Sesame Oil Chicken Soup
麻油雞湯 (Ma You Ji Tang)
This traditional Taiwanese broth is the perfect winter soup to warm your chi.
Serves 4-6
Ingredients
2 lbs chicken thigh, roughly separated from bones
2 tbspn sesame oil
1 bottle rice wine (Taiwan Michu 750ml preferred)
10 slices thin fresh ginger
salt, to taste
Optional (for a full meal)
noodles
random veggie (e.g. Napa cabbage, bok choy, or enoki)
fried egg
Steps
1. Heat a cast iron stock pot on high heat.
2. (Optional) Lightly sear skin (to render out the fat for flavor) and bones (they need some extra time to cook than other chicken bits later). Sesame oil can be added in this step as well. Once the flavors are rendered, remove bones and skin and set aside, leaving oil and fat in the stock pot.
3. Add sesame oil and ginger. Sear till ginger is lightly browned and edges start curling.
4. Sear all chicken bits, including previously seared bones and skin. This is for flavor and texture - no need to cook thoroughly.
5. Add equal parts rice wine and water. Feel free to adjust the ratio and total amount of liquid as desired. Ultra-traditional recipes skip water altogether and simply use the entire bottle of rice wine.
6. Bring to boil, uncovered, and boil for additional 5 minutes.
7. Lower heat to a simmer and cover for 30 minutes.
8. Season to taste. If the wine flavor is too strong, feel free to boil uncovered for a few minutes.
9. (Optional) Cook noodles, blanche veggies, add fried egg, and ladle soup over the collection for a hearty meal.
This traditional Taiwanese broth is the perfect winter soup to warm your chi.
Serves 4-6
Ingredients
2 lbs chicken thigh, roughly separated from bones
2 tbspn sesame oil
1 bottle rice wine (Taiwan Michu 750ml preferred)
10 slices thin fresh ginger
salt, to taste
Optional (for a full meal)
noodles
random veggie (e.g. Napa cabbage, bok choy, or enoki)
fried egg
Steps
1. Heat a cast iron stock pot on high heat.
2. (Optional) Lightly sear skin (to render out the fat for flavor) and bones (they need some extra time to cook than other chicken bits later). Sesame oil can be added in this step as well. Once the flavors are rendered, remove bones and skin and set aside, leaving oil and fat in the stock pot.
3. Add sesame oil and ginger. Sear till ginger is lightly browned and edges start curling.
4. Sear all chicken bits, including previously seared bones and skin. This is for flavor and texture - no need to cook thoroughly.
5. Add equal parts rice wine and water. Feel free to adjust the ratio and total amount of liquid as desired. Ultra-traditional recipes skip water altogether and simply use the entire bottle of rice wine.
6. Bring to boil, uncovered, and boil for additional 5 minutes.
7. Lower heat to a simmer and cover for 30 minutes.
8. Season to taste. If the wine flavor is too strong, feel free to boil uncovered for a few minutes.
9. (Optional) Cook noodles, blanche veggies, add fried egg, and ladle soup over the collection for a hearty meal.
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