Traditional Sesame Oil Chicken Noodle Soup
A warming, aromatic bowl of tender chicken and shiitake mushrooms simmered in ginger-infused sesame oil broth, perfect for restorative, soul-satisfying comfort.
Sesame oil chicken is a classic, deeply nourishing dish celebrated for its fragrant base and restorative qualities. By gently frying ginger in high-quality sesame oil, we create an aromatic foundation that permeates the chicken and shiitake mushrooms as they simmer. It is a humble yet elegant bowl, balancing the earthy umami of mushrooms with the warmth of ginger and red dates.
Ingredients
- 500 g chicken pieces
- 50 g dried shiitake mushrooms
- 30 g fresh ginger
- 3 tbsp sesame oil
- 6–8 red dates
- 200 g wheat noodles
- 1 tsp salt
- to taste chopped green onions
Instructions
- 1Soak the shiitake mushrooms
Place the dried shiitake mushrooms into a bowl and pour in enough water to cover them completely. Allow the mushrooms to soak until they are soft and fully rehydrated, which helps develop their deep, umami flavor for the soup.
Tip: Keep the soaking liquid after the mushrooms are ready; it adds a significant depth of flavor to the chicken soup. - 2Slice the ginger
Take fresh ginger root and carefully slice it into thin, uniform pieces on a clean cutting board. Thin slices will fry more evenly and infuse the sesame oil with a sharper, more fragrant ginger essence.
Tip: For easier slicing, you can peel the ginger first using the edge of a spoon. - 3Fry the ginger in sesame oil
Pour sesame oil into a clay pot and heat it over low heat. Add the ginger slices and fry them gently until they become curled, fragrant, and golden brown, then remove them from the pot and set aside.
Tip: Keep the heat low to avoid burning the sesame oil, which can become bitter if overheated. - 4Sear the chicken
Add the chicken pieces into the same clay pot used for the ginger. Sear the chicken over medium heat, turning occasionally, until the surface of the meat is golden brown and aromatic.
Tip: Pat the chicken dry with a paper towel before adding it to the pot to ensure a better sear. - 5Combine ingredients and simmer
Add the previously fried ginger, the rehydrated shiitake mushrooms along with their soaking liquid, and a handful of red dates into the pot with the seared chicken. Cover the pot and simmer the mixture for 30 minutes to allow the flavors to meld.
Tip: Ensure the liquid covers the ingredients; if not, add a little extra water to maintain a good broth-to-ingredient ratio. - 6Prepare the soup for noodles
Carefully transfer the simmered chicken soup to a second pot and bring it to a boil. At this stage, you can add a portion of noodles and a spoonful of salt to season the broth and cook the noodles.
Tip: Taste the broth before adding the full spoonful of salt to adjust to your personal preference. - 7Add noodles and season
Add a portion of noodles into the pot containing the simmering chicken soup. Add a spoonful of salt to season the dish, ensuring the flavors are well-incorporated.
Tip: Taste the soup before adding salt, as the shiitake soaking liquid already adds a savory, salty base.
