Rating: 5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 3

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.

Bruce Weinstein and Mark Scarbrough
Recipe by Cooking Light January 2004

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

220 calories; calories from fat 27%; fat 6.6g; saturated fat 1.5g; mono fat 2.7g; poly fat 1.7g; protein 19.1g; carbohydrates 18.8g; fiber 0.8g; cholesterol 48mg; iron 1.1mg; sodium 1005mg; calcium 25mg.
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