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 myÂ 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.Â Another option is to transfer it to a slow cooker and cook on low for 4 – 6Â 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 andÂ online atÂ 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 â€“ 14 oz. can of light coconut milk or chicken broth
1 â€“ 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, sautÃ© until slightly brown. Add allÂ remaining ingredients except for the rice pasta. Stir and place in a preheated oven at 375 degreesÂ 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),Â Root:1â„¢ The Original Ungrafted Sauvignon Blanc (Casablanca Valley, Chili),Â Tsingtao, Asahi or Sapporo.