Taiwanese Sesame Oil Chicken Soup

Method

1. 01

   Put the chicken thighs (or just some of them if all can't fit) skin-side down on a cold stainless steel pan and turn on the heat. Let the fat render as the pan heats up. That rendered fat is enough to fry the ginger.

2. 02

   Then, add the black sesame oil and ginger slices, and fry until the ginger is fragrant. Add a bit more oil if you notice it's too dry.

3. 03

   Then add the remainder of the chicken to brown them

4. 04

   Add the rice wine, rock sugar, and chicken stock. Bring up, then drop to a gentle simmer (bubbling, not a rolling boil).

5. 05

   Cover and simmer for 3 hours, until the chicken is falling-tender. Top up with stock if it reduces too far.

6. 06

   Take out all the meat and store separately, this is important because the chicken will start "shredding" as you stir the soup.

7. 07

   Season with salt and white pepper and garnish with julienned scallions.

8. 08

   Then serve with the noodles