Taiwanese Black Sesame Oil Soup and the Follies of starting a new blog
So where to begin... Life as we all know it, has some major highs and lows... and I'm not saying this is the lowest I've ever been but here we are and were making it work cause it's what we do. Even on some of the toughest days we still get up and do the daily necessities. But it’s been a bit tough so I have not been home to be consistent with blog posts yet. I’m not going into detail too too much about my personal life on here so let’s get to the recipe post.
Taiwanese Black Sesame Oil Chicken Soup:
1 Whole Chicken or 3-5 lbs of chicken *see note
1 Bottle Sake (750ml) *see paragraph
1 Cup Black sesame oil *see note
1 Cup Ginger sliced 1/2cm thick (1/8"in)
1 tsp MSG *Optional
2 cubes Rock Sugar (about a tsp)
1 tsp Salt (you can add more later)
1/2 tsp White Pepper 4 Cups Water
Optionals:
Goji Berries
Dates
One cup of fresh squeezed ginger juice
Thats literaly it... this recipe is probably one of the shortest recipes ever, but its a timeless classic Taiwanese recipe that has gotten me through so many colds, flus, sickness, heart breaks, and... probably silenced me as a child when I was growing up if we're gonna be honest. Its ok because most of the alcohol has been cooked out leaving the broth slightly sweet, and aromatic of ricewine. Black sesame oil chicken soup is often paired with somen noodles or a crispy somen noodle counterpart cooked in Camellia oil.
Ricewine: the choice of rice wine is up to you with one exception. DO NOT USE COOKING RICE WINE AS IT CONTAINS SALT!!! This is the only major thing to keep in mind. As where I am in the states doesn't carry the ricewine I normally buy in Taiwan, I opt for sake (any decent quality Junmai works, Shochikubai is my go to for most cooking). If you are fortunate enough to live in a place that has access to ricewine that doesnt have salt added use that.
Notes:
1. The type of chicken you use is up to you, however this soup will taste better using chicken on the bone, a whole chicken, or if you debone the chicken yourself, remove the bones before serving. Its a type of bone broth and for the richness and extra flavor, add in the bones.
2. It must be BLACK sesame oil for this recipe as regular sesame oil will become very bitter if you cook it for so long at such high heat.
3. MSG is optional but its not going to kill someone, and to anyone reading this who is "allergic" to msg, if you eat Tomatos, Beef, or most any food... there is msg in that, also your body makes msg sooo... I'll leave it there.
Steps:
1. In a LARGE wok or soup pot, stock pot, a dutch oven will also work, heat black sesame oil until its hot add the ginger and drop the heat so the ginger is slightly simmering in the oil until its completely golden brown on all sides and slightly dehydrated. You want them to look a bit shriveled.
2. Once the ginger is shriveled and browned, remove and set asside, and saute the chicken until browned on all sides as well.
3. When the chicken is browned, add in the sake, salt, rock sugar, cooked ginger, white pepper, and water. Bring to a boil and then drop it to a simmer and let it cook for 45 minutes to an hour, uncovered or slightly covered.
4. Serve with cooked somen, or in a bowl on the side with some rice.
This is such an easy, simple, and hearty recipe that's great for all times of the year but especially the cold months. Its a wonderful recipe that might not heal everything but definitely heals alot so I hope you enjoy it.
~H
Taiwanese Black Sesame Oil Chicken Soup:
1 Whole Chicken or 3-5 lbs of chicken *see note
1 Bottle Sake (750ml) *see paragraph
1 Cup Black sesame oil *see note
1 Cup Ginger sliced 1/2cm thick (1/8"in)
1 tsp MSG *Optional
2 cubes Rock Sugar (about a tsp)
1 tsp Salt (you can add more later)
1/2 tsp White Pepper 4 Cups Water
Optionals:
Goji Berries
Dates
One cup of fresh squeezed ginger juice
Thats literaly it... this recipe is probably one of the shortest recipes ever, but its a timeless classic Taiwanese recipe that has gotten me through so many colds, flus, sickness, heart breaks, and... probably silenced me as a child when I was growing up if we're gonna be honest. Its ok because most of the alcohol has been cooked out leaving the broth slightly sweet, and aromatic of ricewine. Black sesame oil chicken soup is often paired with somen noodles or a crispy somen noodle counterpart cooked in Camellia oil.
Ricewine: the choice of rice wine is up to you with one exception. DO NOT USE COOKING RICE WINE AS IT CONTAINS SALT!!! This is the only major thing to keep in mind. As where I am in the states doesn't carry the ricewine I normally buy in Taiwan, I opt for sake (any decent quality Junmai works, Shochikubai is my go to for most cooking). If you are fortunate enough to live in a place that has access to ricewine that doesnt have salt added use that.
Notes:
1. The type of chicken you use is up to you, however this soup will taste better using chicken on the bone, a whole chicken, or if you debone the chicken yourself, remove the bones before serving. Its a type of bone broth and for the richness and extra flavor, add in the bones.
2. It must be BLACK sesame oil for this recipe as regular sesame oil will become very bitter if you cook it for so long at such high heat.
3. MSG is optional but its not going to kill someone, and to anyone reading this who is "allergic" to msg, if you eat Tomatos, Beef, or most any food... there is msg in that, also your body makes msg sooo... I'll leave it there.
Steps:
1. In a LARGE wok or soup pot, stock pot, a dutch oven will also work, heat black sesame oil until its hot add the ginger and drop the heat so the ginger is slightly simmering in the oil until its completely golden brown on all sides and slightly dehydrated. You want them to look a bit shriveled.
2. Once the ginger is shriveled and browned, remove and set asside, and saute the chicken until browned on all sides as well.
3. When the chicken is browned, add in the sake, salt, rock sugar, cooked ginger, white pepper, and water. Bring to a boil and then drop it to a simmer and let it cook for 45 minutes to an hour, uncovered or slightly covered.
4. Serve with cooked somen, or in a bowl on the side with some rice.
This is such an easy, simple, and hearty recipe that's great for all times of the year but especially the cold months. Its a wonderful recipe that might not heal everything but definitely heals alot so I hope you enjoy it.
~H
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