Asian Chicken over Noodles |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
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. 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 |
Directions:
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.
|
|