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Asian Chicken over Noodles

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“From Cooking Light, yet another recipe I can't wait to try. A whole chicken stewed in a soy liquid, served over cellophane noodles and cucumbers. I think some cilantro or Thai basil would be a nice compliment.”
READY IN:
1hr 45mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine soy sauce, water and next 4 ingredients in a large Dutch oven and bring to a boil. Remove from heat;cover and steep 10 minutes.
  2. Add chicken, breast side down; bring to a boil. Cover, reduce heat and simmer 45 minutes, turning every 15 minute.
  3. Remove from heat, let chicken stand, breast side down, 20 minute Transfer to cutting board, reserving cooking liquid; cool completely. Strain liquid through a sieve into a bowl; discard solids. Return liquid to pot; bring to a boil. Cook until reduced to 3/4 c, about 15 minute.
  4. Remove chicken from bones and cut into bite sized pieces. Discard bones. Place noodles on a platter and top with chicken, cucumbers, green onions and peanuts. Drizzle with reserved cooking liquid and serve immediately.

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