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Taiwanese Sesame Oil Chicken Soup | Warming & Aromatic
(0)
40 min
Under an hour
Gurkerl Küche
Eine traditionelle asiatische Wohlfühlsuppe für den Herbst: Saftige Hühneroberkeulen und feine Shiitake-Pilze, sanft geschmort in aromatischem Sesamöl mit frischem Ingwer.
Preparation method
Preparation
Pat the boneless chicken thighs dry and cut them into bite-sized pieces. Thoroughly wash the fresh ginger and cut it into thin slices. Clean the fresh shiitake mushrooms and halve or quarter them. Wash the spring onions and slice them into thin rings.
Cooking in the Pot
Heat the toasted sesame oil in a large pot over medium heat. Add the ginger slices and fry gently for about 3 to 4 minutes until they are lightly browned around the edges and smell wonderful. Make sure the sesame oil does not burn.
Add the chicken pieces and fry until golden brown on all sides, about 4 minutes. Stir in the cane sugar to subtly caramelise the meat.
Chef's tip
For an even richer comforting aroma on chilly autumn days, you can add a dash of rice wine (Shaoxing) or dry white wine along with the chicken stock.
This traditional Taiwanese dish (Mayouji) is regarded across Asia as a classic restorative broth that warms from within and strengthens the immune system.
Ingredients
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