Taiwanese Sesame Oil Chicken Noodle Soup (麻油雞湯麵)

Taiwanese sesame oil chicken noodle soup is a traditional dish known for helping postpartum recovery in Taiwan. It’s also a popular dish to eat on cold winter days as the aroma from ginger and sesame oil in addition to the warm soup with rice cooking wine helps to soothe your soul and warm your body.

Taiwanese Sesame Oil Chicken Noodle Soup (麻油雞湯麵)

Course

Main Course
Prep time

20 Mins
cook time

1 Hour
servings

3
Author

@cookinginchinglish

Ingredients

1½ lb chicken drumsticks (~6 drumsticks)
¾ tsp salt
2 tbsp sesame oil, plus more for drizzling
10-12 thinly sliced pieces ginger
1 cup rice cooking wine (mijiu)
4 cups low sodium chicken broth or water (add more if you prefer more soup)
4-5 dried shiitake mushroom, pre-soaked
1 pkg Lotus Foods Organic Traditional Pho Rice Noodles
small handful goji berries
scallions, thinly sliced

product used in the recipe

Organic Traditional Pho Rice Noodles

1

Toss chicken with ½ tsp salt and let sit for 15 mins. You can also do this a few hours ahead or the night before.
2

Heat oil in a Dutch oven over a medium-low heat, add ginger and cook, flipping regularly, until edges become curly (~7-8 mins).
3

Increase heat to medium, add chicken, stir, and cook until the surface turns white. Add rice cooking wine and boil for 2 mins.
4

Add broth (or water) and mushrooms, bring to a boil then turn down to low and simmer gently for 40 mins.
5

Meanwhile, cook noodles according to directions on package.
6

When soup is done cooking, skim off scum, and add goji berries. Add more salt to taste.
7

Assemble noodles and soup, top with scallions, and drizzle with sesame oil.