This has interesting flavors, it is hardy yet all the ingredients are on the light side. The rice pasta is especially lighter then a typical potato or noodle. I used my Dutch oven, which allowed me to cook on the stove and transfer directly to the oven using the same pot. If you do not have such a pot, use a skillet and transfer to a baking dish with a cover. Another option is to transfer it to a slow cooker and cook on low for 4 – 6 hours or until meat falls off the bone.
8 chicken legs
2 tablespoons of toasted sesame oil
1 teaspoon of Szechwan Pepper-Salt Roasted spice (Available at Asian specialty stores and online at Penzeys)
1 – 4 oz. package of assorted mushrooms (oysters, shitake, and baby bellas) sliced
3 heads of baby bok choy, stalks removed and diced
2 tablespoons of a red curry paste
1 teaspoon of thai style chili paste
1 – 14 oz. can of light coconut milk or chicken broth
1 – 13 oz. package of rice pasta noodle (Available in the ethnic section of your grocery store.)
In a Dutch oven or medium sized skillet heat toasted sesame oil. Add chicken legs, and Szechwan spice. Once slightly browned add mushrooms, sauté until slightly brown. Add all remaining ingredients except for the rice pasta. Stir and place in a preheated oven at 375 degrees for 1 hour or until chicken leg meat easily comes off the bone. Remove from oven, keep covered. In a separate pot heat water and cook rice pasta per packages directions. Strain and set aside. Place a portion of noodles onto plate and top with 1 or two legs and sauce.
Try El Conde Gran Reserva Estate Bottled Chardonnay (Chile), Souverain Sauvignon Blanc (Alexander Valley, California), Root:1™ The Original Ungrafted Sauvignon Blanc (Casablanca Valley, Chili), Tsingtao, Asahi or Sapporo.