Kaodim Teaches You To Cook Michelin-Star Hawker’s Soya Sauce Chicken

michelin-star hawker chan hong meng hong kong style soya sauce chicken rice noodlePhoto credit: telegraph.co.uk

Chan Hong Meng beamed with pride when his stall in Singapore’s Chinatown district was awarded a Michelin star last month, making history as the first hawker stall to ever receive a Michelin rating. His famous Hong Kong Style Chicken Rice and Noodles earned him the prestigious award, which is the highest honour esteemed to chefs around the world.

The Malay Mail reported on Tuesday that this Malaysian-born 51-year-old hawker has accumulated 35 years of experience in cooking Hong Kong style soya sauce chicken noodles, a priceless recipe that he learned from a Hong Kong chef all those years ago. The northern Chinese dish consists of braised and tender chicken pieces in a pool of high quality dark soy sauce, which is usually accompanied by noodles or rice and a small serving of chili sauce.

We can’t jet you off to Singapore to sample Chan’s Michelin-rated dish, but we can teach you how to craft your own! Here’s how you can create your homemade Hong Kong Style Soya Sauce Chicken.

Note: This recipe serves 5-6 people.

michelin-rated hong kong soya sauce chickenPhoto credit: thewoksoflife.com

What You’ll Need:

  • 10 chicken drumsticks, rinsed and patted dry, lightly rubbed with 1 teaspoon of salt and 1 tablespoon Chinese rose wine (If you’re not a fan of chicken drumstick, you could always substitute it with other parts of the chicken)
  • 4 cloves garlic, smashed
  • 8 slices of fresh ginger
  • 6 stalks green onions or scallions

For the braising liquid:

  • 3/4 cup light soy sauce
  • 1/4 cup dark soy sauce
  • 3 cups water
  • 3 tablespoons Chinese rose wine
  • 2 tablespoons rock sugar
  • Dash of white pepper

First, add the cooking oil into the heated pot, and stir fry the ginger, garlic and green onions on low heat until fragrant. Now you can add the dark and light soy souce, along with the water. Allow it to boil before throwing in the rock sugar and Chinese rose wine. Feel free to add a little more sauce, rock sugar or a dash of pepper according to your taste preference. Crank down the heat to a low simmer and 10 minutes later, include the drumsticks into the mixture. Cook for another 15-20 minutes until the drumsticks are fully cooked, before you remove the chicken from the braising liquid.

And there you have it – your delicious plate of Hong Kong style soya sauce chicken in all its steaming glory! Serve this with white rice or noodles, and add a slight dash of chili oil to spice things up.

“With food, you can never stop learning,” Chan told Michelin Guide Singapore. “I believe it’s the skill of a chef that makes his food outstanding.”

And he’s right! Cooking is a healthy and therapeutic hobby that brings joy to everyone around you, and there’s a whole world of recipes out there waiting to be tested. Cooking requires passion and patience, but the quality of the food often boils down to the chef’s techniques. So if you’d like to pick up some new recipes and master the basics of preparing a great meal, just submit a request for cooking classes and let Kaodim connect you to some of the best cooking schools near you. Before you know it, you’ll be the master chef at home!


written by Carissa Gan


6 comments Add yours
    1. Hi Fu, the closest non-alcoholic substitute for Chinese rose wine would be apple juice or white grape juice, but do bear in mind that the flavour might not be quite the same. We hope this helps!

    2. you can try substituting rose wine with rose water ( used in malay cooking ) . I used it, coz i cooked soy sauce chicken for a muslim friend

  1. What brand of soy sauce is best to get this flavour? I really like the taste of the soy sauce in the noodles they serve the chicken with?

  2. I was happy to get this Mei Kuei Lu Chiew wine on my first attempt. I went to one of 2 large Chinese full markets on King St Kitchener, On. equipped with a photo from this link “https://www.chowhound.com/post/mei-kuei-lu-chiew-672113” and came away with 2 of a same wine but different manufacturer. it was 22% PROOF and salted to prevent drinking it. I made it last night and another this morning taking advantage of the used ingredients. ???? Very happy with the results. Thank you for the recipes.

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