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Sichuan-Style Chicken with Rice Noodles

From: bonappetit.com Serves 4

1 1/2 bunches scallions, divided
8-inch piece dried kombu
2-inch piece ginger, peeled, thinly sliced
3 star anise pods
1 tablespoon Sichuan peppercorns
1/4 cup plus 2 tablespoons soy sauce
1 tablespoon kosher salt, plus more
3 1/2 – 4 lb chicken
8 ounces dried thin rice noodles (not vermicelli)
2 teaspoons toasted sesame oil, divided
1/2 bunch Tuscan kale, tough stems removed, leaves very thinly sliced (about 3 cups)
Pinch of sugar
2 tablespoons unseasoned rice vinegar
1 tablespoon furikake seasoning, plus more for serving
Chili oil (for serving)

Cut 1 bunch scallions into 1" pieces; thinly slice remaining bunch of scallions and set aside. Bring 12 cups water to a brisk simmer in a large stockpot and add scallion pieces, kombu, ginger, star anise, Sichuan peppercorns, 1/4 cup soy sauce, and 1 Tbsp. salt; cook until kombu is softened, 10–15 minutes.

Add chicken to pot and reduce heat so liquid is at a very gentle simmer. Poach chicken, uncovered, until cooked through and an instant-read thermometer inserted into the thickest part of breast registers 160°, 40–45 minutes. Transfer chicken to a plate and let cool. ?

Meanwhile, increase heat to medium-high and bring poaching liquid to a boil; cook until reduced by half, 30–45 minutes. Fish out scallions, ginger, and star anise from pot with a slotted spoon and discard. Add noodles to poaching liquid and cook according to package instructions. Drain and toss in a large bowl with 1 tsp. sesame oil.?

Combine kale, sugar, a pinch of salt, and remaining 1 tsp. sesame oil in a medium bowl and massage kale, rubbing between your fingers, until softened and shiny, about 30 seconds. Add vinegar, rice noodles, reserved sliced scallions, 1 Tbsp. furikake, and remaining 2 Tbsp. soy sauce and toss to combine; season with salt. ?

Remove skin and bones from chicken; discard. Slice or shred meat. Serve with noodles, drizzled with chili oil and sprinkled with more furikake. ?

Do Ahead: Chicken can be poached 1 day ahead; let cool, cover and chill chicken and liquid separately. Bring to room temperature before slicing. Noodle mixture can be made 3 hours ahead; store at room temperature. Moisten with more soy sauce and vinegar before serving.