Taiwanese sesame oil chicken noodle soup
Ingredients: Ginger, Toasted sesame oil, Boneless, skinless chicken thighs, Dried shiitake mushrooms, Rice wine · 40 min cook time · 415kcal · ~₩15,350
Ingredients
100g Ginger, 3tbsp Toasted sesame oil, 300g Boneless, skinless chicken thighs, 30g Dried shiitake mushrooms, 1cup Rice wine, 3cups Unsalted chicken stock, 5개 Red jujube dates, 0.33head Cabbage, 10g Goji berries, 5g Salt, 150g Ultra-thin noodles (mianxian)
Instructions
1. Slice a serious amount of ginger. No need to peel it as long as you wash the root thoroughly.
2. Add all the ginger slices to a pan with 3 tbsp of toasted sesame oil. Keep the heat very low to prevent burning. Fry until the ginger slowly curls, dries, and turns lightly brown on the edge.
3. Add the chicken (boneless, skinless chicken thighs cut into bite-sized pieces) and pre-soaked, squeezed dried shiitake mushrooms to the pot. Stir everything together until the chicken changes color. Reserve the mushroom soaking liquid.
4. Add 1 cup of rice wine, 1 cup of mushroom soaking liquid, and 3 cups of unsalted chicken stock. If you don't have mushroom water, use 4 cups of chicken stock instead. If you can't take alcohol, use all chicken stock.
5. Turn the heat to high and let it boil for 5 minutes to volatilize the alcohol.
6. Add a few red jujube dates (halved and pitted). Put on the lid, switch the heat to low, and let everything simmer for 20 minutes.
7. While the soup is cooking, prepare about a third of a head of cabbage by tearing the leaves into bite-sized pieces.
8. Once the chicken soup is done, add the cabbage and cook for just a few minutes or until it is soft.
9. Finish with a little bit of goji berries and season with salt to taste.
10. Cook the ultra-thin noodles (mianxian or angel hair vermicelli) in a separate pot for about two to three minutes, depending on your preference.
11. Serve the noodles with the sesame ginger chicken soup poured over the top.
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