"Earlier this year, I called my mom to ask her how to make muah yu gei which literally translates to sesame oil chicken in Taiwanese. I love this dish because it's delicious and a great weeknight dish for a busy working lady like myself. No one eats this dish 'as is' like this. You need carbs! I GUESS rice could do, but I will always use 'me sua' which literally translates to 'noodle thread' in Taiwanese. They're a super thin type of noodle used in a lot of Chinese and Japanese cooking, but I have no idea what they're called in English (apparently, they're called somen). Anyways, no substitutes as far as noodles go! You have to get the super thin noodles like the ones I have pictured." — MSTINAWU
Watch video tips and tricks
1 1/2 pounds
bone-in chicken, cut into pieces
dark sesame oil
light sesame oil
fresh ginger root
1 1/2 cups
1 (16 ounce) package
uncooked somen noodles
I made this as directed with drumsticks (used soba noodles instead of the thin somen, sorry Tina!) except once the chicken was done I added a couple of red peppers (large dice) just so it could be an all in one dish and have some veggies in there. I also added a good glug of sambal olek to finish it, just 'cos I like it spicy :) Upon tasting it seemed to be missing something...so I tipped in a bit of oyster sauce and BINGO! Took it over the top and gave it some nice added depth. I'll be taking this for my lunches at work this week and am planning on sprinkling some chopped green onions on top of each serving (i.e., not cooking them in). Thanks!
I love this soup! (and yes, the noodles are called somen). My mom always made this for me, especially on a cold, rainy day. The rice wine really warms me up! LOVE!
My mom makes muah yu gei (ma yo ji) at home for us too, and this tasted great! I didn't have dark sesame oil, so the sesame oil taste wasn't as strong, so next time I will try it with dark (I used light sesame oil). Still, the broth was so fragrant and the measurements are all pretty spot on, to create the thick broth that sticks to the noodles. My mom's is a bit more brothy, but I like this version better since it coats the noodles more. I used skinless boneless chicken thighs, and it still tasted great. I had oyster mushrooms and bamboo hearts on hand too, so I added those and they tasted great with the flavors.
* Percent Daily Values are based on a 2,000 calorie diet.
Taiwanese Sesame Oil Chicken Stew
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 621
Make this classic Chinese take-out chicken at home.
This easy, ingenious method makes delicious pot pie like a slow-simmered stew.
See how to make a classic Chinese-American noodle dish.