Ingredients
6
6 servings
- •1 (8 ounce) package dried cellophane (glass) noodles
- •⅔ cup soy sauce
- •3 tablespoons rice wine
- •1 tablespoon oyster sauce
- •2 tablespoons light corn syrup
- •3 tablespoons white sugar
- •1 tablespoon sesame oil
- •1 teaspoon crushed garlic
- •ground black pepper to taste
- •1 (2 to 3 pound) whole chicken, skin removed and cut into pieces
- •3 medium potatoes, peeled and sliced
- •1 ½ carrots, sliced
- •1 medium onion, sliced
- •3 dried red chile peppers
- •2 medium green onions, sliced
Instructions
- Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 20 minutes.
- Meanwhile, combine soy sauce, rice wine, oyster sauce, corn syrup, sugar, sesame oil, garlic, and pepper the for sauce in a bowl. Set aside.
- Bring a pot of water to a boil; add chicken pieces. Boil for 3 minutes; remove from heat and drain, reserving 3 cups water.
- Heat another pot over medium-high heat. Add chicken pieces, potatoes, carrots, onion, and chiles. Add reserved water and sauce mixture. Bring to a boil; continue to boil until vegetables are soft and chicken is no longer pink in the center, about 25 minutes. Add glass noodles and green onions; boil for 5 minutes more. Serve.
Nutritional Facts
Per 6 servings
- Calories: 520
- Carbohydrate: 68g
- Fat: 10g
- Fiber: 4g
- Protein: 35g
- Sugar: 11g
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