Asian Chicken over Noodles

recipe
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.

Yield:

8 servings (serving size: about 1 1/3 cups)

Recipe from

Nutritional Information

Calories 220
Caloriesfromfat 27 %
Fat 6.6 g
Satfat 1.5 g
Monofat 2.7 g
Polyfat 1.7 g
Protein 19.1 g
Carbohydrate 18.8 g
Fiber 0.8 g
Cholesterol 48 mg
Iron 1.1 mg
Sodium 1005 mg
Calcium 25 mg

Ingredients

3/4 cup low-sodium soy sauce
1/2 cup water
1/4 cup sake (rice wine)
1 tablespoon sugar
2 tablespoons (1/4-inch) slices peeled fresh ginger
1 whole garlic head, cloves separated, crushed, and peeled
1 (3 1/2-pound) whole chicken, skinned
4 ounces cooked bean threads (cellophane noodles)
2 cucumbers, peeled, halved lengthwise, seeded, and thinly sliced (about 2 1/2 cups)
1/3 cup thinly sliced green onions
1/4 cup chopped unsalted, dry-roasted peanuts

Preparation

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.

Note:

Bruce Weinstein and Mark Scarbrough,

January 2004
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