicken on the sauce.

  76. Using the scallion brush, brush sesame oil on the chicken.

  77. Top with the simple salad.

  78. Drizzle some more of the sauce over the top.

  79. Top it with the remaining noodle patty.

  80. Repeat the steps for the remaining burger.

  81. Serve immediately.

#cantonese #chicken #soysauce #kampua #burger #anythinginbetween #ramenburger #instantramen

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