麻油雞Sesame Oil Chicken Soup

Prep 10 min·Cook 40 min

1. 1You're here
   Step 1.

   Pat the chicken dry. Put the dark sesame oil and ginger in a cold wok, then heat gently and fry for 5–6 minutes until the ginger is shrivelled and golden at the edges.

   1 kg Bone-in chicken thighs and drumsticks, chopped into chunks4 tbsp Taiwanese dark sesame oil80 g Mature ginger, unpeeled, thinly sliced

   6 minPan-fry

   Wok-chan's tip鑊仔貼士

   This slow-fried ginger is the heart of the dish; don't rush it with high heat, or the oil turns bitter.
2. 2
   Step 2.

   Turn up to medium, add the chicken and stir-fry for 5 minutes until the skin is lightly browned and the outside is no longer pink.

   1 kg Bone-in chicken thighs and drumsticks, chopped into chunks

   5 minStir-fry
3. 3
   Step 3.

   Transfer to a pot, add the rice wine and water and bring to the boil.

   500 ml Rice cooking wine (mijiu)500 ml Water

4. 4
   Step 4.

   Simmer, lid ajar, for 25–30 minutes until the chicken is tender. Add the goji berries for the last 5 minutes.

   1 kg Bone-in chicken thighs and drumsticks, chopped into chunks1 tbsp Goji berries, rinsed

   28 minSlow-simmer soup
5. 5
   Step 5.

   Taste before salting: rice wine is sweet, and many families add no salt at all. Season lightly if needed.

   to taste Salt

   Wok-chan's tip鑊仔貼士

   Salt added early can make the soup taste sour; season only at the end.
6. 6
   Step 6.

   Cook the noodles separately, drain, and serve them in bowls with the chicken and soup ladled over.

   200 g Thin wheat noodles, to serve1 kg Bone-in chicken thighs and drumsticks, chopped into chunks

   Boil / blanch