TAIWANESE SESAME OIL CHICKEN STEW
Earlier this year, I called my mom to ask her how to make muah yu gei which literally translates to sesame oil chicken in Taiwanese. I love this dish because it's delicious and a great weeknight dish for a busy working lady like myself. No one eats this dish 'as is' like this. You need carbs! I GUESS rice could do, but I will always use 'me sua' which literally translates to 'noodle thread' in Taiwanese. They're a super thin type of noodle used in a lot of Chinese and Japanese cooking, but I have no idea what they're called in English (apparently, they're called somen). Anyways, no substitutes as far as noodles go! You have to get the super thin noodles like the ones I have pictured.
Provided by MSTINAWU
Categories World Cuisine Recipes Asian
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- 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 Facts : Calories 1185.2 calories, Carbohydrate 86.9 g, Cholesterol 102.5 mg, Fat 69 g, Fiber 4.9 g, Protein 38.8 g, SaturatedFat 12.1 g, Sodium 2168.6 mg, Sugar 0.1 g
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Mr_ Bakar
[email protected]This dish was a bit too spicy for my taste. I think I would have liked it more if I had used less chili peppers. The chicken was cooked well, and the sauce was flavorful, but it was just too spicy for me.
Valina I Rivera
[email protected]I'm not a huge fan of chicken stews, but this one was really good. The sesame oil and soy sauce marinade gave the chicken a lot of flavor, and the sauce was rich and savory. I served it over rice, and it was a delicious and satisfying meal.
Md Asadhu
[email protected]This dish is a great way to use up leftover chicken. I usually make a big batch of chicken on the weekend, and then I use it to make this stew during the week. It's a quick and easy meal that's always delicious.
Munir Rana
[email protected]I've made this dish several times now, and it's always a hit with my family and friends. The chicken is always cooked perfectly, and the sauce is so flavorful. I love serving it over rice or noodles.
biruk yeshitila
[email protected]This was a great recipe! The chicken was fall-off-the-bone tender, and the sauce was rich and flavorful. I served it over rice, and it was a delicious and satisfying meal. I would definitely recommend this recipe to anyone who loves Taiwanese food.
Jasmin2002 jasmin
[email protected]I thought this dish was pretty good. The chicken was cooked well, and the sauce was flavorful. I would have liked it more if the chicken had been a bit more tender, but overall I enjoyed it.
Shittu Bashiru
[email protected]This dish was okay. The chicken was tender, but the sauce was a bit too sweet for my taste. I think I would have liked it more if the sauce had been more savory.
Justin Witmer
[email protected]I'm not sure what I did wrong, but my chicken turned out dry and tough. The sauce was also a bit too salty. I think I'll try a different recipe next time.
kingtaylor 000
[email protected]This dish was a bit bland for my taste. I think I would have liked it more if I had added more ginger and garlic. The chicken was cooked well, but the sauce was a bit too thin.
BANJO ANUOLUWAPO
[email protected]I made this dish for a dinner party, and it was a hit! Everyone loved the tender chicken and the flavorful sauce. I would definitely recommend this recipe to anyone who is looking for a delicious and easy-to-make Taiwanese dish.
Leeladavi Leeladavi
[email protected]This was my first time making Taiwanese sesame oil chicken stew, and it was a success! The recipe was easy to follow, and the dish turned out great. The chicken was tender and flavorful, and the sauce was rich and savory. I served it over rice, and i
Attaullah Khan
[email protected]I love Taiwanese food, and this sesame oil chicken stew did not disappoint. The flavors were complex and delicious, and the chicken was cooked to perfection. I would definitely recommend this recipe to anyone who loves Asian cuisine.
Tumelo Sabelo
[email protected]This dish was easy to make and packed with flavor. I followed the recipe exactly, and it turned out perfectly. The chicken was fall-off-the-bone tender, and the sauce was rich and savory. I served it over rice, and it was a hit with my family.
Bijoy Das
[email protected]I'm not usually a fan of chicken stews, but this one was a game-changer. The sesame oil and soy sauce marinade really infused the chicken with flavor, and the addition of ginger and garlic gave it a nice kick. I'll definitely be making this again.
Zaker Khan
[email protected]This Taiwanese sesame oil chicken stew was an absolute delight! The chicken was incredibly tender and juicy, and the sauce was rich and flavorful. I especially loved the hint of sesame oil, which added a wonderful depth of flavor. I served it over ri