Ma You Ji Tang (Sesame Oil Chicken Soup)
The Quirky Foodster Team
Ingredients
- Chicken, cut into pieces, bone-in — 1.2 kg (2.6 lb)
- Sesame oil (toasted) — 60 ml (¼ cup)
- Fresh ginger, sliced thinly — 40 g (¼ cup)
- Shaoxing wine or rice wine — 250 ml (1 cup)
- Water — 750 ml (3 cups)
- Goji berries (optional) — 15 g (2 tbsp)
- Salt, — to taste
Method
- Heat sesame oil in a large pot over medium heat. Add the sliced ginger and fry, stirring frequently, for 5–6 minutes until fragrant and the edges begin to curl and lightly brown.
- Add the chicken pieces and stir-fry for 6–8 minutes until lightly browned on all sides and well coated in the ginger-infused oil.
- Pour in the Shaoxing wine and let it bubble for 1–2 minutes to cook off some of the raw alcohol aroma.
- Add water and bring to a boil, then reduce heat and simmer, partially covered, for 30–35 minutes until the chicken is tender and cooked through (internal temperature at least 74°C/165°F).
- Add goji berries if using during the last 5 minutes of cooking.
- Season with salt to taste, keeping in mind the dish is traditionally only lightly salted to let the sesame oil and wine flavours shine.
- Ladle into bowls and serve hot, ideally on a cold day.
Introduction: Ma you ji tang, chicken simmered in a fragrant broth of toasted sesame oil, ginger, and rice wine, is a warming, restorative soup especially popular in Taiwan during colder months and traditionally served to new mothers for postpartum recovery.
Cultural Background: Ma you ji tang, chicken simmered in a fragrant broth of toasted sesame oil, ginger, and rice wine, is a warming, restorative soup especially popular in Taiwan during colder months and traditionally served to new mothers for postpartum recovery. Its deeply nourishing reputation makes it a comforting staple across generations.
Tips: Frying the ginger slowly until fragrant and lightly browned, rather than rushing this step, is key to developing the deep, warming flavour base of this soup.
Variations: A splash of black vinegar or extra rice wine near the end of cooking is a variation enjoyed by some, adding a touch of tang to balance the richness.
Storage: Refrigerate in an airtight container for up to 3 days; freezes well for up to 2 months.
Reheating: Reheat gently on the stovetop over low heat until warmed through.
FAQs:
Q: Is this soup alcoholic?
A: It contains a significant amount of rice wine, which cooks down somewhat during simmering, though some alcohol content may remain; a reduced-wine version can be made for those who prefer to avoid alcohol.
Q: Why is this soup given to new mothers?
A: It’s traditionally believed in Taiwanese culture to be warming and restorative, aiding recovery and circulation after childbirth.
Q: Is ma you ji tang naturally gluten-free?
A: Yes, as written it contains no gluten ingredients, assuming a gluten-free rice wine is used.
- Chicken, cut into pieces, bone-in — 1.2 kg (2.6 lb)
- Sesame oil (toasted) — 60 ml (¼ cup)
- Fresh ginger, sliced thinly — 40 g (¼ cup)
- Shaoxing wine or rice wine — 250 ml (1 cup)
- Water — 750 ml (3 cups)
- Goji berries (optional) — 15 g (2 tbsp)
- Salt, — to taste
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