Cooking - Shredded chicken vegetable milky soup noodle

I had this recently in a small little restaurant "Cheong Long Ting" (滄浪亭) in Mei Foo Sun Chuen. It is a Shanghainese restaurant and many Mei Foo locals go there. It opens for breakfast and dinner only and it is packed every day! For dinner hours you have to be there at 6:30pm sharp! If not you will have to wait for the table or order take out. By 8:00pm most of the popular dishes will be sold old. In the end you can just only have what the restaurant still have. Click on Open Rice to view more about the restaurant.

Their most popular dish is the shredded chicken vegetables with milky soup noodles. The bowl of noodles tasted good but it was kind of salty to me. The chicken had a bit too much salt in it for my own tastebuds. Also, because it is in a restaurants and we all know that restaurants love their MSG, I ended up had to drink plenty was water to get the dryness and taste off my mouth.

Cheong Long Ting version

Today, I decided to make the same dish at home with less salt to marinate the chicken. I thought of making this because it is super easy! Why pay $40HKD ($5USD) for a bowl of noodles when the I can purchase the ingredients less than $40HKD ($5USD) for 2 servings?!

Ingredients: 2 servings

• 1 Chicken breast (You can use any part of the chicken. I chose chicken breast because it's healthier.
• 1 cup of Chicken Stock (You can make your own chicken stock)
• Shanghai Noodles (Add as much you like. I just did half a packet for 2 servings)
• Chinese cabbage ( LOVE THIS!) 
• Filled evaporated milk

Let's start cooking!

• Slice the chicken breast into small little slices or into small little cubes. Remove all fatty tissues and skin from the chicken.
• Add 1 tsp of sugar, salt and pepper to marinate into the sliced chicken and mix.
  (Adjust according to how much protein you have)
• Let it sit for 20-30mins to let it marinate.
• Wash the Chinese cabbage and cut them into small little pieces.
• Add 1 cup of chicken stock and 2-3 cups of water into a pot.
  (I add water because chicken stock alone is salty for me.)
• Set the chicken stock up to a boil.  
• Once the chicken stock is boiled add the chicken breast into the stock and let it cook.
• Get another pot to boil some water in it and add the Shanghai noodles.
• 3 mins later take the Shanghai noodles out and drain. Then place it into a bowl.
• Taste the chicken stock if there's not enough flavor add salt or if it's too salty add more water.
• Once you are content on how it taste, add the Chinese cabbage. 
• Add 3 tsp of filled evaporated milk or more til the chicken stock turns milky white color. 

Once the soup turns into a milky white colour you can turn off the heat, add the soup into the bowl of noodles and you are ready to serve!

The home cooking version! Absolutely, no oil added!

Can you tell the difference?

This bowl of noodle is super easy to do! It takes no less than 45 mins for this meal! The only time consuming is just marinating the chicken breast. Also, if you are not a person that loves to wash dishes, this dish doesn't take much dishes to wash afterwards. 

Super easy! Super fast! Healthy eating! Enjoy!