Taiwanese Sesame Oil Chicken Noodle Soup

Ingredients

• 1 lb boneless chicken thigh, cut into bite-size pieces
• 10 oz thin wheat noodles
• 1/3 cup toasted sesame oil
• 3 inches fresh ginger, thinly sliced
• 1/2 cup rice wine or Shaoxing wine
• 4 cups chicken broth
• 6 dried shiitake mushrooms, soaked
• 2 tbsp soy sauce
• 4 scallions, cut into lengths
• 2 cups leafy greens
• 1 tsp sugar
• Salt and white pepper

Steps

1. Heat the sesame oil in a heavy pot over low heat and add the sliced ginger.
2. Fry the ginger gently for 6 to 8 minutes, until the slices curl at the edges and turn golden. Keep the heat low; toasted sesame oil has a low smoke point and turns acrid if it is pushed hard.
3. Raise the heat to medium, add the chicken, and brown it in the fragrant oil for 6 to 8 minutes, turning, until coloured on all sides.
4. Pour in the rice wine and let it bubble hard for 2 minutes, scraping the base of the pot, to cook off the raw alcohol while keeping its aroma.
5. Add the broth, the soaked shiitake with their strained soaking liquid, the soy sauce, and the sugar.
6. Simmer for 20 minutes, until the chicken is tender and reaches 165F (74C) and the broth has taken on a deep sesame fragrance.
7. Season with salt and plenty of white pepper, then add the greens for the last 2 minutes.
8. Cook the noodles separately, divide them between bowls, and ladle the hot broth and chicken over with the scallions.

Allergen note: Contains gluten, soy, and sesame.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.