Stewed Chicken Noodles

Stew Chicken in Crock Pot Stew Chicken Noodles

Ingredients for the Stewed Chicken:

1 four pound Organic, Free Range Chicken

1 1/2 tbsps of Oyster Sauce

1 tbsp of Dark Soy Sauce

1 tbsp of Hoisin Sauce

1 heaping teaspoon of Honey

Ground White Pepper

Garlic Powder

Onion powder

1 tbsp of Sesame seed oil


PAM for cooking

Method for stewing the Chicken:

Coat the chicken with the sauces in the order above, add more if there aren’t enough to coat the entire chicken, rub the sauces onto both sides of the chicken including wings and drumsticks and add sesame seed oil all over the chicken last. Spray the crock pot with PAM. Place the chicken breast side up. Add up to 1 inch of water in the crock pot from the side of the chicken without pouring the water over the chicken. Stew on low for 1 hour. Turn the chicken breast side down and stew for another 2 hours. Then turn the chicken on its back and stew for 1 hour. Lastly, turn the chicken breast side down again for 1/2 hour. Total stewing time on low is 4 1/2 hours. For bigger chicken, a slightly longer stewing time may be necessary. Feel free to test whether the chicken is cooked with a meat thermometer. It should be up to around 160 degrees Fahrenheit. The meat falling off the bones at the end of the chicken drumsticks is a pretty good indication that the chicken is done.

Ingredients for the Braised Shitake Mushrooms:

15 Dried Shitake Mushrooms, rinse quickly in cold water, discard cold water and soak them in boiling water for 15 to 20 minutes. Save the water from soaking the mushrooms. Slice mushrooms thinly.


Sesame seed oil

Ground White Pepper

Garlic Powder

Onion Powder

Stewed Chicken Gravy

Oyster Sauce

Method for Braising the Mushrooms:

Add about a tablespoon of oil and a tablespoon of sesame seed oil in the frying pan. Fry the shitake mushrooms till slightly golden brown on each side. Add the seasoning and a few tablespoons of stewed chicken gravy. Add some oyster sauce to caramelize the shitake mushrooms. This will give it more flavor and color.

Ingredients for the Vegetables:

Oil left in the pan from frying the Shitake Mushrooms

Yu Cai Sum (Dark green leafy Chinese Vegetable with florets), cut off one inch of the ends of the stems and discard, cut the rest of the vegetables into thirds of their length, wash, rinse nd repeat three times and strain off the water

Garlic Powder

Onion Powder

Stewed Chicken Gravy

Water from soaking the shitake mushrooms

Method for stir frying the Vegetables:

Use the oil that was left from frying the shitake mushrooms, add a little more oil if necessary. Add the Yu Cai Sum to the frying pan and the seasoning. Stir fry for a few seconds. Then add some chicken gravy and water from soaking the shitake mushrooms to help soften the vegetables. Turn off the heat when vegetables turn jade green and the leaves are cooked.

Ingredients for the Noodles:

1 packet of Dried 1/4 inch wide flat Rice Noodles, the kind used for Pad Thai

Boiling water

Method for cooking the Noodles:

Place the rice noodles in a pot and pour enough boiling water to cover most of the noodles. Turn on the heat to bring the water to a boil. Push down the noodles with a pair of bamboo chopsticks. Boil the noodles until they are soft and not chewy but not until they fall apart and break, so you will need to test and try one or two strands. Be careful as they are very hot. Pour out the water in the pot or strain the noodles.

Serve the noodles on a plate with some warmed up stewed chicken gravy over it, the braised shitake mushrooms and stir fried vegetables on the side and some cut chicken on top of the noodles.

Voila! You now have a plate of Singapore Stewed Chicken Noodles. Priceless particularly if homemade!

Copyright 2013 From the Kitchen of Eloise