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Taiwanese Sesame Oil Chicken Stew

  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
MSTINAWU

MSTINAWU

Earlier this year, I called my mom to ask her how to make muah yu gei which literally translates to sesame oil chicken in Taiwanese. I love this dish because it's delicious and a great weeknight dish for a busy working lady like myself. No one eats this dish 'as is' like this. You need carbs! I GUESS rice could do, but I will always use 'me sua' which literally translates to 'noodle thread' in Taiwanese. They're a super thin type of noodle used in a lot of Chinese and Japanese cooking, but I have no idea what they're called in English (apparently, they're called somen). Anyways, no substitutes as far as noodles go! You have to get the super thin noodles like the ones I have pictured.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 1185 kcal
  • 59%
  • Fat:
  • 69 g
  • 106%
  • Carbs:
  • 86.9g
  • 28%
  • Protein:
  • 38.8 g
  • 78%
  • Cholesterol:
  • 102 mg
  • 34%
  • Sodium:
  • 2169 mg
  • 87%

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

Dark Emerald
6

Dark Emerald

12/13/2010

I made this as directed with drumsticks (used soba noodles instead of the thin somen, sorry Tina!) except once the chicken was done I added a couple of red peppers (large dice) just so it could be an all in one dish and have some veggies in there. I also added a good glug of sambal olek to finish it, just 'cos I like it spicy :) Upon tasting it seemed to be missing something...so I tipped in a bit of oyster sauce and BINGO! Took it over the top and gave it some nice added depth. I'll be taking this for my lunches at work this week and am planning on sprinkling some chopped green onions on top of each serving (i.e., not cooking them in). Thanks!

ek91745
4

ek91745

3/8/2012

I love this soup! (and yes, the noodles are called somen). My mom always made this for me, especially on a cold, rainy day. The rice wine really warms me up! LOVE!

bunnyliang
3

bunnyliang

2/4/2013

My mom makes muah yu gei (ma yo ji) at home for us too, and this tasted great! I didn't have dark sesame oil, so the sesame oil taste wasn't as strong, so next time I will try it with dark (I used light sesame oil). Still, the broth was so fragrant and the measurements are all pretty spot on, to create the thick broth that sticks to the noodles. My mom's is a bit more brothy, but I like this version better since it coats the noodles more. I used skinless boneless chicken thighs, and it still tasted great. I had oyster mushrooms and bamboo hearts on hand too, so I added those and they tasted great with the flavors.

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