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Taiwanese Sesame Oil Chicken Stew

Rated as 4.14 out of 5 Stars

"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

45 m servings 1185 cals
Original recipe yields 4 servings

Directions

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  1. 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.
  2. 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.
  3. Stir the somen noodles into the simmering chicken to serve.

Nutrition Facts


Per Serving: 1185 calories; 69 g fat; 86.9 g carbohydrates; 38.8 g protein; 102 mg cholesterol; 2169 mg sodium. Full nutrition

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Reviews

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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...

Surprised I actually found this! Thanks for the recipe! It's authentic!