Pan-Fried Chicken
Wide Noodle Soup
Enjoy the comforting flavors of pan-fried chicken and tender wide wheat noodles in a rich, savory broth, crafted using traditional techniques passed down through generations.
This traditional homestyle noodle soup brings together the rustic appeal of pan-fried chicken pieces and the hearty texture of handmade wide flat noodles. Simmered in a flavorful broth and garnished with fresh greens and scallions, it delivers a deeply satisfying and nostalgic culinary experience.
Ingredients
- 500 g small rooster meat
- 300 g wheat flour
- 2 tbsp sweet potato starch
- 1 tsp salt
- 1 tsp thirteen-spice powder
- 1 tsp white pepper powder
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 3 cloves garlic
- 1 piece ginger
- 2 bunches bok choy
- 2 stalks scallions
- as needed cooking oil
- as needed water
Instructions
- 1Marinate Chicken Pieces
Place small cuts of rooster meat into a large bowl, season with salt, thirteen-spice powder, white pepper powder, light soy sauce, oyster sauce, minced ginger, and garlic, and thoroughly mix using gloved hands to distribute flavors evenly.
Tip: Ensure the seasonings are evenly distributed across all pieces to lock in flavor before coating. - 2Knead and Roll Dough
Knead the prepared dough until completely smooth, transfer it onto a green silicone mat, and roll it out flat using a rolling pin.
Tip: Dust the mat lightly with flour to prevent the dough from sticking while rolling. - 3Cut Wide Noodles
Roll up the flattened dough sheet into a cylinder and slice it into wide noodle strips using a large kitchen cleaver, making sure cuts are uniform for even cooking.
Tip: Make sure your cuts are uniform in width so the noodles cook evenly. - 4Mix Starch Batter
Combine sweet potato starch and flour in a 2:1 ratio in a bowl, pour in water gradually, and stir continuously with chopsticks until a smooth batter forms.
Tip: Add the water in a steady stream to prevent lumps from forming in the starch and flour mix. - 5Coat Chicken in Batter
Pour the freshly prepared starch batter directly into the bowl of marinated chicken pieces, tossing thoroughly to ensure every piece is evenly coated to seal in juices.
Tip: The coating helps seal in the juices and creates a crispy outer crust during frying. - 6Pan-Fry Chicken
Carefully place the batter-coated chicken pieces into a hot wok filled with cooking oil, frying them until they turn rich golden brown on both sides.
Tip: Maintain a medium-high heat so the coating crisps up nicely without burning the exterior before the chicken cooks through.
