Hot soy hen noodles

I remember the first time I tried Hainanese chicken and rice, and being sceptical that something so anaemic-looking could carry any flavour weight. On tasting it, I recall my shame in doubting ancient Chinese alchemists and their ability to draw flavour out of anodyne chicken, charming it to dance with ginger in an amazing Hainanese tarantella. This dish is my noodle nod to that thrill.