Soy Sauce Chicken Wing Noodle (油鸡面）

I used to love this particular stall of Soy Sauce Chicken Noodle at Blk 115 Bukit Merah View and used to eat it at least once a week when I was working nearby.  Other than chicken noodle, they served prawn dumpling soup which was very good as well.  The stall was run by a couple and business was brisk.  But for some reason, the stall closed down.  Since then I was not able to find another stall with that similar taste. 

This recipe which I have found from Tigress Kitchen is quite good.  I have summrised the recipe and did not use Rose wine.  Do drop by her blog to see other recipes.  Pretty picture and good recipes.

Dark Soy Sauce Chicken Wing Noodle ( Adapt From Tigress Kitchen Blog)

Marinade:

3 tbsp + 2 tbsp sugar
1½ cups water
4 tbsp light soya sauce
1 tsp salt
1½ tbsp dark soya suace
2 tbsp Shao Xing wine
1 sprig spring onion (20 g), washed, cut 5 cm (2 inches) long and crushed
4 cloves garlic, washed and crushed, skin on
5 slices ginger (20 g), crushed

6 chicken wings (500 g), blanched in boiling water and rinsed
1 tsp white sesame oil
1 tsp thinly sliced spring onions or Chinese parsley

Heat 3 tbsp sugar, when melted sugar looks like dark honey, add ¼ cup water. If caramel solidifies, heat till melted again. Turn off heat. Add remaining water and all other ingredients for marinade. Taste and adjust seasoning if necessary. Add chicken, Marinade for 5 hours, placed in the fridge when cool.


Bring marinade and chicken to a gentle boil. Cover and turn off heat. Steep for 25 minutes. Check if juices run clear. If not, cover and wait another 5 minutes. Remove and brush thoroughly with white sesame oil. Chop into bite size pieces. Drizzle with marinade. Garnish with spring onions or Chinese parsley.

For Prepartion of Noodle: Sauce for noodle (per serving): 1tbsp oyster sauce 2tsp dark soy sauce 2tsp sesame oil 1tsp garlic oil (omit if you are not a garlic fan) 2-3tbsp sauce from the brasied chicken wing.   Mix the above sauces in a plate.  Cook the noodles in boiling water.  Blanch in cold water and then back into the hot water for a while.  Drain and place noodle into the sauce.  Mix well.  

Japanese Udon

Requested by my son after we ate something like this at a Japanese resturant and he was asking me last Sat morning when we could go to the resturant to eat it. I suggested cooking it as home. I just boiled the udon, drain and poured the curry over it. The taste was a bit different from the one at the resturant. To make the noodles tastier, it will be better to simmer the udon in the curry for a while. Anyhow, my son liked it.