Soy Sauce Chicken Noodles

Put the chicken in a bowl, pour in ⅗ of the dark soy sauce and massage until coated well.

Add the rock sugar and 3 tbsp water to a saucepan. Heat over a medium heat and slowly stir to dissolve. Once dissolved, slowly stir until the water has evaporated. Keep stirring until the sugar has caramelised into a darkish brown colour – this should take 5-7 mins. Once caramelised, pour in 800ml water immediately.

Add half of the spring onions, the garlic cloves, ginger (slightly smashed), star anise, cinnamon stick, the rest of the dark soy sauce, ⅗ of the light soy sauce, MSG and a generous pinch of salt. Put the lid on and bring to the boil over a high heat. Once boiling, gently drop in the chicken and pour in the remaining sauce from the bowl. Put the lid on, lower the heat to medium and cook for 15 mins.

Turn the heat off and let sit for a further 30 mins. After which, remove the chicken to a plate to cool. Meanwhile, make the salad.

Thinly slice the remaining spring onion top and set aside. Cut the carrot diagonally into discs, lay the discs flat and slice into thin matchsticks, julienne-stlye.

Bring a pot of water to the boil, add the carrot and beansprouts, cook for 30 seconds then remove to a bowl. Add the sliced spring onion, ½ of the remaining light soy sauce, rice vinegar and chilli oil to the bowl. Toss to combine and set aside. Turn the heat off the saucepan and keep for later use.

Remove the aromatics from the sauce (spring onion, garlic, ginger, star anise, cinnamon) and turn the heat to high. Mix the cornstarch with equal parts water to make a slurry. Once boiling, turn the heat off the pan and slowly pour in the slurry whilst stirring to thicken the sauce.

Once the chicken has cooled, use a fork to shred the meat off the bone. Discard the bones. Bring the pan used for the beansprouts back to the boil and cook the noodles following pack instructions. Drain the noodles, and add back to the pan along with the sesame oil and the rest of the light soy sauce. Mix well to coat.

Plate the noodles, add the shredded chicken on top and generously pour over the thickened sauce. Add a handful of salad to the side.