Taiwanese Sesame Oil Chicken Stew
Serves: 4
Shirley Senger
1 January 1970
Based on User reviews:
43
Spice
50
Sweetness
45
Sourness
39
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
Directions:
1
Bring a large pot of water to a boil
2
Stir in the chicken pieces, return to a boil, and cook for 2 minutes; drain
3
Heat the vegetable oil in a large skillet over high heat
4
Stir in the chicken pieces, and cook until browned on the outside, about 3 minutes
5
Pour in the rice wine, dark sesame oil, light sesame oil, and ginger slices
6
Bring to a boil, then reduce heat to medium, and simmer for 3 minutes
7
Add the water, return to a boil, and cook until the chicken is no longer pink, and easily pulls away from the bone, about 5 minutes more
8
Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil over high heat
9
Once the water is boiling, drop the somen in a few noodles at a time and return to a boil
10
Cook uncovered, stirring occasionally, until the noodles have cooked through, but are still firm to the bite, 5 to 7 minutes
11
Drain well in a colander set in the sink
12
Stir the somen noodles into the simmering chicken to serve