Taiwanese Chicken Soup Oil: Sesame Ginger Chicken

Taiwanese sesame oil chicken soup, often called ma you ji, is a Taiwanese home-style soup of chicken, ginger, black sesame oil, and rice wine. Ginger is gently toasted in the oil before chicken and broth simmer together, creating a fragrant, savory soup served hot with rice or noodles; the proportions and amount of wine vary between households.

Ingredients

2½ lb (1.13 kg) bone-in chicken thighs and drumsticks, separated at the joints if needed
⅓ cup (80 ml) Taiwanese black sesame oil
5 oz (140 g) fresh ginger, scrubbed and sliced into thin coins
¾ cup (180 ml) Taiwanese rice wine, also called mijiu
5 cups (1.2 L) water
¾ tsp (4 g) fine salt, plus more to taste
2 tbsp (18 g) dried goji berries, optional
2 scallions (about 30 g), thinly sliced, optional garnish

Black sesame oil gives the soup its characteristic deep, roasted aroma. Taiwanese mijiu is a mild rice wine made for cooking; if you cannot find it, use unsalted sake for a fairly close, gently sweet result. Dry sherry works in a pinch, but its flavor is sharper, so use ½ cup (120 ml) sherry and increase the water by ¼ cup (60 ml). Shaoxing wine is another option, though it has a more assertive flavor and may contain added salt.

Choose chicken pieces of a similar size so they finish cooking at about the same time. Bone-in thighs and drumsticks give the broth body, while the joints and skin contribute flavor. If you prefer a less rich bowl, trim excess loose skin before cooking; avoid removing all the skin, since some of the soup’s savory character comes from it.

Instructions

Prepare the chicken and ginger. Pat the chicken dry with paper towels and separate any whole thighs from drumsticks at the joint. Slice the ginger thinly so it softens and releases its aroma during the brief toasting step. Set out the wine, water, salt, and optional goji berries. This preparation takes about 20 minutes, depending on how much trimming the chicken needs.
Toast the ginger. Set a heavy soup pot or Dutch oven over medium-low heat and add the black sesame oil. When the oil is warm and fluid, add the ginger in an even layer. Cook for about 8 minutes, turning the slices occasionally. Look for curled edges and a concentrated, fragrant smell; the ginger should not become dark brown or scorched. If it starts sizzling aggressively, lower the heat.
Brown the chicken lightly. Add the chicken carefully, arranging the pieces in one layer as much as the pot allows. Turn the pieces with tongs and cook for about 10 minutes, until the outsides have lost their raw appearance and have picked up some color. The goal is to coat the chicken in ginger-scented oil, not to cook it through. If your pot is small, work in batches rather than crowding the pieces.
Add the wine and water. Pour in the rice wine, scraping the bottom of the pot with a wooden spoon to lift any browned bits. Add the water and salt, then bring the liquid to a gentle boil over medium heat, which usually takes about 5 minutes. Add the optional goji berries now. Keep the pot uncovered while the liquid comes up to temperature, and skim off any foam if you want a clearer-looking broth.
Simmer until tender. Lower the heat so the soup bubbles gently, cover the pot with the lid slightly ajar, and simmer for 40 minutes. Turn the chicken once partway through if some pieces sit above the liquid. Check the thickest part of a thigh with a food thermometer, avoiding the bone: the USDA FSIS safe minimum internal temperature for poultry is 165°F (74°C). If any piece has not reached that temperature, simmer for another 5 minutes and check again.
Season and serve. Taste the broth and add salt a small pinch at a time if it needs more. For a less oily surface, let the soup stand for a minute and spoon off some of the floating oil; for a fuller sesame aroma, leave it in. Ladle the chicken, ginger, and broth into warm bowls and finish with scallions if desired.

The finished broth is meant to be aromatic rather than thick. It may look clear beneath a fine sheen of sesame oil, and the ginger is intentionally prominent. The chicken should be tender enough to pull from the bone but should still hold together when lifted from the pot. If you want a particularly clear soup, keep the simmer gentle instead of letting it boil hard, which can break up the fat into a cloudy broth.

Tips

Keep the oil at moderate heat. Sesame oil has a strong toasted flavor that can turn bitter if it smokes. Start over medium-low and adjust as needed; adding the ginger to oil that is already smoking will burn its thin edges quickly.
Use the right sesame oil. Taiwanese black sesame oil is the traditional choice and has a robust, nutty taste. If it is unavailable, combine ¼ cup (60 ml) toasted sesame oil with ¼ cup (60 ml) neutral oil. This makes a milder soup. Do not use only untoasted, light sesame oil if you are seeking the characteristic roasted aroma.
Do not crowd the pot. Crowding makes chicken release moisture and steam rather than take on light color. Brown in batches if necessary, then return all the pieces before adding the liquids. A little browning is useful, but a dark crust is not needed.
Adjust the salt after simmering. Rice wines differ in flavor and some cooking wines contain salt. Start with the listed amount, taste once the broth is finished, and add more only then. If the soup tastes too concentrated, add a splash of hot water rather than more wine.

Serving Suggestions

Serve the soup in deep bowls while hot, with plenty of broth and a chicken piece or two in each serving. Steamed white rice is a simple accompaniment: diners can alternate spoonfuls of rice and soup, or add a little rice directly to the bowl. Plain wheat noodles or rice vermicelli also work; cook them separately according to their package directions and place them in bowls before ladling the soup over them. Cooking noodles in the soup itself can make the broth cloudy and starchy, especially if leftovers are planned.

For a more complete meal, serve a small plate of blanched leafy greens, such as baby bok choy or spinach, alongside the soup. A light vegetable side balances the rich sesame aroma without competing with the ginger. The scallions are optional, not essential to the soup, but their fresh flavor gives each bowl a pleasing contrast. Keep accompaniments simply seasoned so the broth remains the focus.

Variations

Alcohol-free version: Replace the rice wine with ¾ cup (180 ml) low-sodium chicken broth and add ¾ cup (180 ml) more water, for 6 cups (1.44 L) water total. The result will be less fragrant and lack the gentle sweetness of rice wine, but it still has the defining ginger and sesame-oil character. Taste for salt at the end, since packaged broth can be salty.

Add greens: Put a handful of washed spinach or sliced napa cabbage into the pot for the final 2 to 3 minutes, just until tender. For firmer vegetables such as bok choy, simmer them separately or add them for the last 5 minutes. Avoid adding a large quantity early in the cooking; vegetables release water and can dilute the broth.

Make it lighter: Use skinless bone-in chicken thighs and spoon off more of the oil before serving. The soup will be less rich, though it will also have a milder sesame aroma. You can also replace a small amount of the black sesame oil with neutral oil, but keep enough sesame oil to season the ginger and broth.

Use boneless chicken: Boneless thighs cook more quickly and are easy to serve, but they do not give the broth quite as much body as bone-in pieces. Simmer them for about 20 to 25 minutes, then check the thickest piece with a thermometer for 165°F (74°C). The USDA FSIS minimum still applies. The recipe facts above use bone-in pieces and their longer simmer time.

Storage and Reheating

Refrigerate leftover soup within 2 hours of cooking. Divide it among shallow, covered containers so it cools promptly, and keep the chicken with enough broth to prevent it from drying out. Refrigerated leftovers keep for 3 to 4 days. The sesame oil may firm up or form pale flecks when cold; this is normal, and it will melt back into the soup as it warms.

To reheat, warm only the amount you plan to eat in a saucepan over medium-low heat, stirring gently until the broth is steaming and the chicken is hot throughout. Check leftovers with a food thermometer and reheat them to 165°F (74°C), the safe temperature for reheated leftovers. Avoid a prolonged hard boil, which can make the chicken stringy. You can also reheat individual portions in a microwave-safe bowl, stirring partway through and checking the temperature in more than one spot.

For longer storage, freeze the soup in airtight, freezer-safe containers, leaving a little room for expansion. It is best used within about 2 to 3 months for flavor and texture. Thaw it overnight in the refrigerator and reheat to 165°F (74°C); do not thaw it on the counter. The broth may separate slightly after freezing, but a gentle stir while reheating usually brings it back together.

Frequently Asked Questions

What does “Taiwanese chicken soup oil” mean?
It commonly refers to the black sesame oil used in Taiwanese sesame oil chicken soup, or ma you ji. The oil is gently heated with ginger to release its aroma, then chicken, rice wine, and water are simmered together. It is the dish’s signature seasoning, not a separate oil-based sauce.

Can I use regular toasted sesame oil?
Yes. Toasted sesame oil is a practical substitute when Taiwanese black sesame oil is not available, although the flavor may be lighter or slightly different. Blending it with neutral oil makes the soup less intensely toasted. Use the same total amount of oil and keep the heat moderate so the sesame flavor does not turn bitter.

Can I make the soup without rice wine?
Yes. Use the alcohol-free variation of chicken broth and water in place of the wine. The soup will have a simpler flavor and less of the aroma associated with mijiu, but ginger and sesame oil still make a savory broth. Choose low-sodium broth so you can control the final seasoning.

Why does the soup look oily?
A sheen of sesame oil on top is expected and is part of the soup’s character. If you prefer a lighter bowl, spoon off a little oil after cooking, or refrigerate the soup and remove some of the solidified fat before reheating. Removing too much will also reduce the roasted sesame flavor.

Can I make it ahead?
Yes. Cook the soup, cool it promptly, and refrigerate it in covered containers for up to 3 to 4 days. The ginger flavor will continue to infuse the broth as it rests. Reheat the portion you need to 165°F (74°C), and add fresh scallions or separately cooked noodles just before serving.

Is this soup always made with the same ingredients?
No. Taiwanese households vary the amount of black sesame oil, rice wine, ginger, and water, and some add goji berries or other garnishes. This version keeps the core combination of chicken, ginger, sesame oil, and rice wine, while offering substitutions for ingredients that may be harder to find.

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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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