Marinate the chicken: Mix the hoisin, light and dark soy, oyster sauce, honey, Shaoxing wine, sesame oil, five spice, ginger, garlic and fermented bean curd. Coat the chicken thoroughly. Cover and refrigerate for at least 2 hours.
Prepare the wontons: Finely mince the chicken leg meat. Mix with spring onions, sesame oil, soy sauce, salt, white pepper, cold water and cornflour until sticky. Place a teaspoon of filling in each wonton wrapper, wet the edges, fold and seal.
Cook the Char Siu: Preheat oven to 190°C fan. Place the chicken on a wire rack over a roasting tray. Roast for 25–35 minutes, turning and basting halfway through. Brush with honey and reserved clean marinade, then finish under the grill until caramelised. Ensure the chicken reaches 75°C internally. Rest before slicing.
Make the broth: Place chicken stock, garlic, ginger, star anise, soy sauce and spring onions in a saucepan. Bring to the boil, reduce the heat and simmer for 5-8-10 minutes. Strain and season with salt and white pepper. Keep warm.
Cook the noodles and greens: Cook the egg noodles in boiling water according to packet instructions. Blanch the choy sum or pak choi separately.
Cook the wontons: Boil the wontons for approximately 4–6 minutes, depending on size, until the chicken filling is fully cooked and reaches 75°C.
Assemble: Divide the noodles between four serving bowls. Add the chicken wontons and greens. Arrange the sliced Char Siu chicken neatly on top.
Finish: Ladle over the hot aromatic chicken broth. Garnish with spring onions and a generous spoonful of East by Kwanghi Black Garlic Chilli Peanut Rayu.
Chef's finishing touch
The Black Garlic Chilli Peanut Rayu is the signature finish. The fermented black garlic adds sweetness and umami, the chilli brings warmth, and the peanuts give crunch.
Spoon it over the Char Siu chicken so the chilli oil runs into the golden broth.
