Taiwanese Sesame Oil Chicken Soup
A warming and nourishing soup traditionally made with chicken, sesame oil, ginger, and rice wine, modified to be free of dairy and eggs.
Ingredients
- about 450 g Chicken thighs, bone-in, skin-on
- 3 tablespoons Sesame oil
- 1/4 cup Ginger, sliced
- 6 mushrooms Dried shiitake mushrooms
- 2 tablespoons Goji berries
- 1/2 cup Shaoxing rice wine
- 6 cups Water
- 1 teaspoon Salt
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Soak dried shiitake mushrooms in warm water for 30 minutes. Slice thinly, reserving soaking liquid.
- 2Heat sesame oil in a large pot over medium heat.
- 3Add ginger and cook until fragrant.
- 4Add chicken thighs and cook until browned on all sides.
- 5Pour in rice wine and cook for 1 minute.
- 6Add shiitake mushrooms, goji berries, and mushroom soaking liquid (or water).
- 7Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes, or until chicken is cooked through.
- 8Season with salt to taste. Serve hot.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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