Three-Cup Chicken With Homemade Noodles

• 份量: 4 servings

食材

2 cups (250 g; or more) all-purpose flour

1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt

¼ cup soy sauce

1 Tbsp. plus 2 tsp. sugar

2 tsp. sesame oil

1 lb. skinless, boneless chicken thighs, cut into 1" pieces

3 tsp. cornstarch, divided

½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus more

Freshly ground pepper

Vegetable oil (for pan and shears)

2 dried red chiles (such as bird chiles or chiles de árbol)

5 garlic cloves, finely chopped

1 2" piece ginger, peeled, finely chopped

1¼ cups Shaoxing wine (Chinese rice wine)

1½ cups (packed) basil leaves

步驟

Mix 2 cups (250 g) all-purpose flour, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ½ cup plus 1 Tbsp. water in a large bowl with your hands until a shaggy dough comes together. Knead in bowl, incorporating any loose bits, until dough forms into a smooth ball and no longer sticks to bowl, about 2 minutes. If dough is not coming together, mix in more water ½ tsp. at a time; if dough is too sticky, mix in more flour 1 tsp. at a time. Cover bowl with a damp paper towel or plastic wrap and let dough rest at room temperature at least 15 minutes. Do Ahead: Dough can be made 1 day ahead; wrap tightly and chill. Bring to room temperature before using.

While the dough is resting, whisk ¼ cup soy sauce, 1 Tbsp. plus 2 tsp. sugar, and 2 tsp. sesame oil in a small bowl until sugar is dissolved. Set sauce aside.

Toss 1 lb. skinless, boneless chicken thighs, cut into 1" pieces, with 2 tsp. cornstarch and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a medium bowl until coated; season with freshly ground pepper.

Heat a large skillet over medium; drizzle in vegetable oil and swirl to coat bottom of pan. Crack 2 dried red chiles open and add to pan along with 5 garlic cloves, finely chopped, and one 2" piece ginger, peeled, finely chopped. Cook, stirring, until fragrant, about 1 minute. Remove 1 chile from oil; discard.

Increase heat to medium-high and add chicken to skillet in an even layer. Cook, undisturbed, until golden brown underneath, about 3 minutes. Turn chicken over and cook 1 minute. Pour in 1¼ cups Shaoxing wine and bring to a simmer. Cook, stirring and scraping up any browned bits with a wooden spoon, 2 minutes. Whisk reserved sauce (in case any sugar has settled) and add to skillet. Cook, stirring, until sauce is slightly thickened, about 2 minutes.

Stir remaining 1 tsp. cornstarch and ¼ cup water in a small bowl until cornstarch is dissolved, then add slurry to skillet. Cook, stirring often, until sauce thickens further and coats chicken, about 2 minutes. Add 1½ cups (packed) basil leaves and stir until wilted. Remove from heat and keep warm.

Bring a medium pot of water to a simmer. Coat a pair of kitchen shears with vegetable oil and snip off ½" pieces of dough directly into simmering water. When all of dough has been snipped, increase heat and bring water to a boil. Cook noodles, stirring occasionally to prevent sticking, until most have floated to the surface, about 3 minutes. Drain, reserving ½ cup noodle cooking liquid. Transfer noodles to a large bowl.

If sauce in skillet looks too thick, loosen with reserved noodle cooking liquid, 1 Tbsp. at a time. Add chicken to bowl with noodles; stir to combine.