Asian Chicken Over Noodles Recipe

Ingredients for Asian Chicken Over Noodles

• Low Sodium Soy Sauce
• 1 cup water
• Sake
• Sugar
• Fresh Ginger
• Garlic
• Roasting Chickens
• 8 ounces cellophane noodles
• 1/2 cup thinly sliced cucumbers
• Green Onion
• 1/4 cup chopped peanuts

How to Make Asian Chicken Over Noodles

1. In a large Dutch oven, combine 1 cup soy sauce, 1 cup water, 1/4 cup brown sugar, 2 tablespoons rice vinegar, 1 tablespoon grated ginger, and 2 cloves minced garlic. Bring to a boil.
2. Remove from heat and cover. Steep for 10 minutes.
3. Add 1 whole (about 3-4 lb) chicken, breast side down.
4. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes, turning the chicken every 15 minutes.
5. Remove from heat and let the chicken stand, breast side down, for 20 minutes. Transfer chicken to a cutting board and reserve the cooking liquid.
6. Let the chicken cool completely.
7. Strain the cooking liquid through a fine-mesh sieve into a bowl, discarding the solids.
8. Return the strained liquid to the pot. Bring to a boil and cook until reduced to 3/4 cup (about 15 minutes).
9. Remove the chicken from the bones and cut into bite-sized pieces, discarding the bones.
10. Cook 8 ounces cellophane noodles according to package directions.
11. Place the cooked noodles on a platter. Top with the chicken, 1/2 cup thinly sliced cucumbers, 2 tablespoons chopped green onions, and 1/4 cup chopped peanuts.
12. Drizzle with the reserved reduced cooking liquid and serve immediately. Garnish with fresh cilantro or Thai basil (optional).