Sichuan-Style Chicken with Rice Noodles

Ingredients for Sichuan-Style Chicken with Rice Noodles

• 1 1/2 bunches spring onions, divided

• 1 8" piece dried kombu

• 1 2" piece ginger, peeled, thinly sliced

• 3 star anise pods

• 1 tablespoon Sichuan peppercorns

• 60ml plus 2 tablespoons soy sauce

• 1 tablespoon kosher salt, plus more

• 1 (3 1/2–4-pound) chicken

• 230g dried thin rice noodles (not vermicelli)

• 2 teaspoons toasted sesame oil, divided

• 1/2 bunch Tuscan kale, tough stems removed, leaves very thinly sliced (about 600g )

• Pinch of sugar

• 2 tablespoons unseasoned rice vinegar

• 1 tablespoon furikake seasoning, plus more for serving

• Chilli oil (for serving)

• Furikake, a dried blend of seaweed, sesame seeds, fish flakes, salt, and other seasonings, can be found at Asian markets, some supermarkets, and online.

Cut 1 bunch spring onions into 1" pieces; thinly slice remaining bunch of spring onions and set aside. Bring 2875ml water to a brisk simmer in a large stockpot and add spring onions, kombu, ginger, star anise, Sichuan peppercorns, 60ml 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 71°C, 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 spring onions, 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 spring onions, 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 chilli 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.