taiwanese stewed sesame ginger chicken recipe
Recipe type: soup
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 4 pounds of bone-in chicken
  • 10 thick slices of fresh ginger
  • ⅓ cup black sesame oil
  • 1 tablespoon black sesame oil (to finish)
  • 1 cup Michiu rice wine
  • 4 cups water
  • 2 tablespoons sugar
  • 2 teaspoons salt, to add at end
  1. With large knife, hack at chicken pieces to expose some of the bone marrow. This gives a richer tasting soup. Alternatively, although not custom, add chicken feet bound in a cheesecloth for rich flavor (the cheesecloth used for easy removal of the chicken feet after cooking). Don't eat the chicken feet prepared in this fashion.
  2. Heat ⅓ cup black sesame oil at medium temperature in a large pot. Add ginger and saute to release fragrance.
  3. Add chicken pieces (and chicken feet if using) and cook slightly (meat will be pale and/or golden).
  4. Add water, wine, and sugar. Bring to boil then reduce heat to low, cover, and cook for about 45 minutes. Add salt at end of cook time.
  5. Add last tablespoon of sesame oil before serving with noodles. We use somen noodles.
Recipe by story of a kitchen at https://www.storyofakitchen.com/soup-recipes/taiwanese-stewed-sesame-ginger-chicken/