Asian Chicken over Noodles

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 220
  • Calories from fat: 27%
  • Fat: 6.6g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 1.7g
  • Protein: 19.1g
  • Carbohydrate: 18.8g
  • Fiber: 0.8g
  • Cholesterol: 48mg
  • Iron: 1.1mg
  • Sodium: 1005mg
  • Calcium: 25mg

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

  1. 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.
  2. Add chicken, breast-side down; bring to a boil. Cover, reduce heat, and simmer 45 minutes, turning chicken every 15 minutes.
  3. 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).
  4. 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.
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