Taiwanese Sesame Oil Chicken Soup | Warming Autumn Recipe

Clean the chicken thigh fillets and cut them into bite-sized pieces. Peel the fresh ginger and slice it into thin rounds, about 2 mm thick. Flatten the garlic cloves with the flat of a knife blade. Remove the stems from the shiitake mushrooms and cut the caps into thick slices. Cut the spring onions into 3-4 cm pieces, setting the green tops aside for serving.

In a deep pot, heat the sesame oil over medium-low heat. Add the thinly sliced ginger and garlic, then fry gently for 3-4 minutes until the edges of the ginger are lightly browned and the sesame oil takes on an intense ginger aroma. Be careful not to let the sesame oil burn.

Turn the heat up to medium and add the chicken thigh pieces to the pot. Sauté the meat for 4-5 minutes until all sides turn white and are lightly browned.