Halal Chicken Chasio Mie Singkawang

• •500 Chicken thighs, boneless, skinless
• •2 tbsp Soy sauce (halal)
• •2 tbsp Hoisin sauce (halal)
• •1 tbsp Honey or brown sugar
• •0.5 tsp Five-spice powder
• •2 cloves Garlic, minced
• •1 tsp Ginger, grated
• •0.3 tsp White pepper (for chasio)
• •a few drops Red food coloring (optional, for authentic color)
• •400 Fresh egg noodles (thin or medium)
• •200 g Bok choy or choy sum (cleaned and trimmed)
• •1 cup Bean sprouts (optional)
• •2 tbsp Scallions, chopped (for garnish)
• •2 tbsp Fried shallots (for garnish)
• •4 tbsp Light soy sauce (halal) (for noodle seasoning (1 tbsp per serving))
• •4 tsp Sesame oil (for noodle seasoning (1 tsp per serving))
• •1 tsp White pepper (for noodle seasoning (1/4 tsp per serving))
• •4 tbsp Fried shallot oil (for noodle seasoning (1 tbsp per serving))
• •2 tsp Sugar (optional, for noodle seasoning (1/2 tsp per serving))
• •4 cups Chicken broth (halal) (for side broth)
• •to taste Salt (for broth)
• •to taste White pepper (for broth)
• •1 stalk Scallion (green part) (chopped, for broth garnish)

Instructions

1. 1

   Prepare Halal Chicken Chasio: Preheat your oven to 375°F (190°C). Cut chicken thighs into roughly 1-inch thick strips or bite-sized pieces. In a bowl, combine 2 tbsp soy sauce, 2 tbsp hoisin sauce, 1 tbsp honey/brown sugar, 1/2 tsp five-spice powder, minced garlic, grated ginger, 1/4 tsp white pepper, and a few drops of optional red food coloring. Mix well.

2. 2

   Add chicken to the marinade, tossing to coat thoroughly. Let marinate at room temperature for at least 15 minutes while you prepare other ingredients. For deeper flavor, you can marinate it longer in the refrigerator.

3. 3

   Line a baking sheet with foil or parchment paper. Arrange the marinated chicken in a single layer. Bake for 20-25 minutes, flipping halfway, until the chicken is cooked through, tender, and slightly caramelized. For extra char, broil for the last 2-3 minutes, watching carefully to prevent burning. Once done, remove from oven, let rest briefly, then slice thinly or chop.

4. 4

   Prepare Side Broth (Optional): While the chicken bakes, heat the chicken broth in a small saucepan over medium heat. Season with salt and white pepper to taste. Keep warm until ready to serve.

5. 5

   Cook Noodles and Greens: Bring a large pot of water to a rolling boil. Add fresh egg noodles and cook according to package directions, usually 2-3 minutes, until al dente. Drain well. In the same boiling water, quickly blanch the bok choy/choy sum and bean sprouts (if using) for 30 seconds to 1 minute until just tender-crisp. Drain immediately and refresh with cold water to stop the cooking process.

6. 6

   Assemble Noodle Bowls: In each of your four serving bowls, combine 1 tbsp light soy sauce, 1 tsp sesame oil, 1/4 tsp white pepper, 1 tbsp fried shallot oil, and 1/2 tsp sugar (if using). Mix well to create the individual seasoning base for the noodles.

7. 7

   Add a portion of the cooked noodles to each bowl. Toss thoroughly with the seasoning sauce until every strand is evenly coated. Arrange slices of the halal chicken chasio, blanched greens, and bean sprouts (if using) attractively on top of the noodles.

8. 8

   Garnish generously with chopped scallions and crispy fried shallots. Serve immediately with the warm side broth, garnished with chopped scallion greens, if prepared.

Chef's Tips

• 💡For the best flavor, you can marinate the chicken chasio for at least 1 hour, or even overnight, in the refrigerator.
• 💡If you prefer a quicker chicken chasio, you can pan-fry the marinated chicken pieces in a hot pan with a little oil until cooked through and caramelized.
• 💡If you don't have store-bought fried shallots or shallot oil, you can make your own by thinly slicing shallots and frying them in neutral oil until golden and crispy. Strain the oil for the noodle seasoning, and save the crispy shallots for garnish.
• 💡Adjust the sweetness and saltiness of the noodle seasoning to your personal preference.