Ingredients (Serve 4)
glass noodles, 1 whole chicken (cut into 18 pieces), 2 potatoes (peeled, cut into halves), 1 carrot (peeled, cut into about thumb size), 1 onion(peeled, cut into ½ inch thick slices), 2 green onion(cut into diagonal angle)
1T sugar, ½ cup soy sauce, 7 dried chili, 1T sesame oil, ½ T black pepper, 2 cups water, 2T chopped garlic, sesame seeds
1⁾ Place glass noodles in a large container and pour warm water; soak it at least 20 min.
2⁾ Meanwhile make sauce for chicken! Combine soy sauce and next 7 ingredients in a medium size mixing bowl, whisk well until sugar has dissolved, set aside.
3⁾ Heat a large dutch oven over medium high heat, add 1 Tablespoon sesame oil and chicken; stir-fry for a couple minutes.
Add sauce we made earlier; stir, until chicken covered with the sauce evenly then add 2 cups water.
Cover, bring to boil; reduce heat to medium, simmer for 30 minutes.
4⁾ Meanwhile chicken is simmering prepare the vegetables. Add potatoes and carrots into chicken after 10 minutes simmering, so they have time to cook all the way through.
Skim all the foams and extra fat from chicken, stir occasionally.
5⁾ Increase heat to high, uncover; add garlic, onion and soaked noodles into chicken, stir well. Do not cover. Cook for 7 minutes until onion and noodles get soften and cooked, stir frequently.
Stir in green onion; cook 1 more minute then remove from heat.
Transfer to serving plate, sprinkle with sesame seeds and sesame oil as you desired.
Serve hot or warm, because of the noodles you need to serve right away.