Taiwanese Main

Taiwanese Sesame Oil Chicken Soup

Toasted sesame and abundant ginger give the broth its character.

Jump to recipe More Taiwanese food
20 minsPrep time
40 minsCook time
Serves 4; no separate resting time; cook noodles while the soup simmersServings
EasyDifficulty
Taiwanese Sesame Oil Chicken Soup
About this dish

Taiwanese Sesame Oil Chicken Soup: the story on the plate

Sesame-oil chicken is a warming Taiwanese preparation also associated with postpartum food traditions. Ginger, sesame oil and rice wine supply its characteristic aroma. This is a culinary description, not a health claim or advice for pregnancy or recovery. Simmering does not reliably remove all alcohol; households avoiding alcohol should use an appropriately adapted recipe and expect a different flavour. Included as a culinary tradition, without medical or recovery claims; alcohol may remain after cooking.

Historical background

Sesame-oil chicken is a warming Taiwanese preparation also associated with postpartum food traditions. Ginger, sesame oil and rice wine supply its characteristic aroma. This is a culinary description, not a health claim or advice for pregnancy or recovery. Simmering does not reliably remove all alcohol; households avoiding alcohol should use an appropriately adapted recipe and expect a different flavour.

Why it is famous

Toasted sesame and abundant ginger give the broth its character. The defining contrast is clear oily broth, tender chicken.

Cultural significance

Included as a culinary tradition, without medical or recovery claims; alcohol may remain after cooking. Treat this as one regional or household version; accompaniments and seasoning vary between cooks.

Nutrition

Estimated nutrition per serving

These figures are estimates per serving. Actual nutrition can vary with the brands and exact amounts you use, how much oil, dressing or sauce is absorbed, any substitutions or added extras, and the portion size served.

A practical guide for comparing recipes and planning meals.

667Calories
40.1gProtein
61.9gCarbs
24.7gFat
Ingredients

What you need

  • 750 chicken thigh, boneless
  • 50 ginger, thin slices
  • 40 sesame oil
  • 180 rice wine
  • 1000 water
  • 8 goji berries
  • 280 rice vermicelli, dry
  • 4 Salt
Method

Step-by-step method

Follow the recipe in order, tasting and adjusting seasoning where needed.

  1. 1. Measure the rice wine and water accurately; check dietary needs before choosing this wine-forward preparation.
  2. 2. Pat chicken dry. Warm sesame oil over medium-low heat and fry ginger for 5 minutes.
  3. 3. Add chicken and turn for 5 minutes until its surface changes colour.
  4. 4. Pour in rice wine and simmer uncovered 5 minutes; add water and goji berries.
  5. 5. Simmer gently for 25–30 minutes until chicken reaches 75°C for 30 seconds; season with salt.
  6. 6. Cook vermicelli separately, drain and divide between bowls. Add soup, chicken and ginger and serve hot.
Cook smarter

Tips, storage and serving advice

Shopping tips

Measure the rice wine and water accurately; check dietary needs before choosing this wine-forward preparation.

Ingredient quality

Measure the rice wine and water accurately; check dietary needs before choosing this wine-forward preparation. Fry ginger gently until fragrant, then keep the soup at a quiet simmer rather than a hard boil.

Common mistakes

Toasted sesame oil scorches easily. Do not describe a short wine simmer as making the dish alcohol-free.

Chef’s tips

Fry ginger gently until fragrant, then keep the soup at a quiet simmer rather than a hard boil.

How to know it is cooked

Add chicken and turn for 5 minutes until its surface changes colour. Simmer gently for 25–30 minutes until chicken reaches 75°C for 30 seconds; season with salt.

Plating advice

A deep bowl of Taiwanese sesame oil chicken soup with boneless chicken thigh, ginger slices, a few goji berries and fine rice vermicelli in clear amber broth, no medicinal herbs.

Make ahead

Preparation checkpoint: Measure the rice wine and water accurately; check dietary needs before choosing this wine-forward preparation. Prepare and measure components ahead, then follow the cooking, chilling and assembly order in the method. Keep raw animal foods chilled and separate from ready-to-eat ingredients.

Storage and reheating

Refrigerate perishable leftovers promptly in shallow covered containers at 5°C or below and use within 48 hours or the shortest ingredient use-by date. Reheat one portion once until steaming hot throughout, stirring sauces and soups for even heating. For chilled desserts, serve chilled rather than reheating.

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