Hong Kong Soya Sauce Chicken Noodle Rice – Authentic Cantonese Cuisine

Hong Kong Soya Sauce Chicken Noodle Rice was at Shenton Way before shifting to Beauty World Food Centre 7 years ago. Annie’s passion for Hong Kong-style cuisine can be seen in every aspect of her dishes. Even the soup paired with the rice or noodles is boiled with chicken bones and is not your typical wanton mee soup.

Soya Sauce Chicken Rice

Before I dived straight into the soya sauce chicken, I had a spoonful of the rice. It was fragrant and not too oily. Every grain is nicely separated and this is how rice should be! Annie cooks the chicken with 4-5 herbs and spices, rose wine and soya sauce.

As the chickens are cooked, the juices within ooze out into the sauce. Sounds amazing? It tastes even more amazing. Annie shared that a regular customer once told her that he keeps coming back because he can not find the sauce anywhere else.

Annie’s soya sauce chicken thighs are incredibly tender, but so are the chicken breasts. Annie explained that this is because she uses only medium-size chickens (no bigger than 1.5kg). In addition, I believe that the rose wine also influenced the texture of the meat. Usually, I’ll only eat the skin of a chicken if it is fried or roasted because I don’t like chewy and fatty chicken skin. I decided to take a bite of the glistening skin, and boy am I glad I did. The aromatic flavour of the rose wine was so much more infused in the skin than the meat!

Dumpling Noodle

Annie revealed that the cost price of her noodles is relatively more expensive than other brands because the quality is of a certain standard. I really like my Hong Kong egg noodles to be really QQ and the noodles here were not. However, I will definitely come back for the dumplings.

Annie and her daughter wraps all the dumplings and wantons by hand daily after the day ends. She understands that there is only this much both of them can make yet she doesn’t skimp on the portion and freshness of the ingredients. Annie also revealed that she will set aside the period before Chinese Lunar New Year just to wrap 1000 dumplings daily. This is because people order dumplings in bulk from her for reunion dinners.

We managed to catch Annie wrapping the dumplings and we learnt that the ingredients within are black fungus, minced meat and prawns — exactly like what Hong Kong dumplings contain. The plump dumpling was packed generously with ingredients and every bite made me crave another. Annie also drenches the dumplings with chicken sauce to make them even tastier. Editing these photos made me crave for her dumplings!!

MissTamChiak.com made anonymous visit and paid its own meal at the stall featured here.