Sesame chicken with rice noodles

Sesame chicken with rice noodles

By
From
Encyclopedia of Food and Cookery
Serves
3-4

This soup-stew from China’s Fukien province is said to rejuvenate the body. The pungent, nutty sesame oil beautifully offsets the chicken and delicate rice noodles.

Ingredients

Quantity Ingredient
750g chicken joints
250g chinese rice noodles
1 tablespoon dark sesame oil
2 tablespoons vegetable oil
1 tablespoon fresh ginger, shredded
125ml chinese rice wine or dry sherry
750ml chicken stock
1 teaspoon sugar
1 teaspoon salt
1 small bunch spinach or silverbeet, chopped

Method

  1. With a cleaver or heavy knife chop chicken into bite-size pieces. Soak noodles in warm water to cover for 5 minutes, and drain in a colander.
  2. Heat sesame oil with vegetable oil in a wok until it forms a haze. Add ginger and stir-fry for 30 seconds, then add chicken and stir-fry for about 3 minutes or until pieces are golden. Add wine, bring to the boil and add stock, sugar and salt. Simmer for 30 minutes or until chicken is tender.
  3. Stir in noodles and cook for 5 minutes. Stir in spinach, remove wok from heat and stand for a few minutes. Ladle mixture into heated bowls.
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