Savory Braised Chicken with Glass Noodles

Get ready to discover your new favorite one-pot wonder! This dish is a beautiful example of how simple ingredients can come together to create something truly spectacular. In about an hour, you can whip up a comforting meal of tender, succulent chicken and chewy, slippery noodles, all simmering in a rich, savory, and deeply flavorful sauce. The magic here is in the braising, a slow and gentle cooking method that allows the chicken to become fall-off-the-bone tender while the noodles soak up every last drop of that incredible gravy. Despite its deeply developed flavors, this recipe is surprisingly simple and perfect for a cozy weeknight dinner. It’s a hearty, satisfying dish that feels like a warm hug in a bowl, and I promise it’s much easier to make than it looks.

Let’s gather our ingredients. The beauty of this recipe lies in its simplicity, using pantry staples that create a complex and satisfying flavor profile. Don’t worry if you can’t find the exact type of noodle; there are plenty of great substitutes!

For 2-4 servings, you will need:

• Chicken: About 1 lb (or 500g) of bone-in chicken pieces, such as thighs or drumettes, cut into bite-sized chunks. The bone adds a ton of flavor to the sauce!
• Huilai Fenqian or Glass Noodles: About 3.5 oz (or 100g) of dried noodles. The original recipe uses “Fenqian,” a type of thick, flat sweet potato noodle. If you can’t find these at an Asian market, don’t fret! Korean sweet potato noodles (used for Japchae) are a perfect substitute. Standard cellophane or glass noodles also work wonderfully.
• Ginger: A 1-inch piece, sliced.
• Scallions: 2-3 stalks, finely chopped, for garnish.
• Peanut Oil: 2 tablespoons. You can substitute with any neutral cooking oil like canola, vegetable, or grapeseed oil.
• Oyster Sauce: 2 tablespoons. This provides a deep, savory, and slightly sweet umami flavor.
• Light Soy Sauce: 3 tablespoons. This is for the primary salty and savory flavor. It’s also known as “all-purpose” soy sauce.
• Dark Soy Sauce: 1 tablespoon. This is less about salt and more about color and a hint of molasses-like sweetness. It gives the dish its beautiful, rich brown hue.
• Salt: About ½ teaspoon, or to taste.
• Water: About 2 cups, or enough to almost cover the chicken.

Now, let’s get cooking! This process is straightforward and perfect for cooks of all levels. Just follow these steps, and you’ll have a stunning meal in no time.

1. Start by preparing the chicken. Place the chicken chunks in a pot and cover them with cold water. Bring it to a boil and let it cook for a minute or two. You’ll see some foam or scum rise to the surface. Drain the chicken and rinse it thoroughly under clean water. This step, called blanching, ensures a cleaner-tasting sauce. Set the clean chicken aside.
2. While the chicken is blanching, prepare your noodles. Place the dried “Fenqian” or glass noodles in a large bowl and cover them with warm water to soften and rehydrate. Let them soak while you cook the chicken.
3. Slice your ginger into thin rounds.
4. Place a heavy-bottomed pot or Dutch oven over medium-high heat. Add the oil, and once it shimmers, add the ginger slices. Stir-fry for about 30 seconds until they become fragrant.
5. Add the blanched chicken pieces to the pot. Stir-fry for a few minutes until the chicken is lightly browned on all sides.
6. Now it’s time to build the flavor. Pour in the oyster sauce, light soy sauce, and dark soy sauce. Stir everything together well, ensuring each piece of chicken is coated in the glossy sauce.
7. Pour in enough water to almost cover the chicken.
8. Bring the liquid to a rolling boil, then reduce the heat to low, cover the pot, and let it simmer gently for about 30 minutes. This slow braise is where the chicken becomes incredibly tender and absorbs all the flavors.
9. After 30 minutes, the chicken should be tender and the sauce should smell amazing. Drain the soaked noodles and add them to the pot, nestling them in with the chicken.
10. Turn the heat up to medium-high and bring it back to a boil. Cook for another 3-5 minutes, allowing the noodles to become tender and absorb the savory sauce. The sauce will thicken slightly as the starch from the noodles is released. Once the noodles are cooked through, the dish is ready.
11. Garnish generously with freshly chopped scallions before serving.
12. Serve hot and enjoy every delicious bite!

The first time I made this dish, I was blown away by how much flavor could come from such a simple process. The chicken was so tender it practically melted in my mouth, and the noodles were the perfect vehicle for the rich, savory sauce. They become wonderfully chewy and slippery, making each bite an absolute delight. It’s the kind of meal that feels incredibly comforting and restorative. I love serving it with a side of steamed broccoli or bok choy to add a pop of green and a fresh crunch. This recipe has become a staple in my home, and I truly hope it becomes one in yours too. Give it a try, and please let me know how it turns out for you in the comments below. I’d love to hear about any creative twists you add