Asian Chicken over Noodles

• 34 cup low sodium soy sauce
• 12 cup water
• 14 cup sake
• 1 tablespoon sugar
• 2 tablespoons fresh ginger, peeled and sliced into 1/4 inch thick slices
• 1 head garlic, seperated, crushed, and peeled
• 1 (3 1/2 lb) roasting chickens, skinned
• 4 ounces cellophane noodles, cooked
• 2 cucumbers, peeled, halved lengthwise, seeded and thinly sliced-about 2 1/2 c
• 13 cup green onion, thinly sliced
• 14 cup peanuts, chopped

1. Combine soy sauce, water and next 4 ingredients in a large Dutch oven and bring to a boil.
2. Remove from heat;cover and steep 10 minutes.
3. Add chicken, breast side down; bring to a boil.
4. Cover, reduce heat and simmer 45 minutes, turning every 15 minute.
5. Remove from heat, let chicken stand, breast side down, 20 minute Transfer to cutting board, reserving cooking liquid; cool completely.
6. Strain liquid through a sieve into a bowl; discard solids.
7. Return liquid to pot; bring to a boil.
8. Cook until reduced to 3/4 c, about 15 minute.
9. Remove chicken from bones and cut into bite sized pieces.
10. Discard bones.
11. Place noodles on a platter and top with chicken, cucumbers, green onions and peanuts.
12. Drizzle with reserved cooking liquid and serve immediately.

soy sauce, water, sake, sugar, fresh ginger, garlic, roasting chickens, noodles, cucumbers, green onion, peanuts

Taken from www.food.com/recipe/asian-chicken-over-noodles-179177 (may not work)