Ma You Ji Sesame Oil Chicken
Savor the rich, nostalgic flavors of Ma You Ji Sesame Oil Chicken, a classic Taiwanese comfort dish that's simple yet deeply satisfying. Featuring tender chicken drumsticks or thighs simmered in a fragrant blend of toasted sesame oil, ginger, and Shaoxing rice wine, this recipe boasts a perfect harmony of savory, sweet, and aromatic notes. A combination of dark and light soy sauce lends depth and richness, while a touch of rock sugar balances the flavors beautifully. Braised to perfection, each piece of chicken is infused with bold, irresistible flavor, making it the ultimate crowd-pleaser. Ready in just 45 minutes, this one-pot dish is perfect for weeknight dinners or special occasions, especially when paired with steamed white rice to soak up the luscious sauce. Whether you're a fan of Taiwanese cuisine or looking to try something new, Ma You Ji Sesame Oil Chicken is a must-have addition to your recipe repertoire.
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Recipe Information
Ingredients
- 600 g Chicken drumsticks or thighs
- 3 tbsp Sesame oil
- 40 g Ginger
- 2 tbsp Dark soy sauce
- 2 tbsp Light soy sauce
- 100 ml Rice wine (Shaoxing wine or Taiwanese cooking wine)
- 200 ml Water
- 10 g Rock sugar or brown sugar
- 0.5 tsp Salt
- 2 stalks Spring onions
Instructions
Prepare the ingredients: Peel and slice the ginger into thin matchsticks. Chop the spring onions into 5 cm (2 inch) lengths. Rinse and pat dry the chicken pieces.
Heat a large wok or deep skillet over medium heat. Add the sesame oil and allow it to warm up for 30 seconds.
Add the ginger to the wok and stir-fry until fragrant, about 1-2 minutes. Be careful not to burn the ginger.
Increase the heat to medium-high and add the chicken pieces to the wok. Stir-fry for 5-7 minutes, until the chicken is lightly browned and partially cooked through.
Pour in the rice wine and allow it to simmer for 1-2 minutes. This step helps remove any gaminess from the chicken and infuses it with a rich aroma.
Add the dark soy sauce, light soy sauce, water, and sugar. Stir well to coat the chicken evenly with the mixture.
Bring the sauce to a gentle simmer, then reduce the heat to low. Cover the wok with a lid and let the chicken braise for 20-25 minutes, stirring occasionally to prevent sticking.
After 20 minutes, remove the lid and taste the sauce. Adjust seasoning with salt if needed. If the sauce is too thin, you can simmer it uncovered for an additional 5 minutes to reduce and thicken.
Once the chicken is tender and the flavors are well combined, serve hot. Garnish with chopped spring onions for a fresh touch and serve with steamed white rice.
Nutrition Facts
Calories |
1621 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.7 g | 125% | |
| Saturated Fat | 21.0 g | 105% | |
| Polyunsaturated Fat | 17.5 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 5650 mg | 246% | |
| Total Carbohydrate | 33.8 g | 12% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 14.6 g | ||
| Protein | 138.9 g | 278% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 118 mg | 9% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1787 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
