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Ingredients

• 3/4 cup low-sodium soy sauce
• 1/2 cup water
• 1/4 cup sake (rice wine)
• 1 tablespoon sugar
• 2 tablespoons (1/4-inch) slices peeled fresh ginger
• 1 whole garlic head, cloves separated, crushed, and peeled
• 1 (3 1/2-pound) whole chicken, skinned
• 4 ounces cooked bean threads (cellophane noodles)
• 2 cucumbers, peeled, halved lengthwise, seeded, and thinly sliced (about 2 1/2 cups)
• 1/3 cup thinly sliced green onions
• 1/4 cup chopped unsalted, dry-roasted peanuts

Description

Stewing A Whole Chicken In A Soy Sauce-based Broth Yields A Juicy, Flavorful Bird. In This Recipe, You Serve The Meat Over Cellophane Noodles With Crisp Cucumbers. You Could Instead Serve The Chicken With Its Cooking Liquid As A Dipping Sauce.

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