Taiwanese Sesame Oil Chicken Stew

Ingredients

• Servings: 4
• 1 1/2 pounds bone-in chicken, cut into pieces
• 2 tablespoons vegetable oil
• 3/4 cup rice wine
• 3/4 cup dark sesame oil
• 2 tablespoons light sesame oil
• 7 slices fresh ginger root
• 1 1/2 cups water
• 1 (16 ounce) package uncooked somen noodles

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• bring a large pot of water to a boil. stir in the chicken pieces, return to a boil, and cook for 2 minutes; drain. heat the vegetable oil in a large skillet over high heat. stir in the chicken pieces, and cook until browned on the outside, about 3 minutes. pour in the rice wine, dark sesame oil, light sesame oil, and ginger slices. bring to a boil, then reduce heat to medium, and simmer for 3 minutes. add the water, return to a boil, and cook until the chicken is no longer pink, and easily pulls away from the bone, about 5 minutes more.
• meanwhile, fill a large pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, drop the somen in a few noodles at a time and return to a boil. cook uncovered, stirring occasionally, until the noodles have cooked through, but are still firm to the bite, 5 to 7 minutes. drain well in a colander set in the sink.
• stir the somen noodles into the simmering chicken to serve.