Ingredients
Equipment
Method
Step-by-Step Instructions
- Rinse the chicken legs under cold running water and pat them dry with paper towels.
- In a thick-bottomed pot, heat the black sesame oil over medium-high heat until it shimmers slightly—about 2 minutes.
- Add thick slices of fresh ginger to the pot, letting them sizzle for around 2 minutes.
- Increase the heat to high and brown the chicken legs skin-side down for 4–5 minutes.
- Lower the heat back to medium, pour in Taiwanese rice wine, and add rock sugar and water to cover the chicken.
- Cover the pot and let the soup simmer gently for about 30 minutes.
- After 30 minutes, check if the chicken legs are tender; simmer for additional 5-minute increments if needed.
- Season the soup with salt to taste and garnish with julienned scallions before serving.
Nutrition
Notes
For best results, use fresh ingredients and high-quality black sesame oil to enhance the soup's authentic flavor.
