Taiwanese Sesame Oil Chicken Soup | Ma You Ji
(0)
40 min
Under an hour
Kifli Kukták
A tajvani konyha ikonikus melengető klasszikusa, a Ma You Ji tökéletes választás a hűvös őszi napokra. A pirított szezámolajban aranyszínűre pirított friss gyömbér és a szaftos csirkecombfilé lassan gyöngyöző, gazdag alaplében egyesül, amelyet a shiitake gomba mély umami íze tesz teljessé. Egy tál forró kényeztetés a léleknek, amely percek alatt elrepít Tajvan hangulatos éjszakai piacaira.
Preparation method
Preparation
Pat the chicken thigh fillets dry with paper towels, then cut them into bite-sized pieces. Wash the fresh ginger thoroughly and, leaving the skin on, slice it thinly into 2-3 mm slices. Flatten the garlic cloves using the flat side of a knife blade. Wipe clean and slice the shiitake mushrooms, and slice the spring onions, separating the white and green parts.
Preparing the sesame oil base and the soup
Heat the sesame oil in a deep pot over medium heat. Add the thinly sliced ginger and sauté slowly for 3-4 minutes until the edges are lightly browned and it releases an intense, aromatic fragrance. Make sure the sesame oil does not overheat so that it retains its full aroma.
Add the crushed garlic cloves and the white rings of the spring onions, then stir for another 1 minute. Add the chicken thigh pieces to the pot and fry for 4-5 minutes until the meat turns opaque on all sides and absorbs the aromatic sesame oil.
Chef's tip
According to Taiwanese tradition, the ginger does not need to be peeled, as the essential oils in the skin give the soup its special warming quality.
If you want to make the soup even more substantial, you can serve it with a bowl of steamed jasmine rice or cook thin Asian noodles into it at the end.
Ingredients
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Kifli Kukták
