Sesame Oil Chicken Soup

Method7 steps · about 1 hr 30 min

1. 1

   Step 1: Trim the 3 lb bone-in chicken pieces as needed and pat them dry with paper towels. Set them aside; raw chicken does not need rinsing.

   Uses 3 lb bone-in chicken thighs and/or drumsticks

2. 2

   Step 2: In a large heavy-bottomed soup pot, heat the 1/4 cup black sesame oil over medium-high heat. Add all the peeled, julienned 1-inch ginger knob and cook for 2–3 minutes until fragrant.

   Fry ginger · 3 minUses 1/4 cup black sesame oil · 1 piece ginger: a 1-inch knob, peeled and julienned

3. 3

   Step 3: Add the prepared chicken pieces to the ginger and oil and brown them on both sides. Work in two batches if needed; hold the first browned batch aside briefly, then return all the chicken to the pot before adding liquids.

   Uses Dried bone-in chicken pieces · Fragrant ginger in black sesame oil

4. 4

   Step 4: With all the browned chicken and ginger in the pot, pour in the entire 750 ml bottle of Michiu and the 4 cups water.

   Uses All browned bone-in chicken with ginger and sesame oil · 750 ml Taiwanese rice wine (Michiu), one entire bottle · 4 cups water

5. 5

   Step 5: Bring the soup to a boil, cover, and reduce the heat to low. Simmer gently for 1 hour, until the chicken is very tender and reaches at least 165°F (74°C) in its thickest parts away from bone. If the wine flavor is still stronger than you want, continue covered at a gentle simmer and taste every additional 15 minutes. Cooking does not establish that the soup is alcohol-free.

   Simmer chicken soup · 60 minUses Chicken soup with Michiu and water

6. 6

   Step 6: Season the cooked soup with salt (1–2 tsp) to taste, using the source guide of 1–2 tsp. Stir in the 2 tbsp goji berries.

   Uses Tender, fully cooked chicken soup · 1–2 tsp salt, to taste · 2 tbsp goji berries

7. 7

   Step 7: Ladle the finished soup into bowls, with about 1–2 chicken pieces per bowl as their sizes allow. Distribute all 3 stalks of sliced green onions across the served soup and serve with hot cooked rice on the side. Refrigerate leftovers promptly for the source 2–3 days; reheat soup and chicken to 165°F (74°C).

   Uses Finished soup with tender bone-in chicken and goji berries · 3 stalks green onions, sliced · Hot cooked rice, for serving