Stewing a whole chicken in a soy sauce-based broth yields a juicy, flavorful bird. In this recipe, you serve the meat over cellophane noodles with crisp cucumbers. You could instead serve the chicken with its cooking liquid as a dipping sauce.
Combine soy sauce, water, and next 4 ingredients (water through garlic) in a large Dutch oven, and bring to a boil. Remove from heat; cover and steep for 10 minutes.
Add chicken, breast-side down; bring to a boil. Cover, reduce heat, and simmer 45 minutes, turning chicken every 15 minutes.
Remove from heat; let chicken stand, breast-side down, for 20 minutes. Transfer chicken to a cutting board, reserving cooking liquid; cool completely. Strain cooking liquid through a sieve into a bowl; discard solids. Return liquid to pot; bring to a boil. Cook until reduced to 3/4 cup (about 15 minutes).
Remove chicken from bones, and cut meat into bite-sized pieces. Discard the bones. Place noodles on a platter, and top with chicken, cucumbers, green onions, and peanuts. Drizzle with the reserved cooking liquid. Serve immediately.
this is an awesome dish! great for company! i have been making this since the recipe first came out, and it's one i follow the directions exactly. it is time consuming, but if you plan ahead it works out fine. stellacorona
This recipe takes a long time to prep so its not good for a quick weeknight meal. However, the end result is worth the time, it's delicious!!! I left out the peanuts because I do not care for them, and next time would leave out the cucumbers as well for the same reason, not to mention I'm not sure it really added any dimension to the dish. I would definitely make this again the next time my supermarket has whole chicken on special!
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