Recipe by kitchenslave03
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.
Top Review by AuntDee
Last night I was looking for something easy to prepare and chose this recipe. I did change the recipe a little by adding about 3 cups of broccoli flowerettes to the cooking liquid after straining it, cooking through 3 to 4 minutes. I then added the chicken back in and served over the noodles as directed. Very good! I'll make this again. Thanks.
- 3⁄4 cup low sodium soy sauce
- 1⁄2 cup water
- 1⁄4 cup sake
- 1 tablespoon sugar
- 2 tablespoons fresh ginger, peeled and sliced into 1/4 inch thick slices
- 1 head garlic, seperated, crushed, and peeled
- 1 (3 1/2 lb) roasting chickens, skinned
- 4 ounces cellophane noodles, cooked
- 2 cucumbers, peeled, halved lengthwise, seeded and thinly sliced-about 2 1/2 c
- 1⁄3 cup green onion, thinly sliced
- 1⁄4 cup peanuts, chopped
Directions See How It's Made
- 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.
- Add chicken, breast side down; bring to a boil. Cover, reduce heat and simmer 45 minutes, turning every 15 minute.
- 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.
- 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.