Chicken Stew with Taiwanese Sesame Oil

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Chicken Stew with Taiwanese Sesame Oil

Taiwanese Sesame Oil Chicken Stew

Updated on January 4, 2022

  • 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

  1. 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.

  2. 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.

  3. Stir the somen noodles into the simmering chicken to serve.

Nutrition Facts (per serving)

1185Calories69g Fat87g Carbs39g Protein
None
Nutrition FactsServings Per Recipe4Calories1185% Daily Value *Total Fat69g88%Saturated Fat12g61%Cholesterol103mg34%Sodium2169mg94%Total Carbohydrate87g32%Dietary Fiber5g18%Total Sugars0gProtein39gVitamin C1mg4%Calcium46mg4%Iron3mg18%Potassium415mg9%
None

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