Soy chicken is something you can eat almost daily as either lunch or dinner. A super simple dish that fits well with both rice and noodles.
I use chicken thighs without bones. You can buy ready-made chicken thigh fillet in Rema 1000.
I use dried shiitake mushrooms that I put in water the night before. If you have limited time, you can also boil water and pour over the mushrooms in a bowl and cover with a lid for approx—30 min.
This mushroom gives a good, umami taste, but you can also use other types of mushrooms. Shiitake mushrooms can be purchased from Asian grocery stores.
How to boil Bok Choy
To boil bok choy, start by washing each leaf thoroughly to remove any dirt. You can then cut the bok choy if desired. Though it can be cooked whole, cutting the bok choy in half lengthwise makes it easier to eat.
Since the stalks take longer to cook than the leaves, you can opt to cut them off before boiling. Once your bok choy is prepared, you can add them to a pot of boiling water. It only takes one to two minutes of boiling for the leaves to cook through, so monitor them closely. Avoid overcooking, as this results in a soggy texture.
How to cook dry egg noodles
To prepare the dry egg noodles, bring a large pot of water to a full boil. Cook noodles for 4 to 5 minutes until al dente. Drain and rinse under cold water, then process with the recipe.
For an authentic Asian flavor, I use Asian or Chinese soy sauce, oyster sauce, and sesame oil, which is also from Asian grocery stores.
Here you will get the darkest meat and most authentic flavors in a short time, and no difficult techniques are required either.
You will need:
- 600 grams of chicken thighs, deboned
- 10 dried shiitake mushrooms
- bok choy
- egg noodles or other type of noodles for 4 to 5 persons
- 2oo ml of water
- 3 tbsp dark soy sauce
- 2 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tbsp sesame oil
- 2 tbsp honey
- 3 spring onions, sliced
- 2 cloves garlic, minced
- 2 star anise
- 1 tbsp granulated sugar
- 1 tsp ground black pepper
- Start by mixing all the ingredients for the soya mixture. Stir until the sugar is dissolved.
- In a large pot or saucepan, add in the chicken and soya mixture, then allow the mixture to boil for approx. 3 minutes. Then put on the lid and cook for approx. 10 minutes.
- In the meantime, you can cook egg noodles and cook the bok choy. Cook the noodles according to the packaging instructions: strain and drain.
- After 10 minutes, stir and turn the chicken. Squeeze out the water on the shitake mushrooms (see Notes) and have them on top of the chicken. Put the lid back and cook on medium heat for approx. 10 minutes.
- Turn off the heat. Please take out the chicken and divide it into smaller slices. Have the desired amount of noodles on a plate or bowl, place the chicken, mushrooms, and bok choy on top and pour the aromatic sauce over the noodle.
- I use chicken thighs without bones. You can buy a ready-made chicken thigh fillet. I use to buy them in Rema 1000.
- Or you can use chicken thighs with bone, but the cooking time may be a little bit longer.
- Remember to flip your chicken before adding the shiitake mushrooms.
- I use dried shitake mushrooms that I put in water the night before. If you have limited time, you can also boil water and pour over the mushrooms in a bowl and cover with a lid for approx. 30 min. This mushroom gives a good, umami taste, but you can also use other types of mushrooms. Shitake mushrooms can be purchased from Asian grocery stores.
- If you do not want bok choy, you can nicely substitute with broccoli, cabbage, cabbage, sugar peas, or other vegetables.
- For an authentic Asian flavor, I use Asian or Chinese soy sauce, which is also from Asian grocery stores.