Sichuan-Style Chicken with Rice Noodles
A flavorful Asian dish combining tender poached chicken with rice noodles in a fragrant Sichuan-spiced broth. The dish is enhanced with kale, scallions, and traditional seasonings like furikake and chili oil for an authentic taste.
Ingredients
- •1½ bunches scallions
- •1 piece dried kombu
- •1 piece ginger
- •3 pods star anise
- •1 tablespoon Sichuan peppercorns
- •¼ cup soy sauce
- •1 tablespoon kosher salt
- •1 whole chicken
- •8 ounces dried thin rice noodles
- •2 teaspoons toasted sesame oil
- •½ bunch Tuscan kale
- •1 pinch sugar
- •2 tablespoons unseasoned rice vinegar
- •1 tablespoon furikake seasoning
- •1 tablespoon chili oil
- •1 tablespoon Furikake
- •1 portion dried seaweed blend
- •1 tablespoon sesame seeds
- •1 tablespoon fish flakes
- •1 teaspoon salt
- •1 portion seasonings
- •can be found at Asian markets
- •some supermarkets
- •and online
Cooking Instructions
- 1.
Cut 1 bunch scallions into 1" pieces; thinly slice remaining bunch of scallions and set aside. Bring 12 cups water to a brisk simmer in a large stockpot and add scallions, kombu, ginger, star anise, Sichuan peppercorns, 1/4 cup soy sauce, and 1 tablespoon salt; cook until kombu is softened, 10-15 minutes.
15 min
- 2.
Add chicken to pot and reduce heat so liquid is at a very gentle simmer. Poach chicken, uncovered, until cooked through and an instant-read thermometer inserted into the thickest part of breast registers 160°F, 40-45 minutes. Transfer chicken to a plate and let cool.
45 min
- 3.
Meanwhile, increase heat to mediumhigh and bring poaching liquid to a boil; cook until reduced by half, 30-45 minutes. Fish out scallions, ginger, and star anise from pot with a slotted spoon and discard. Add noodles to poaching liquid and cook according to package instructions. Drain and toss in a large bowl with 1 teaspoon sesame oil.
45 min
- 4.
Combine kale, sugar, a pinch of salt, and remaining 1 teaspoon sesame oil in a medium bowl and massage kale, rubbing between your fingers, until softened and shiny, about 30 seconds. Add vinegar, rice noodles, reserved sliced scallions, 1 tablespoon furikake, and remaining 2 tablespoons soy sauce and toss to combine; season with salt.
5 min
- 5.
Remove skin and bones from chicken; discard. Slice or shred meat. Serve with noodles, drizzled with chili oil and sprinkled with more furikake.
10 min
- 6.
Chicken can be poached 1 day ahead; let cool, cover and chill chicken and liquid separately. Bring to room temperature before slicing. Noodle mixture can be made 3 hours ahead; store at room temperature. Moisten with more soy sauce and vinegar before serving.
