Taiwanese Sesame Oil Chicken Soup
Chicken Soup is the stock standard common ailment supplement that moms and grandmothers around the world have been preparing for centuries hence most cuisines have their own version, some popular ones are the American Chicken Noodle Soup, Greek Avgolemono, Jewish Matzo Ball Soup, Chinese Congee, Thai Tom Yum Gai, Vietnamese Pho Ga and Korean Samgyetang to name some. For some reason chicken essence aids in helping to fight the common cold and there are studies that are geared towards this subject to find out if it really does, I had first-hand experience on this when I was a child, during those times my mom prepares sopas when I am ill. Some of you might say it will be a placebo effect but what I do care is that it helps.
Today we will feature another chicken soup recipe and this time it is from Taiwan, the Taiwanese Sesame Oil Chicken Soup. This dish like any other chicken soups uses chicken as is main ingredients, bony parts are preferred rather than filleted as there is where the essence and flavours come from. To add more effect to its healing powers it also uses ginger that definitely helps in treating many forms of nausea reduce soreness and muscle pains and even fight infections. Another special ingredient on this soup is the black sesame oil which boosts nutrient absorption, it also nourishes the blood. Combine all those three then you have one potent comforting cold busting dish that is also delicious, a perfect dish to serve specially this cold season.
- Season chicken pieces with salt and freshly ground black pepper.
- Prepare a soup pot then add a small amount of oil, place in very high heat and wait of the pot to start smoking. Brown chicken pieces on all sides in batches, set chicken aside.
- Using the same pot lower the heat to medium then add the black sesame oil together with the ginger and garlic. Sauté for 2 minutes.
- Add the chicken back then pour in the rice wine, water and sugar. Bring it to a boil then simmer for 30 minutes covered.
- Season with fish sauce then serve garnished with spring onions.