Taiwanese Sesame Oil Chicken Soup

5 chicken legs

80g ginger, thickly sliced (skin on)

4 spring onions, roughly chopped

500ml Taiwanese rice wine

1 litre chicken stock

1 tablespoon vegetable oil

1 tablespoon black sesame oil

1 piece rock sugar (or 1 tablespoon sugar)

Salt, to taste

PREPARATION

COOKING

1. Roast the chicken legs at 200°C for 15–20 minutes until lightly browned.

2. Heat the vegetable oil in a large saucepan and fry the sliced ginger until golden brown.

3. Reduce the heat to medium and add the roughly chopped spring onions.

4. Pour in the Taiwanese rice wine and bring it to a gentle simmer.

5. Add the rock sugar and stir until dissolved.

6. Drizzle the roasted chicken with the black sesame oil and season generously with salt.

7. Add the chicken to the saucepan.

8. Pour in the chicken stock and bring the soup to the boil.

9. Cover with a lid, reduce to a gentle simmer and cook for 30 minutes, or longer for a richer flavour.

10. Taste the broth and season with more salt if needed.

11. Remove the chicken from the soup and shred the meat if preferred.

12. Return the chicken to the broth and serve piping hot.

School of Wok Tips

 Roasting the chicken first creates a cleaner, richer broth than browning it directly in the pot.

 Leaving the ginger skin on adds extra flavour and is traditional when using fresh, clean ginger.

 The longer the soup simmers, the sweeter and more flavourful the broth becomes.

 Black sesame oil is added to the chicken rather than fried, preserving its delicate aroma.

FAQs

Can I use regular rice wine?

Yes, although Taiwanese rice wine gives the soup its distinctive sweet, aromatic flavour.

Why roast the chicken first?

Roasting removes excess fat and adds colour while keeping the broth cleaner and lighter.

Can I make this ahead of time?

Yes, the soup tastes even better the next day as the flavours continue to develop.