Taiwanese Sesame Oil Chicken Stew
Ingredients45 m servings 1185 cals
- Bring a large pot of water to a boil. Stir in the chicken pieces, return to a boil, and cook for 2 minutes; drain. Heat the vegetable oil in a large skillet over high heat. Stir in the chicken pieces, and cook until browned on the outside, about 3 minutes. Pour in the rice wine, dark sesame oil, light sesame oil, and ginger slices. Bring to a boil, then reduce heat to medium, and simmer for 3 minutes. 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.
- Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, drop the somen in a few noodles at a time and return to a boil. Cook uncovered, stirring occasionally, until the noodles have cooked through, but are still firm to the bite, 5 to 7 minutes. Drain well in a colander set in the sink.
- Stir the somen noodles into the simmering chicken to serve.
Per Serving: 1185 calories; 69 g fat; 86.9 g carbohydrates; 38.8 g protein; 102 mg cholesterol; 2169 mg sodium. Full nutrition
ReviewsRead all reviews 5
I made this as directed with drumsticks (used soba noodles instead of the thin somen, sorry Tina!) except once the chicken was done I added a couple of red peppers (large dice) just so it could ...
I love this soup! (and yes, the noodles are called somen). My mom always made this for me, especially on a cold, rainy day. The rice wine really warms me up! LOVE!
My mom makes muah yu gei (ma yo ji) at home for us too, and this tasted great! I didn't have dark sesame oil, so the sesame oil taste wasn't as strong, so next time I will try it with dark (I us...
I found this recipe hard to follow. Maybe it loses something in the translation. I don’t understand why I’d boil bone in chicken pieces and then just drain away the chicken stock. Also, 12 minut...