Taiwanese Sesame Oil Chicken Stew Recipe

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.