Mine Bouillie Poulet Chassive

Serves 5

Preparation time : 24hr
Cooking time : 25 mins

Ingredients 

500g Chantecler Chicken breasts
1/4 cup brown sugar
1/4 cup honey
1/4 soy sauce
1/2 cup tomato ketchup
1 tbsp food colourant (red) (optional)
2 tbsp rice wine vinegar
3 tbsp Hoisin Sauce
1 tbsp chinese 5 spice
1 tsp ginger paste
3-4 baby pak choi
5 Eggs
Vegetable oil
salt/pepper

Noodle Broth 

2 packets Noodles (Freshly made)(approx. 1kg) or simply Egg Noodles bought from supermarkets.
1 tbsp oyster sauce
1 tbsp soy sauce
1 tbsp fish sauce
1 tsp garlic paste
salt
1 litre water

Method 

In a large bowl marinate the Chantecler Chicken with ketchup , honey , brown sugar, soy sauce , hoisin sauce , five spice , vinegar , ginger paste and salt/pepper. Refrigerate overnight or preferably two days maximum for a depth of flavours.

Put water to a boil and add eggs to cook for 10 mins only. Remove and stir fry in soy sauce for 3 mins. Reserve.
Braised baby pak choi in garlic butter and reserve.

Heat a non stick pan or a grill pan with a little bit of oil. Lay the Chantecler Chicken to braise/grill for 10 mins on both sides.

Put water to a boil in a large cooking pot with all the added sauces and garlic paste.

Dip in the boiling water fresh or bought egg noodles for approx. 3 mins only.

In the serving bowl , add some more sauces (mentioned above for the broth) to the bottom layer. Add a portion of noodles followed by approx. 1/2 cup of the boiling broth.

Serve with Char Sui Chantecler Chicken layered on the side along with braised baby pak choi and hard boiled eggs.

Accompany with chilli paste as condiment.

Note : I added a little bit of (red) food colourant for a more red look to the tomato ketchup. Also do not cook your Chantecler Chicken for more than 15 mins to maintain tenderness of meat.

Source : peachytales.com