She Strengthens

Discover the Flavors of San Francisco’s Hidden Gem

A Noodle Dish Like No Other

I still remember the first time I savored the unforgettable flavors of a unique noodle dish at Yamo, a small, unassuming restaurant in San Francisco with a devoted following. Since then, I’ve been determined to recreate this culinary masterpiece in the comfort of my own home. And, I’m thrilled to share that using a slow cooker was the key to unlocking those incredible flavors.

The Perfect Blend of Flavors and Textures

This recipe boasts a harmonious balance of tender chicken, creamy coconut milk, and a hint of spice, all served atop a bed of fresh Chinese wheat noodles. To complete the dish, add slices of hard-boiled egg and chopped green onions for a burst of freshness.

Slow Cooker Magic

With a total cooking time of just 5 hours and 25 minutes, this recipe is a testament to the convenience of slow cooker cooking. Simply season the chicken, prepare the flavorful broth, and let the slow cooker do the rest.

Ingredients

• 2 1/2 pounds bone-in chicken thighs
• Kosher salt
• 1/2 yellow onion, chopped, plus 1 whole yellow onion, halved and thinly sliced
• 2 heaping tablespoons peeled and chopped fresh ginger
• 2 cloves garlic, chopped
• 2 cups low-sodium chicken broth
• 1 tablespoon canola oil
• 3 tablespoons all-purpose flour
• 1 teaspoon ground turmeric
• 1 tablespoon sweet paprika
• 1/4 teaspoon cayenne pepper (optional)
• 1 (13-1/2-ounce) can coconut milk
• Juice of 1 lime, plus lime wedges for serving
• 3/4 pound fresh Chinese wheat noodles or spaghetti
• Finely grated lime zest, optional, for garnish

Step-by-Step Instructions

Cooking the Chicken

1. Season the chicken with salt.
2. In a blender, combine the chopped onion, ginger, garlic, and 1/2 cup of the broth. Process until puréed.
3. Heat the oil in a flameproof slow cooker insert or frying pan over medium-high heat. Add the sliced onion and cook until well browned, about 7 minutes.
4. Stir in the flour, turmeric, paprika, and cayenne (if using). Cook for 30 seconds.
5. Slowly pour in the remaining 1 1/2 cups broth, stirring constantly. Add the onion purée and 1/2 teaspoon salt. Mix well.
6. Transfer the insert to the slow cooker, add the chicken, and cook on the low-heat setting for 4 hours.

Assembling the Dish

1. Transfer the chicken to a cutting board. Bone the chicken and discard the bones and any fat or gristle. Shred the meat into bite-size chunks.
2. Return the chicken to the slow cooker, add the coconut milk and lime juice, and stir to mix well. Re-cover and cook for an additional 30 minutes.
3. Prepare the noodles according to the package directions.

Serving

1. Put the noodles in a large warmed bowl, add the chicken and sauce, and stir together to mix well.
2. If desired, sprinkle with finely grated lime zest. Serve immediately, passing lime wedges at the table.