Authentic Sesame Oil Chicken Soup (麻油雞湯) | Easy Taiwanese Recipe
Learn how to make Sesame Oil Chicken Soup (麻油雞湯), a cozy and nourishing dish that's perfect for chilly days or postpartum recovery. This Taiwanese classic is bursting with rich, nutty flavors from sesame oil, a spicy kick from fresh ginger, and tender, juicy chicken. Follow this easy step-by-step guide to bring the authentic taste of Taiwanese home cooking to your kitchen.
Equipment
- 1 Large pot or Dutch oven
Ingredients
- 3 lbs chicken thighs and drumsticks (bone-in and skin-on, sliced into 2-3 sections per piece)
- 2 tablespoons goji berries
- 1 cup thinly-sliced ginger (washed, skin on)
- 1 bottle Taiwanese rice wine (750 ml)
- 2 cups water (500 ml, or just enough to cover chicken in pot)
- 4 tablespoons sesame oil (use 1 teaspoon for sauteing ginger and remainder in soup)
Instructions
- Gather Ingredients: Before starting, prepare all ingredients to make the cooking process smoother. This includes cutting the chicken, slicing the ginger, and measuring the sesame oil, rice wine, and water.
- Sear the Chicken: Heat 1-2 tablespoons of cooking oil in a large pot over medium heat. Add the chicken pieces and sear each side for 3-5 minutes until lightly browned. Searing locks in the juices and enhances the flavor of the broth. Once browned, remove the chicken from the pot and set it aside.Tip: Avoid overcrowding the pot to ensure even browning.
- Sauté the Ginger: In the same pot, add the ginger slices. Lower the heat to maintain a gentle sauté and cook for 5-7 minutes until the ginger becomes fragrant and slightly golden. During the last 3 minutes of sautéing, add 1 teaspoon of sesame oil.Important: Keep the heat low to prevent the sesame oil from turning bitter.Signs of readiness: Look for curling edges on the ginger slices and a strong, spicy aroma filling the kitchen.
- Add Chicken and Liquids: Return the browned chicken to the pot. Pour in the water first, followed by the rice wine. Stir gently to combine. Add the remaining sesame oil and bring the soup to a boil over medium heat.Tip: Adding the water before the rice wine ensures even distribution of the liquids.
- Simmer to Perfection: Once the soup reaches a boil, reduce the heat to low and let it simmer for 30-40 minutes. During this time, the chicken will become tender, and the flavors of the sesame oil, ginger, and rice wine will meld beautifully.Tip: Do not cover the pot while simmering to allow the alcohol to evaporate.
- Final Touches: Taste the soup and add salt as needed. If you’re using goji berries or mushrooms, add them during the last 2-3 minutes of cooking. For greens, add them just before serving to keep them vibrant and fresh.
- Serve and Enjoy: Serve hot with steamed rice or your favorite sides, such as stir-fried vegetables or pickled greens, for a complete and comforting meal.
Video
Notes
- Prepare Ingredients in Advance:
Gather and prepare all ingredients, such as slicing ginger and cutting chicken, before cooking to streamline the process. - Sear the Chicken Properly:
Use medium heat and avoid overcrowding the pot to ensure even browning and enhance the flavor of the soup. - Sauté Ginger Carefully:
Use low heat to prevent the sesame oil from turning bitter. Look for curling edges and a strong aroma as signs the ginger is ready. - Add Liquids in the Right Order:
Pour water first, then rice wine, to ensure even mixing and balance of flavors. - Simmer Uncovered:
Keep the pot uncovered during simmering to allow the alcohol in the rice wine to evaporate. - Add Optional Ingredients at the Right Time:
Goji berries and mushrooms should be added in the last 2-3 minutes, while greens should go in just before serving to maintain their texture and color.
Nutrition
Calories: 430kcal