Cantonese Swiss Chicken Noodles

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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.

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Ingredients:

(Serve 2)

• Chicken Stock:

• Chicken Carcasses, 2

• Milk Powder, 1 TBSP

• Sea Salt, Pinch

• White Pepper, Pinch

• Mushroom Powder, Pinch

• Rapeseed / 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

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Equipment:

• Oven

• Heavy Pot

• Sauce Pot

• Non-Stick Skillet / Pan

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Directions:

1. Please visit my "Volcano Handmade Noodles" for the recipe.

2. Prepare the chicken stock.

3. Preheat oven to 200°C (400°F).

4. Place chicken carcasses in a baking dish.

5. Sprinkle with milk powder, salt, white pepper, and mushroom powder.

6. Toss to coat evenly and roast for 40 minutes, flipping halfway through.

7. In a heavy pot over medium heat, add oil.

8. Sauté onion, carrot, garlic, and ginger until aromatic.

9. Add leek and cook until softened.

10. Transfer roasted bones into the pot.

11. Deglaze the baking dish with hot water and add the liquid to the pot.

12. Add 1.5L water. Bring to a low simmer. Cover and cook for 1 hour.

13. Strain and discard the solids (or consume, if desired).

14. Return stock to the pot. Add bay leaves, cinnamon, star anise, and black cardamom.

15. Simmer for another 20–30 minutes. Strain and reserve 375g of stock for the next step.

16. Store extra stock in the fridge or freezer.

17. Prepare the chicken.

18. Blanch chicken wings in simmering water for 2 minutes.

19. Shock in ice water for 5 minutes. Drain and set aside.

20. In a sauce pot, combine 375g stock, slab sugar, light soy, dark soy, black bean soy paste, chili flakes, and Shaoxing wine.

21. Bring to a simmer and stir until sugar dissolves.

22. Remove from heat. Add chicken wings.

23. Cover with a cartouche and lid. Chill overnight in the fridge.

24. Cook and serve.

25. Cook noodles until al dente. Divide into serving bowls.

26. In a non-stick skillet, sear the marinated wings until lightly browned on both sides.

27. Let the sauce clinging to the wings reduce and become syrupy.

28. Toss the noodles with the syrup from the skillet.

29. Top with wings and garnish with scallions.

30. Serve immediately.

Noodleslicious and chickenlicious...

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Recipe Video: