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50 minutes
4
Adjust servings
dairy-free
gluten-free
(?)
Has gluten from:
udon noodle (fresh)
kid friendly
has meat
(?)
Has meat from:
chicken leg
has pasta
(?)
Has pasta from:
udon noodle (fresh)
has seafood
mediterranean
vegan
(?)
Not vegan due to:
chicken leg
vegetarian
(?)
Not vegetarian due to:
chicken leg
pescetarian
paleo
(?)
Not paleo due to:
vegetable oil
udon noodle (fresh)
This recipe has no customizations.
 
INGREDIENTS
Amount
Measure
Ingredient
 
1 1/2
tsp
 
4
tsp
kosher salt.
 
1
tsp
coarsely ground.
 
6
whole
drumsticks and thighs attached.
 
3
tbsp
 
3
whole
trimmed and minced.
 
1
inch
finely grated.
 
1
lb
Can use 10 ounces dried udon or 1 lb fresh Chinese wheat noodles.
 
 
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PREPARATION
MAKING THE RUB
1.
In a small bowl, mix together the five-spice powder, 3 teaspoons of salt, and pepper. Season the chicken legs with the dry rub all over. Let stand for 15 minutes at room temperature.
MAKING THE OIL
2.
In a large bowl, combine the vegetable oil with the scallions, ginger, and remaining teaspoon of salt. Set the scallion-and-ginger oil aside.
MAKING THE CRISPY CHICKEN
3.
Heat a large nonstick skillet over medium heat. Pan fry the chicken, skin side down until crispy, about 7 minutes. Turn pieces over, cover the pan and continue to cook until the juices run clear, about 15 minutes. Remove the cover, flip the pieces skin side down again, and finish crisping them, about 3 minutes more.
4.
Drain on a paper towel lined plate.
MAKING THE NOODLES
5.
Bring a medium pot of water to a boil over high heat. Cook the noodles in the boiling water until tender yet firm, about 5 minutes for dried udon, 10 seconds for fresh udon, 2 minutes for fresh Chinese noodles.
6.
Drain, shock under cold running water, and toss the noodles in the scallion-and ginger oil.
7.
Divide among 6 plates and top each with a pan-fried chicken leg.
NOTES, TIPS, TRICKS, HINTS, ETC:
A chilled Gewurztraminer wine or an Asian beer, such as Sapporo, Kirin, or Tsingtao, would make a perfect accompaniment.
 
 
NUTRITION
This recipe has the following nutrient totals:
Calories 868
Protein 47.2 g
Carbohydrates 25.6 g
Iron 0.50 mg
Fiber 0.39 g
Calcium 4.60 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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