Earlier this year, I called my mum to ask her how to make muah yu gei which literally translates to sesame oil chicken in English. I love this dish because it's delicious and a great weeknight dish. Serve with somen noodles - they're a very thin type of noodle used in a lot of Chinese and Japanese cooking. I GUESS rice could do, but I will always use 'me sua' which literally translates to 'noodle thread' in Taiwanese.
750g chicken with bones, cut into pieces
2 tablespoons vegetable oil
3/4 cup (190ml) rice wine
3/4 cup (190ml) dark sesame oil
2 tablespoons (40ml) light sesame oil
7 slices fresh ginger root
1 1/2 cups (375ml) water
500g uncooked somen noodles
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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 frypan 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 using a colander.
Stir the somen noodles into the simmering chicken to serve.