Soy Sauce Chicken and Noodles

Ingredients: (Serves 2)
2 chicken thighs (boneless with skin on)
2 servings of noodles
4 pcs. small bok choy (washed, cut and blanched)
1 tsp. sesame oil (to drizzle onto noodles after platting)
2 dried shiitake mushrooms
2 slices ginger
3 cloves garlic (smashed, with skin)
2 sprigs spring onion (roughly sliced, light green part only)
1 star anise
1 small cinnamon stick
2 tbsp. Shaoxing Wine
2 tbsp. light soy sauce
1 tbsp. dark soy sauce
Mushroom soaking liquid
1 1/2 tbsp. sugar
3 cups water
Salt (to taste)
1 tbsp. cooking oil

Methods:

1. Soak mushrooms in hot water, drain, cut off the hard stalk, strain the soaking liquid and set aside.
2. Mix shaoxing wine, light soy sauce, dark soy sauce and sugar in a bowl.
3. Heat oil in a wok, add ginger, garlic and spring onions, stir-fry for 1 minute.  Then add star anise, cinnamon, mushrooms and soaking liquid, and the mix sauces in (2) and 3 cups water.  Bring it to a simmer, then add chicken and simmer another 10 minutes.  Turn heat off, cover and allow chicken to steep in the hot liquid for 30 minutes.
4. After 30 minutes, lift out chicken and mushrooms.  Strain out the sauce, and bring it back to simmer.  In the meantime taste for correct seasoning, season with salt if needed.
5. Place 4 tablespoons of sauce into 2 shallow serving bowls.  Add cooked noodles, top with blanched vegetables, sliced chicken and 1 mushroom.  Drizzle each bowls with a little sesame oil.
6. Serve with sliced chilies, light soy sauce and lime juice.

This recipe is adapted from 'Marion's Kitchen' with slight amendments to suit my cooking preferences.