Sesame Oil Chicken Recipe (Ma You Ji 麻油雞)

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Sesame Oil Chicken is a super flavorful traditional Taiwanese dish made by cooking chicken with sesame oil, sliced ginger and rice wine. Not to be confused with the popular Sesame Chicken dish served in Chinese Restaurants in America, this dish is savory and not sweet. This recipe is easy and delicious!

By the way, I speak both English and Chinese – and the linguistics of things always interests me so I thought I’d share this. The Chinese name of this Sesame Oil Chicken dish is Ma You Ji (麻油雞):

  • 麻油 = Ma You = Sesame Oil
  • 雞 = Ji = Chicken

So this is a direct translation of it’s Chinese and Taiwanese name!

How to Serve Sesame Oil Chicken

There are two ways we usually serve Sesame Oil Chicken. The first way is to just serve it as an entree with rice. When it is served in this fashion, we add a few veggie side dishes to go with it – such as Bok Choy, Napa Cabbage, or Taiwanese Cabbage.

The other way is to make Sesame Oil Chicken Noodle Soup aka 麻油雞麵線! The broth is super tasty in this dish, which makes a very delicious noodle soup. Traditionally, Sesame Oil Chicken Noodle Soup uses Flour Vermicelli which is a thin noodle.

If you’re going with the noodles, just make sure to cook the noodles as the packaging says, and then drain. Then add it to a bowl with the sesame oil chicken, mushrooms, and soup. I usually also add a poached egg in there!

Sesame Oil Chicken Recipe (Ma You Ji)
Sesame Oil Chicken Noodle Soup with Egg

Ingredients

  • 1/4 cup black / dark sesame oil – this is different than light / pure sesame oil.
  • 1 inch ginger, sliced thinly
  • 1 cup of dried shiitake mushrooms – technically this is optional, but I find it SO much flavorful if you add this! You can find this in your local Asian supermarket or on amazon.
  • 2 lbs chicken drumsticks (about 8 drumsticks) – if you’re not a chicken drumsticks fan, feel free to use any other type of chicken. I’ve seen this made with chicken thighs and a whole chicken even before.
  • 3 cups michiu (Rice cooking wine)
  • Water
  • Salt, as desired

Instructions

First we want to soak our dried shiitake mushrooms in some water. In a small bowl, add mushrooms and fill with water. Let it soak for 20 minutes. Do not discard the mushroom juice water!

In a big skillet or pan, heat up sesame oil on low heat. Once the sesame is warm, add sliced ginger.

Fry the ginger until aromatic, the sides may start curling up a little. Takes about just a minute.

Turn heat to medium high and add chicken . Let it cook stirring occasionally to make sure even cooking for about 5 minutes.

Add michiu rice wine to the pan, and continue to stir the chicken occasionally until browned, about another 2-3 minutes.

This part is kind of optional, but I usually transfer everything to a pot at this point. However, you can also keep it in the same pan. The reason I move to a pot is because the soup quantity is perfect when I do that.

After transferring to a pot, add enough water to cover all the chicken. Cook on high heat to bring to a boil.

Add shiitake mushrooms and the shiitake mushrooms juice in to the pot.

Then, lower the heat and let it simmer for about 15 minutes or until chicken is cooked thoroughly.

Add salt as desired, and then remove from heat and serve!

Sesame Oil Chicken Recipe (Ma You Ji)
Sesame Oil Chicken Recipe (Ma You Ji)

I think the delicious sesame oil chicken flavor got Simba hungry! LOL

Sesame Oil Chicken Recipe (Ma You Ji)
Sesame Oil Chicken Recipe (Ma You Ji)

Sesame Oil Chicken Recipe (Ma You Ji)

Ingredients

  • 1/4 cup dark sesame oil
  • 1 cup of dried shiitake mushrooms
  • 2 lbs chicken drumsticks (about 8 drumsticks)
  • 3 cups michiu (Rice cooking wine)
  • Water
  • Salt, as desired

Instructions

  1. First we want to soak our dried shiitake mushrooms in some water. In a small bowl, add mushrooms and fill with water. Let it soak for 20 minutes. Do not discard the mushroom juice water!
  2. In a big skillet or pan, heat up sesame oil on low heat. Once the sesame is warm, add sliced ginger.
  3. Fry the ginger until aromatic, the sides may start curling up a little. Takes about just a minute.
  4. Turn heat to medium high and add chicken . Let it cook stirring occasionally to make sure even cooking for about 5 minutes.
  5. Add michiu rice wine to the pan, and continue to stir the chicken occasionally until browned, about another 2-3 minutes.
  6. This part is kind of optional, but I usually transfer everything to a pot at this point. However, you can also keep it in the same pan. The reason I move to a pot is because the soup quantity is perfect when I do that.
  7. After transferring to a pot, add enough water to cover all the chicken. Cook on high heat to bring to a boil.
  8. Add shiitake mushrooms and the shiitake mushrooms juice in to the pot.
  9. Then, lower the heat and let it simmer for about 15 minutes or until chicken is cooked thoroughly.
  10. Add salt as desired, and then remove from heat and serve!
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 706Total Fat: 35gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 288mgSodium: 377mgCarbohydrates: 43gFiber: 7gSugar: 1gProtein: 60g

The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands for more precise nutrition information.

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2 comments

    1. Yup! Traditionally, some people put even MORE! But I find 3 cups is enough – it’s supposed to be very liquidy / soupy, so you can also eat it with noodles too.

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