Taiwanese Chicken Soup with Ginger and Sesame

Taiwanese chicken soup, often called sesame oil chicken or ma you ji, is a home-style dish of chicken simmered with ginger, fragrant sesame oil, and rice wine. This version uses broth for a rounded, savory soup; Taiwanese households make it in different ways, so the rice wine, liquid, and seasoning can vary from kitchen to kitchen.

Ingredients

2 lb (900 g) bone-in, skin-on chicken thighs and drumsticks, about 6 to 8 pieces
4 oz (115 g) fresh ginger, peeled and sliced into thin coins
3 tbsp (45 ml) dark toasted sesame oil, preferably Taiwanese black sesame oil
1 cup (240 ml) Taiwanese rice wine, sometimes labeled mijiu
4 cups (950 ml) low-sodium chicken broth or water
1 tsp (5 g) fine salt, plus more to taste
¼ tsp (0.5 g) ground white pepper, or to taste
2 scallions (30 g), thinly sliced, for serving

Instructions

Prepare the ingredients. Pat the chicken dry with paper towels and trim away any loose bits of fat. Peel the ginger and cut it into thin coins; slice the scallions and set them aside. Measure the wine and broth before you begin cooking. Keeping the ginger in slices rather than mincing it makes the soup easy to serve and gives it a mellow, steady warmth as it simmers.
Warm the sesame oil and cook the ginger. Set a heavy soup pot or Dutch oven over low to medium-low heat and add the sesame oil. When it is warm but not smoking, add the ginger in an even layer. Cook for about 8 minutes, turning the slices occasionally, until fragrant and lightly golden at the edges. Keep the heat moderate: sesame oil can become bitter if it smokes or the ginger scorches.
Brown the chicken. Raise the heat to medium and arrange the chicken pieces in the pot, skin side down where possible. Brown for about 4 minutes, turning once, until some of the skin is golden. The goal is to build a savory base, not to cook the chicken through at this stage. If the pot is crowded, brown the pieces in two batches so they sear instead of steaming; return all the chicken to the pot afterward.
Add the liquids and bring the pot to a simmer. Turn the heat to low and carefully pour in the rice wine, followed by the broth or water. Stir gently to loosen any browned bits from the bottom, then add the salt and white pepper. Increase the heat just enough to bring the liquid to a gentle simmer, about 5 minutes. Avoid a hard boil, which can make the chicken tough and the broth cloudy. The wine is an ingredient, and cooking does not necessarily remove all of its alcohol; use the nonalcoholic swap in the Tips if needed.
Simmer until tender and check for safety. Partially cover the pot and simmer gently for 35 minutes, turning the chicken once if it is not mostly submerged. Check the thickest part of a thigh with a food thermometer, avoiding the bone. USDA FSIS lists 165°F (74°C) as the safe minimum internal temperature for poultry; if any piece has not reached it, keep simmering and check again after a few minutes. Taste the broth and add salt or white pepper if needed. Ladle into bowls with ginger and scallions.

Tips

Choose the right sesame oil. Dark toasted sesame oil, often sold as black sesame oil, gives this soup its characteristic deep aroma. Ordinary untoasted sesame oil tastes much milder, while a strongly toasted finishing oil can taste harsh if overheated. If that is all you have, use a neutral oil for cooking the ginger and stir in 1 tablespoon (15 ml) of the toasted oil near the end.
Use a useful rice-wine substitute. Taiwanese rice wine (mijiu) is the traditional choice and may take some searching at an Asian grocery store. Dry sherry is a practical substitute, though it adds a slightly different, more rounded aroma. For a version without alcohol, replace the wine with an additional 1 cup (240 ml) of broth or water; the soup will be less fragrant and a little less sweet, but still savory.
Keep the simmer gentle. A rolling boil can make chicken fibers firm and break up the pieces, while a gentle simmer gives the broth time to take on the ginger and sesame aroma. If the liquid is bubbling vigorously, lower the heat and shift the lid so that more steam can escape.
Adjust salt at the end. Broths vary in saltiness, and rice wine brings its own flavor, so the measured salt is a starting point. Taste only after the chicken has simmered, then add a small pinch at a time. If the soup tastes too concentrated, loosen it with a splash of hot water rather than adding more oil.

Serving Suggestions

Serve the soup piping hot in deep bowls, with a few ginger slices and scallions in each portion. The broth is aromatic and savory, not meant to be a thick gravy, so provide a spoon as well as chopsticks if the chicken is bone-in. Steamed white rice is a simple side: spoon a little broth over the rice, or eat the rice separately between bites of chicken. Plain rice noodles also work well; cook them separately according to their package directions and add them to individual bowls just before ladling in the soup.

For a fuller meal, add a plate of simply cooked greens such as bok choy, napa cabbage, or spinach. Keep the vegetables on the side or briefly blanch them separately so they do not dilute the soup or turn overly soft in the pot. A small dish of sliced scallions or white pepper at the table lets everyone adjust their bowl. Because the broth is already rich with sesame oil, a crisp, lightly dressed vegetable side balances it better than another oily dish.

Variations

Make it with water instead of broth: Many versions rely primarily on rice wine and water, allowing the chicken, ginger, and sesame oil to lead. Replace the chicken broth with the same amount of water for a cleaner, less stock-forward soup, then season to taste at the end. If your chicken pieces are small or relatively lean, begin checking them early so they do not overcook.

Add mushrooms or greens: Add 4 oz (115 g) sliced fresh shiitake mushrooms with the liquid for an earthy note. For dried shiitakes, soak 1 oz (28 g) in warm water until soft, slice them, and add them with the broth; strain the soaking liquid through a fine sieve and use some in place of broth if you like. Tender greens can go into the pot for the final few minutes, though serving them separately keeps the broth clearer.

Use boneless chicken: Boneless, skinless thighs are convenient, but they make a less rich broth and can become dry if simmered as long as bone-in pieces. Cut about 1½ lb (680 g) into large pieces, follow the ginger and browning steps, and begin checking the chicken after 15 minutes of simmering. Use a thermometer to confirm 165°F (74°C), the USDA FSIS safe minimum for poultry.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking. Transfer the chicken and broth to shallow, covered containers so they cool promptly, and keep them refrigerated for 3 to 4 days. The sesame aroma may soften as the soup sits; a little fresh scallion or a pinch of white pepper added when serving can brighten it without changing the base recipe.

For longer storage, freeze the cooled soup in airtight, freezer-safe containers for about 2 to 3 months for best quality. Leave a little space at the top because liquid expands as it freezes. Thaw overnight in the refrigerator, then reheat gently in a saucepan until the chicken and broth reach 165°F (74°C), checking with a food thermometer. Stir occasionally and avoid boiling hard, which can make the chicken break apart. Reheat only the portion you plan to serve.

Frequently Asked Questions

Is Taiwanese chicken soup the same as sesame oil chicken? The names often refer to closely related home-style dishes built around chicken, ginger, sesame oil, and rice wine. Recipes vary: some use more wine, some use water rather than broth, and some are cooked until the liquid is quite reduced. This recipe keeps enough broth for a bowl-style soup.

Can I make this without rice wine? Yes. Substitute an equal amount of chicken broth or water. The finished soup will lack some of the fragrant, slightly sweet character rice wine contributes, but the ginger and sesame oil still make a flavorful base. Dry sherry is another option if you want an alcoholic cooking wine with a different aroma.

Can I use chicken breast? You can, but breast meat is leaner and less forgiving during a long simmer. Use larger pieces and start checking them after about 15 minutes; remove them once they reach 165°F (74°C), the USDA FSIS safe minimum for poultry. Bone-in thighs and drumsticks are more traditional for a rich, slow-simmered soup and are less likely to dry out.

Why does my broth taste bitter? The most common cause is overheated sesame oil or scorched ginger. Start the oil over low to medium-low heat and let the ginger cook gradually; if the oil smokes, the heat is too high. Bitter flavor can also come from ginger that has browned too deeply. Keep the slices lightly golden, and lower the heat before adding the liquids.

Can I prepare the soup ahead? Yes. Cook it fully, refrigerate it within 2 hours, and store it covered for 3 to 4 days. Reheat the portion you need until it reaches 165°F (74°C). You can also prepare the ginger and measure the liquids in advance, but cook the chicken close to serving so the texture remains tender.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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