Sichuan-Style Chicken with Rice Noodles
Sichuan-Style Chicken with Rice Noodles is a flavorful Chinese Chinese Recipes dish prepared with quality ingredients. Cut 1 bunch scallions into 1" pieces; thinly slice remaining bunch of scallions and set aside.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionCut 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.
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.
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.
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.
Remove skin and bones from chicken; discard.
Slice or shred meat.
Serve with noodles, drizzled with chili oil and sprinkled with more furikake.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.