Taiwanese sesame oil chicken soup, known as "máyóu jī" (麻油雞), is a traditional Taiwanese dish celebrated for its warming and nourishing qualities. It typically features chicken pieces simmered in a fragrant broth made with sesame oil, rice wine, and ginger. The soup is known for its rich, aromatic flavor, combining the nuttiness of sesame oil with the heat of ginger and the depth of rice wine. Often enjoyed during colder months or as a postpartum recovery food, it is both comforting and invigorating.
Check out my Taiwanese Beef Noodle Soup Recipe LINK
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Ingredients:
- 600-700g chicken meat
- 20ml black sesame oil
- 40g ginger, with skin on, cut into thick slices
- 150 ml rice wine (mijiu)
- 10 grams sugar
- 500ml water
- Salt, to taste
- 1 scallion, julienned
- 15g goji berries
Instructions:
1. Prepare the Chicken:
- Rinse the chicken legs thoroughly under cold water and pat dry with paper towels.
2. Cook the Ginger:
- Heat a wok or a thick-bottomed pot over high heat until it starts to smoke slightly.
- Turn the heat down to medium, wait a couple of seconds, and then add the black sesame oil along with the sliced ginger.
- Cook for about 2 minutes until the ginger is fragrant and slightly caramelized.
3. Sear the Chicken:
- Turn the heat back up to high.
- Add the chicken legs to the wok or pot, searing them in batches if necessary to avoid overcrowding. Brown the chicken on all sides.
4. Add Liquid and Simmer:
- Once the chicken legs are browned, reduce the heat to medium. Add the rock sugar, and water to the pot.
- Cover the pot and let it simmer over medium heat for 30 minutes. The soup should be bubbling gently but not boiling. This will cook the chicken thoroughly and intensify the flavor of the soup without reducing the liquid too much.
5. Finish and Serve:
- After 30 minutes, check if the chicken legs are tender. If not, simmer for a few more minutes until they are.
- Add goji berries with alcohol, cook for 5 more minutes.
- Season the soup with salt to taste and more dark sesame oil.
- When serving, garnish with julienned scallions.
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