Yunnan Braised Chicken with Rice Noodles
Tender chicken and tender rice noodles simmered in a rich, aromatic broth infused with ginger, soy, and star anise. A classic Yunnan comfort dish ready in under 30 minutes.
- Total time
- 28 min
- Servings
- 2
- Calories
- 486
- Protein
- 38g
Ingredients
- ¾ lb boneless, skinless chicken thighs
- 2 oz fresh ginger, unpeeled
- 3 tablespoons soy sauce
- 3 whole star anise pods
- 4 oz dried rice noodles (1/8-inch wide)
- 4 cups water
Instructions
- 1
Place the chicken thighs on a cutting board and pat them dry with a paper towel to remove any surface moisture, which helps them brown better.
- 2
Cut each chicken thigh into 4 roughly equal pieces by making cuts crosswise and lengthwise through the meat — aim for chunks about 2 inches on each side.
- 3
Slice the ginger lengthwise into thin matchsticks (about 1/8-inch wide) — you do not need to peel it, as the skin adds flavor.
- 4
Place a 5-quart pot over medium-high heat and add 1 tablespoon of oil. Wait about 90 seconds until the oil shimmers and slides quickly across the bottom when you tilt the pot.
- 5
Add the chicken pieces to the hot oil in a single layer (do not overcrowd — if needed, work in two batches). Let them sit undisturbed for 2 minutes until the bottoms turn golden brown.
- 6
Stir the chicken pieces once, spreading them around the pot, and cook for another 2 minutes until most surfaces are light golden, then transfer to a clean bowl.
- 7
Pour 4 cups of water into the empty pot and scrape the bottom with a wooden spoon to release all the stuck-on brown bits (about 30 seconds of scraping).
- 8
Return the chicken pieces to the pot along with any accumulated juices, then add the ginger slices, 3 tablespoons of soy sauce, and 3 star anise pods.
- 9
Bring the liquid to a boil over medium-high heat — you'll see large bubbles breaking the surface rapidly, about 3–4 minutes. Then reduce heat to medium-low and simmer gently.
- 10
Simmer uncovered for 10 minutes, stirring once halfway through, until the chicken is cooked through (no pink inside when you cut the thickest piece).
- 11
While the chicken simmers, bring a separate 3-quart pot of water to a boil over high heat (about 5 minutes), then add the rice noodles and stir to separate them.
- 12
Cook the noodles according to package directions, usually 4–5 minutes, until they are soft and tender but not mushy. Drain in a colander and set aside.
- 13
Divide the cooked noodles between two large bowls, placing them in the bottom in a single layer.
- 14
Ladle the braised chicken and its hot broth evenly over the noodles in each bowl, making sure each bowl receives an equal share of chicken pieces, ginger, and broth.
Tools you’ll need
- 5-quart pot with lid
- 3-quart pot
- cutting board
- chef's knife
- wooden spoon
- paper towel
- small bowl
- colander
- ladle
- two large bowls
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