Glass Noodle Chicken Stew Recipe
by Kwoklyn Wan
-
Easy
Delve into the bold symphony of flavours of this chicken stew! Marinated chicken, vibrant vegetables and delicate glass noodles harmonize in a rich and satisfying culinary crescendo.
Recipe extracted from Chinese Made Easy: Simple, Modern Recipes for Every Day by Kwoklyn Wan
Ingredients for Glass Noodle Chicken Stew
- 300g boneless, skinless
- Chicken thighs, cut into bitesized pieces
For the marinade
- 1 tbsp doubanjiang
- 2 tbsp oyster sauce
- 1 tbsp kecap manis (sweet soy sauce)
- 1 tbsp Chinese rice wine Shaoxing wine) or dry sherry
- 1 tbsp sugar
For the stew
- 120g dried glass noodles (mung bean noodles)
- 1 tbsp vegetable oil
- 3 garlic cloves, crushed and bruised
- 3–4 slices of ginger
- Bunch of spring onions (scallions), cut into 5cm (2in) lengths
- 12 dried red chillies
- 1 ½ tbsp chicken powder
- 150g Chinese leaf (Napa cabbage), cut into chunks
- 150g pak choi (bok choy), cut into chunks
- 80g shiitake mushrooms, cut into bite-sized pieces
- Salt and white pepper, to taste
How to make Glass Noodle Chicken Stew
- Begin by placing the chicken and all the marinade ingredients in a bowl, then massage them thoroughly into the meat and set to one side to marinate for 1 hour.
- Soak the glass noodles in cold water and set to one side.
- In a deep wok or large saucepan over a medium-high heat, add the oil, then add the garlic, ginger, spring onions and chillies and fry until fragrant. Now add the marinated chicken and fry for a further 3–4 minutes. Next, add the chicken powder along with 750ml (3¼ cups) of water and mix well. As the stew is coming to the boil, arrange the Chinese leaf, pak choi and mushrooms on the top of the stew, cover with the lid and, once boiling, reduce the heat to a simmer. After 5 minutes, drain the glass noodles and add to the pan. Gently push the noodles into the stew and then place the lid back on and simmer for a further 8 minutes. Finally, give everything a gentle stir, check the seasoning and adjust to taste with salt and white pepper.
- Serve the entire pot in the middle of the table.
About the author
Kwoklyn Wan is a culinary expert, bestselling author, and TV presenter who grew up in Cantonese kitchens, mastering the art of creating irresistible Chinese and East Asian dishes. His Chinese Takeaway Cookbook series features a collection of beloved classics and innovative recipes perfected over the years. On Amazon’s Chinese Takeaway Kitchen series, he brings these dishes to life, showcasing his expertise and passion for authentic, mouth-watering flavours.
