Ma You Ji — Rice Wine Braised Sesame Oil Chicken

⏱ 45 min · Serves 4

A Taiwanese classic that fills the kitchen with toasted sesame and warm rice wine. Chicken thighs are browned in black sesame oil with a small mountain of ginger, then simmered in rice wine until the sauce turns glossy and deeply savoury. Comfort in a single pan, best eaten with plenty of steamed rice.

Per serving: 540 kcal · 38.0g protein · 8.0g carbs · 37.0g fat

Ingredients

• 800g bone-in chicken thighs, chopped into large pieces (or 700g boneless thighs, halved)
• 4 tbsp toasted black sesame oil
• 60g fresh ginger, peeled and thinly sliced (about 20 slices)
• 6 spring onions, cut into 4cm lengths, white and green parts separated
• 300ml Shaoxing rice wine (or Taiwanese michiu)
• 150ml water or light chicken stock
• 1 tbsp soy sauce
• 1 tsp caster sugar
• 1/2 tsp fine sea salt, plus more to taste
• 6 dried shiitake mushrooms, soaked in hot water 20 min and halved (optional)
• 1 tsp toasted white sesame oil, to finish
• Steamed jasmine rice, to serve

Method

1. Pat the chicken very dry and season lightly with the salt.
2. Heat the black sesame oil in a wok or heavy casserole over medium-low heat — keep it gentle, as black sesame oil turns bitter if scorched. Add the ginger slices and fry slowly for 3–4 minutes until the edges curl and smell fragrant.
3. Add the spring onion whites and cook 1 minute, then push the ginger to one side and add the chicken skin-side down. Brown for 5–6 minutes, turning once, until lightly golden all over.
4. Pour in the rice wine and let it bubble hard for 2 minutes to cook off the raw alcohol edge.
5. Add the water or stock, soy sauce, sugar and the shiitake if using. Bring to a simmer, cover and cook for 20 minutes over low heat, stirring once or twice.
6. Uncover, raise the heat and simmer 5–8 minutes more until the sauce reduces to a light, glossy coating. Taste and adjust with salt or a splash more soy.
7. Stir through the spring onion greens, drizzle with the white sesame oil and serve straight away with steamed rice.