Chinese Master Stock Drunken Chicken Noodles

Preparation time:1 hour


  • 500ml Chang’s Chinese Master Stock
  • 500ml cold water
  • 2 spring onions, sliced into 3cm lengths
  • 1.6kg free range chicken, cut into 8 pieces
  • 800g packet Chang’s shelf fresh Hokkien Noodles or Egg Noodles
  • 200g sugar snap peas, lightly steamed
  • 1 tbsp. Chang’s Sesame Oil
  • 2 small red chillies, finely chopped
  • 2 tbsp. crispy fried shallots


  1. Combine Chang’s Chinese Master Stock, water and spring onions together in a large stock pot or saucepan, add chicken pieces and bring to the boil over high heat.
  2. Reduce heat to medium and simmer, covered for 20 minutes or until chicken is cooked through.
  3. Cook noodles according to directions on packet, drain and divide between four deep serving bowls.
  4. Divide chicken and spring onions between bowls, ladle over some of the stock and serve drizzled with the sesame oil, chill and crispy fried shallots.

How to create this dish

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  • Step3_DrunkenChicken_01.jpg

  • Step1_DrunkenChicken_01.jpg