Taiwanese Sesame Oil Chicken Stew
Recipe information
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Cooking:
15 min.
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Servings per container:
4
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Source:

Ingredients for - Taiwanese Sesame Oil Chicken Stew

1. Bone-in chicken, cut into pieces - 1 ½ pounds
2. Vegetable oil - 2 tablespoons
3. Rice wine - ¾ cup
4. Dark sesame oil - ¾ cup
5. Light sesame oil - 2 tablespoons
6. Fresh ginger root - 7 slices
7. Water - 1 ½ cups
8. Uncooked somen noodles - 1 (16 ounce) package

How to cook deliciously - Taiwanese Sesame Oil Chicken Stew

1. Stage

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. Stage

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. Stage

Stir the somen noodles into the simmering chicken to serve.