A delightful Taiwanese dish featuring tender chicken cooked in aromatic sesame oil, served over perfectly cooked somen noodles.
Ingredients
500 grams chicken pieces
2 tablespoons vegetable oil
3 tablespoons rice wine
1 tablespoon dark sesame oil
1 tablespoon light sesame oil
5 slices ginger slices
2 cups fresh water
200 grams somen noodles
Method
Begin by boiling a large pot of water. Once it's bubbling, add the chicken pieces and blanch for 2 minutes, then drain.
In a large skillet, heat up vegetable oil on high heat. Add the chicken and sauté until golden brown, which should take around 3 minutes.
Next, mix in rice wine, dark and light sesame oils, along with ginger slices. Bring this mixture to a boil, then reduce the heat to medium and let it simmer for 3 minutes.
Pour in fresh water and bring the mixture back to a boil. Continue cooking the chicken until it's fully cooked, no longer pink, and tender, which should take another 5 minutes.
While the chicken is cooking, prepare another pot of lightly salted water and bring it to a vigorous boil.
Gradually add the somen noodles to the boiling water, cooking uncovered for 5 to 7 minutes until they reach an al dente texture. Stir occasionally to avoid sticking, then drain the noodles in a colander.
Just before serving, mix the cooked somen noodles with the chicken and its savory sauce.
