Taiwanese Sesame Oil Chicken Stew

• servings: 4 servings
• active time: 15 minutes
• total time: 45 minutes

Ingredients

1 ½ pounds bone-in chicken, cut into pieces

2 tablespoons vegetable oil

¾ cup rice wine

¾ cup dark sesame oil

2 tablespoons light sesame oil

7 slices fresh ginger root

1 ½ cups water

1 (16 ounce) package uncooked somen noodles

Directions

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.

Nutrition

• Calories: 1185 kcal
• Total Fat: 69 g
• Saturated Fat: 12 g
• Unsaturated Fat: 0 g
• Cholesterol: 103 mg
• Sodium: 2169 mg
• Total Carbohydrate: 87 g
• Dietary Fiber: 5 g
• Total Sugars: 0 g
• Protein: 39 g