Taiwanese sesame oil chicken soup, often called ma you ji, is a warming soup of chicken gently simmered with ginger, black sesame oil, and rice wine. The broth is savory and aromatic, and the chicken is served tender, usually with rice; the balance of ginger and wine varies between households and regions.
Ingredients
- 2 lb (900 g) bone-in chicken thighs and drumsticks, cut into manageable pieces
- 1/3 cup (80 ml) Taiwanese black sesame oil
- 4 oz (115 g) fresh ginger, scrubbed and sliced into thin coins
- 1/2 cup (120 ml) Taiwanese rice wine, michiu, or unsalted Shaoxing wine
- 6 cups (1.4 L) water
- 1 tsp (6 g) fine salt, plus more to taste
- 1/4 tsp (0.5 g) ground white pepper
- 2 scallions (about 30 g), thinly sliced, for garnish
Instructions
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Prepare the chicken and ginger. Pat the chicken dry with paper towels. If the pieces are very large, ask a butcher to cut them through the bone into smaller soup-sized portions; avoid trying to force a knife through a bone at home. Scrub the ginger and slice it thinly. Keeping the skin on the ginger is fine and adds a little extra fragrance.
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Warm the sesame oil and cook the ginger. Set a heavy pot over medium-low heat and add the black sesame oil. When it is warm, add the ginger in a single layer. Cook for about 10 minutes, turning the slices now and then, until they smell fragrant and begin to curl at the edges. Keep the heat moderate: sesame oil can become bitter if it smokes or scorches, and the ginger should turn golden rather than dark brown.
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Brown the chicken. Raise the heat to medium and add the chicken in batches if the pot is crowded. Cook for about 8 minutes, turning the pieces so their surfaces pick up some color. The aim is light browning and rendered flavor, not cooking the chicken through at this stage. If the pot looks dry or the ginger is browning too quickly, lower the heat.
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Add the wine carefully. Pour in the rice wine and stir for about 2 minutes, scraping up any browned bits from the bottom of the pot. Add the water, salt, and white pepper. Bring the liquid just to a boil, which usually takes about 5 minutes, then lower the heat so the soup simmers gently. A hard boil can make the chicken tough and leave the broth cloudy.
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Simmer until the chicken is safe and tender. Cover the pot partially and simmer for 35 minutes, turning the chicken once if needed to keep it mostly submerged. Check the thickest part of a large piece with a food thermometer without touching bone: poultry must reach the USDA FSIS safe minimum internal temperature of 165°F (74°C). If it has not reached that temperature, continue simmering and check again after 5 minutes. Cooking time can vary with piece size and how steadily the soup simmers.
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Season and serve. Taste the broth and add salt if it needs it. Lift out any small loose bones before serving, and scatter scallions over the bowls if using. Spoon the chicken and broth into warm bowls and serve promptly, with rice on the side.
Tips
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Choose the right sesame oil. Taiwanese black sesame oil has a deep, toasted aroma and is the traditional choice. It is sold in many Asian grocery stores. If it is hard to find, use toasted sesame oil; the soup will still be fragrant, but its flavor may be lighter and less distinctly Taiwanese. Do not substitute plain, untoasted sesame oil as the only oil, since it will not provide the same toasted depth.
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Slice ginger generously. The ginger is a major flavor in the broth, not just a garnish. Thin coins release their aroma while holding together during simmering. For a gentler soup, use 3 oz (85 g); for a sharper, more ginger-forward broth, use up to 5 oz (140 g). There is no need to peel clean, fresh ginger, but trim away any dry or damaged spots.
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Use a gentle simmer and check temperature. Chicken pieces differ in size, so a clock alone cannot confirm doneness. Keep the broth at a quiet simmer and use a thermometer in the thickest part of the meat. If the soup is ready before everyone sits down, turn off the heat and keep it covered briefly; avoid prolonged boiling, which can dry the meat.
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Know what the wine substitute changes. Taiwanese michiu can be difficult to find outside Taiwan. Unsalted Shaoxing wine is a practical substitute, though its aroma is more complex and less cleanly rice-like. Avoid salted cooking wine unless you reduce the added salt. For a no-alcohol version, omit the wine and use an extra 1/2 cup (120 ml) water or unsalted chicken stock; the broth will taste less rounded and wine-fragrant.
Serving Suggestions
Serve the soup hot in individual bowls, making sure each person gets both chicken and plenty of ginger-scented broth. Steamed white rice is the classic, simple accompaniment: spooning a little broth over the rice makes the meal more filling and lets the sesame and ginger flavors shine. A bowl of plain rice noodles also works if you want a noodle soup; cook the noodles separately according to their package directions, then divide them among bowls before ladling in the soup.
For a fuller table, pair the soup with a mild green vegetable such as blanched bok choy, stir-fried cabbage, or sautéed greens. Keep accompanying dishes lightly seasoned so they do not compete with the broth. The scallion garnish is optional, and the soup does not need extra chili or citrus to taste complete; offer either at the table for diners who want a sharper or spicier finish.
Variations
Add mushrooms: Soak 4 dried shiitake mushrooms in hot water until soft, about 20 to 30 minutes, then slice them and add them with the water. Strain the soaking liquid through a fine sieve and use some of it in place of an equal amount of water. This gives the broth a deeper, more earthy flavor. If using fresh shiitake, add about 4 oz (115 g), sliced, with the water; fresh mushrooms do not need soaking.
Make the broth milder: Use 3 oz (85 g) ginger and replace 1 cup (240 ml) of the water with unsalted chicken stock. This softens the ginger edge and makes the broth taste rounder, though it is less focused on the traditional ginger-and-sesame combination. Keep the black sesame oil in the recipe so the soup still has its defining aroma.
Use boneless chicken: Boneless thighs are convenient and cook faster, but bone-in pieces generally give the broth more body. If using 2 lb (900 g) boneless thighs, cut them into large pieces and begin checking their temperature after about 20 minutes of simmering. Cook to 165°F (74°C), as with bone-in chicken, and avoid leaving the smaller pieces in the pot longer than necessary.
Adjust the rice wine: Some versions are made with more rice wine, while others use a smaller amount for a gentler broth. You can increase it to 3/4 cup (180 ml), reducing the water by 1/4 cup (60 ml), if you prefer a more pronounced wine aroma. The soup may retain some alcohol after cooking, so use the no-wine option if you need to avoid alcohol entirely.
Storage and Reheating
Let leftovers cool briefly, then refrigerate them within 2 hours of cooking in shallow, covered containers. Keep the chicken in its broth so it is less likely to dry out. Refrigerated soup keeps for 3 to 4 days. If you do not expect to eat it within that time, freeze it in meal-size portions for up to 2 to 3 months for best quality. Leave a little space in each freezer container for the liquid to expand, and thaw frozen soup in the refrigerator rather than on the counter.
Reheat only the amount you plan to eat. Warm it in a covered saucepan over medium-low heat, stirring gently, until the broth is steaming and the chicken reaches 165°F (74°C); check with a food thermometer, especially when reheating a large piece. You can also microwave an individual portion in a covered, microwave-safe bowl, stirring partway through and checking the temperature in the chicken. Add a splash of water if the broth has concentrated during storage. Repeated reheating can make the chicken stringy, so avoid warming the whole batch more than once.
Frequently Asked Questions
Can I make Taiwanese sesame oil chicken soup without rice wine?
Yes. Leave it out and add the same amount of water or unsalted chicken stock. The soup will lose some of the wine’s aroma and complexity, but ginger and sesame oil still provide plenty of flavor. Do not replace it with sweet cooking wine unless you want a noticeably sweeter broth.
Is black sesame oil the same as toasted sesame oil?
They are related in flavor but are not always identical products. Taiwanese black sesame oil is made from black sesame seeds and is often used for this soup; toasted sesame oil can work as a substitute if needed. Check the label, because some sesame oils are blended or intended mainly as a finishing oil. Add it gently and do not let it smoke.
Can I make the soup ahead?
Yes. Cook it fully, cool it promptly, and refrigerate it for up to 3 to 4 days. The ginger flavor may become more pronounced as it sits. Reheat the portion you need to 165°F (74°C), and add a little water if the broth tastes too concentrated. For the freshest garnish, slice scallions just before serving.
Why is my broth oily?
Sesame oil is an important part of the soup, so a visible sheen is normal. If you prefer less oil on the surface, let the soup stand for a few minutes after cooking and spoon off some of the oil before serving. Avoid cutting the oil too drastically in the pot, since it carries much of the toasted sesame aroma.
Can I use chicken breast?
You can, but breast meat is leaner and can become dry during a long simmer. Use large pieces and start checking the thickest part after about 15 to 20 minutes of simmering; remove pieces once they reach the USDA FSIS safe minimum of 165°F (74°C). Bone-in thighs and drumsticks are more forgiving and give the broth a fuller flavor.
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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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