Earlier this year, I called my mom to ask her how to make muah yu gei which literally translates to sesame oil chicken in Taiwanese. I love this dish because it's delicious and a great weeknight dish for a busy working lady like myself. No one eats this dish 'as is' like this. You need carbs! I GUESS rice could do, but I will always use 'me sua' which literally translates to 'noodle thread' in Taiwanese. They're a super thin type of noodle used in a lot of Chinese and Japanese cooking, but I have no idea what they're called in English (apparently, they're called somen). Anyways, no substitutes as far as noodles go! You have to get the super thin noodles like the ones I have pictured.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

Nutrition Facts

1185 calories; 69 g total fat; 102 mg cholesterol; 2169 mg sodium. 86.9 g carbohydrates; 38.8 g protein; Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/13/2010
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 be an all in one dish and have some veggies in there. I also added a good glug of sambal olek to finish it just 'cos I like it spicy:) Upon tasting it seemed to be missing something...so I tipped in a bit of oyster sauce and BINGO! Took it over the top and gave it some nice added depth. I'll be taking this for my lunches at work this week and am planning on sprinkling some chopped green onions on top of each serving (i.e. not cooking them in). Thanks! Read More
(6)

Most helpful critical review

Rating: 3 stars
01/21/2018
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 minutes wasn t enough cooking time for the size of my pieces. There was no instructions to debone the pieces but I felt like I had to let them cool and pull off the meat. Just a cup and a half of water doesn t make much broth. I couldn t find the proper noodles so used rice noodles since that was what I could find at my grocers. The soup was not bad but was a lot of work. I m not sure I made it properly but I put in the effort. Probably won t make it again. Read More
7 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
12/13/2010
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 be an all in one dish and have some veggies in there. I also added a good glug of sambal olek to finish it just 'cos I like it spicy:) Upon tasting it seemed to be missing something...so I tipped in a bit of oyster sauce and BINGO! Took it over the top and gave it some nice added depth. I'll be taking this for my lunches at work this week and am planning on sprinkling some chopped green onions on top of each serving (i.e. not cooking them in). Thanks! Read More
(6)
Rating: 4 stars
12/13/2010
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 be an all in one dish and have some veggies in there. I also added a good glug of sambal olek to finish it just 'cos I like it spicy:) Upon tasting it seemed to be missing something...so I tipped in a bit of oyster sauce and BINGO! Took it over the top and gave it some nice added depth. I'll be taking this for my lunches at work this week and am planning on sprinkling some chopped green onions on top of each serving (i.e. not cooking them in). Thanks! Read More
(6)
Rating: 5 stars
03/08/2012
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! Read More
(4)
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Rating: 5 stars
02/04/2013
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 used light sesame oil). Still the broth was so fragrant and the measurements are all pretty spot on to create the thick broth that sticks to the noodles. My mom's is a bit more brothy but I like this version better since it coats the noodles more. I used skinless boneless chicken thighs and it still tasted great. I had oyster mushrooms and bamboo hearts on hand too so I added those and they tasted great with the flavors. Read More
(3)
Rating: 5 stars
08/09/2014
Surprised I actually found this! Thanks for the recipe! It's authentic! Read More
Rating: 3 stars
01/21/2018
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 minutes wasn t enough cooking time for the size of my pieces. There was no instructions to debone the pieces but I felt like I had to let them cool and pull off the meat. Just a cup and a half of water doesn t make much broth. I couldn t find the proper noodles so used rice noodles since that was what I could find at my grocers. The soup was not bad but was a lot of work. I m not sure I made it properly but I put in the effort. Probably won t make it again. Read More
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