There's a whisper of the past in every bowl of my Cantonese Swiss Chicken Noodles, a dish that brings the essence of Guangdong province to your table with a personal twist. While the name 'Swiss' might seem out of place, there's no European influence here; the 'Swiss' moniker is a nod to a local Hong Kong mispronunciation of 'sweet'.
Originating from the busy streets of Canton, where the fragrant aroma of braising meats fills the air, this dish has become a staple in the region's cuisine. It’s a perfect example of the Cantonese dedication to flavor and harmony in cooking, where the slow braising of chicken wings in a rich, sweet soy-based sauce creates a tender, fall-off-the-bone delicacy.
Adding Worcestershire sauce to the traditional mix is my secret to giving the dish a tangy depth, enhancing the layers of umami. The complexity of this sauce marries beautifully with the chicken, especially after being infused overnight, absorbing the symphony of flavors that only time can provide.
There was once a humble hawker stall that served this very dish, so exquisite in its flavors that it catapulted the stall to Michelin Star fame. It's a testament to how mastery in simple, traditional dishes can achieve culinary excellence. Yet, over time, as the stall grew in popularity, there was a noticeable shift; the once-celebrated consistency and depth began to wane. It serves as a poignant reminder of how the soul of cooking lies not just in the recipe but in the meticulous care with which it's prepared every single time.
Serving this dish is always a moment of pride, as it encapsulates my philosophy that the best flavors come from patience and care. The glistening noodles, coated in the glossy sauce, topped with succulent chicken wings, and sprinkled with fresh scallions, make each bite a celebration of tradition and craft.
This Cantonese Swiss Chicken Noodles isn’t just a meal; it’s a culinary journey that respects the history of Cantonese cooking while embracing my own creative expression. It’s a dish that brings people together, sharing in the rich tapestry of flavors that define this classic cuisine. I am using this gorgeous handmade dinnerware from KRA Sanctuary.
Ingredients:
(Serve 2)
Chicken Stock:
Chicken Carcasses, 2
Milk Powder, 1 TBSP
Sea Salt, Pinch
White Pepper, Pinch
Mushroom Powder, Pinch
Grapeseed / Sunflower / Canola / Peanut Oil, 2 TBSP
Yellow Onion Wedged, 1
Carrot Obliqued, 1
Ginger Coarsely Sliced, 2"
Garlic Crushed, 3 Cloves
Leek, 1
Bay Leaves, 4
Cinnamon Stick, 1
Star Anise, 2
Black Cardamom, 1
Chicken Wings:
Chicken Flats / Drumlets, 500g
Slab Sugar / Date Sugar, 100g
Light Soy Sauce, 3/8 Cup
Dark Soy Sauce, 3/8 Cup
Black Bean Soy Sauce Paste, 3/8 Cup
Worcestershire Sauce, 1 TBSP
Chili Flakes, 1 TBSP Adjust To Preference
ShaoXing / Hua Tiao Wine, 1/4 Cup
Handmade Noodles Homemade, 1 Recipe Or Any Dried Noodles, 2 Servings
Scallions Coarsely Chopped, For Garnishing
Equipment:
Oven
Heavy Pot
Sauce Pot
Non-Stick Skillet / Pan
Directions:
Please visit my "Volcano Handmade Noodles" for the recipe.
Prepare the chicken stock.
Preheat oven to 200 degrees celsius or 400 fahrenheit.
Transfer chicken carcasses into a baking dish.
Sprinkle milk powder, salt, white pepper and mushroom powder over the top.
Mix to coat well.
Wack into the oven and bake for 40 mins or until the bones are browned, flipping halfway thru'.
In the meantime, add oil to a heavy pot over medium heat.
Add onion, carrot, ginger, and garlic once the oil is heated up.
Season with salt and pepper.
Saute until aromatic.
Add in leek and saute until well combined.
Transfer the chicken carcasses to a pot.
Add some hot water to the baking dish and deglaze.
Take your time to deglaze as it is liquid gold.
Transfer the deglazed liquid to the pot.
Add in 1.5 L of water and stir to combine well.
Bring it up to a slow simmer over low heat.
Cover and cook for about 1 hr.
Drain and discard the residue.
*You can choose to consume the residue if desired.*
Transfer the stock back to the pot.
Add in bay leaves, cinnamon, star anise and black cardamom.
Stir to combine well.
Bring it up to a simmer and cook for 20 to 30 mins.
Drain and discard all the residue.
*We're gonna need only 375g of this stock. You can keep the remaining stock in the fridge or freezer for any future recipes.*
Prepare the chicken.
In the meantime, blanch chicken wings in a pot of simmering water for 2 mins.
Drain and immediately transfer to a large bowl of iced cold water.
Soak for 5 mins, drain and set aside until ready to use.
Transfer 375g of the stock to a sauce pot.
Add in slab sugar, light soy, dark soy, black bean soy paste, chili flakes and shaoxing wine.
Bring it up to a simmer over medium heat.
Stir to combine well and until the sugar has dissolved.
Remove from heat and add in the blanched chicken wings.
Cover with a cartouche and a lid.
Chill in the fridge overnight.
The next day, cook noodles until al dente and transfer to serving bowls.
In a non-stick skillet, sear the chicken wings until lightly browned on both sides.
*As you scoop out the wings from the hardened sauce, some of the sauce will go with the wings. It is okay. We want the sauce. Sear the wings until the sauce has reduced and syrupy as well.*
Toss the noodles with the syrup.
Serve immediately with the seared wings and garnish with some scallions.
Noodleslicious and chickenlicious...