thanhtv
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 ½ pounds bone-in chicken, cut into pieces
- 2 tablespoons vegetable oil
- ¾ cup rice wine
- ¾ cup dark sesame oil
- 2 tablespoons light sesame oil
- 7 slices fresh ginger root
- 1 ½ cups water
- 1 (16 ounce) package uncooked somen noodles
Instructions
- 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.
- 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.
- Stir the somen noodles into the simmering chicken to serve.
Nutrition Facts
| Calories | 1185 kcal |
| Carbohydrate | 87 g |
| Cholesterol | 103 mg |
| Dietary Fiber | 5 g |
| Protein | 39 g |
| Saturated Fat | 12 g |
| Sodium | 2169 mg |
| Sugars | 0 g |
| Fat | 69 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe is at least 12 years old on the allrecipes web site and there were only 5 comments about it from reviewers as of today, 6-12-2022! I should have known that this meant that nobody wanted to even try making it. So I tried it and followed the directions exactly as recommended, without substitutions of any thing. I admit to being a lot timid about following directions that called for me to add stuff to hot stuff but I survived w/o any boil over. I rated this recipe with only 1 star because it tasted lousy, IMO. In the future I hope that others will also offer comments about the recipe as published and then, about their revised version. And, if you do suggest revisions to the original recipe, I also hope that you will include a few measurements along with your suggestions. Thanks for listening!
I found this recipe hard to follow. Maybe it loses something in the translation. I don’t understand why I’d boil bone in chicken pieces and then just drain away the chicken stock. Also, 12 minutes wasn’t enough cooking time for the size of my pieces. There was no instructions to debone the pieces, but I felt like I had to let them cool and pull off the meat. Just a cup and a half of water doesn’t make much broth. I couldn’t find the proper noodles so used rice noodles since that was what I could find at my grocers. The soup was not bad, but was a lot of work. I’m not sure I made it properly, but I put in the effort. Probably won’t make it again.
Surprised I actually found this! Thanks for the recipe! It’s authentic!
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.
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!
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!