If you're craving something warming, gingery, and comfort-bowl worthy, this Taiwanese Sesame Oil Chicken (Ma You Ji, 麻油雞) is the perfect dish. In Taiwan, this dish isn't always served as a soup - some families make it as a rich, warming chicken dish with very little liquid, while others prepare it in a more stew-like or soup-forward style depending on the season and occasion.
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This version leans into the cozier, broth-forward side. The chicken simmers with black sesame oil, ginger, dried mushrooms, and rice wine until the liquid becomes rich, aromatic, and deeply comforting. You can enjoy it as a hearty stew with rice, or add a bit more liquid to turn it into a warming soup - or even a noodle soup.
About This Dish
Taiwanese Sesame Oil Chicken is one of those dishes that feels comforting from the very first bite. It's rich, gingery, aromatic, and has that unmistakable nutty warmth from black sesame oil. This recipe is a stew-style take, simmered gently with rice wine, ginger, chicken, and optional dried mushrooms until the broth becomes deeply flavorful and cozy.
Since I speak both English and Chinese, the linguistics of food names always catches my attention. The Chinese name 麻油雞 is pronounced Ma You Ji, and it's a direct translation:
- 麻油 (ma you) = sesame oil
- 雞 (ji) = chicken
A simple name, but one that tells you exactly what the star flavors are.
Like many classic Taiwanese dishes, the ingredients here are chosen not just for taste, but also for their traditional roles in cooking. Black sesame oil and ginger are considered "warming," which is why this dish often shows up during colder months or postpartum meals. Some families think of it as a gently strengthening or restorative dish - comforting, nourishing, and deeply familiar.
Of course, you don't need to know anything about traditional food culture to enjoy this dish. But understanding the background adds another layer of meaning to something that's already cozy, comforting, and very Taiwanese.
While sesame oil and ginger have been used in Chinese cooking for centuries, this particular combination - black sesame oil, plenty of ginger, and Taiwanese rice wine - is widely considered a classic Taiwanese preparation. It's especially popular in winter and during postpartum recovery, when warming, nourishing foods are most appreciated.
About the Ingredients
Here's some information about the ingredients you need:
Black/Dark Sesame Oil (黑麻油)
This is the foundation of Sesame Oil Chicken 麻油雞. Unlike light or pure sesame oil, black sesame oil is toasted longer, giving it a deeper aroma and warming quality.
In traditional Chinese cooking, it's considered "warming" to the body, which is why this dish is popular in colder months or for postpartum recovery. From a flavor standpoint, it gives the stew its signature nutty, rich taste.
Ginger
Ginger is used in Chinese cuisine often to flavor the dish but also because in Chinese medicine it is used to treat fatigue, lack of energy and is good against 'the cold'. This is why it is used in sesame oil chicken too!
In Western medicine, ginger is known to contain lots of antioxidants and may help your body fight off high blood pressure, heart disease, and diseases of the lungs, plus promote healthy aging.
So overall - everyone agrees. Ginger is awesome.
Dried Shiitake Mushrooms (Optional)
This was something my mom always added, and now I almost never skip it. Shiitake mushrooms add natural umami and deepen the broth. If you include them, use the soaking liquid too for extra flavor.
Culturally, mushrooms are often seen as nourishing, grounding ingredients that bring "earthiness" and depth to soups and stews.
If you skip them, the dish will still turn out delicious - just a little lighter.
If you can't find any in your local grocery store, shiitake mushrooms are actually also sold on amazon!
Chicken Drumsticks
Drumsticks give the stew a richer, fuller broth thanks to the bones and connective tissue. You can use chicken thighs, bone-in pieces, or even a whole chopped chicken. In many Taiwanese households, bone-in chicken is preferred because it enhances the broth's body and nourishment.
Rice Cooking Wine (米酒 / Michiu)
Michiu is also known as Rice cooking wine. It contains about 20% alcohol, and is very popular in Taiwanese cooking.
Michiu is a signature ingredient in sesame oil chicken. It brings aroma, warmth, and depth. In Traditional Chinese Medicine (TCM) terms, it's also considered warming, helping the body circulate heat more efficiently. It's one of the reasons this dish shows up in winter or for postpartum recovery meals.
If you can't find michiu at your local Asian supermarket, you can sub with shaoxing, or you can also find michiu on amazon.
Note: Traditionally, sesame oil chicken uses a generous amount of rice wine as the cooking liquid-not just as seasoning. The alcohol cooks off during simmering, leaving behind aroma and warmth. If you prefer a milder flavor, you can reduce the rice wine to 1½-2 cups and add more water.
Red Dates & Goji Berries (Optional)
These add a subtle sweetness and additional nutrients. Culturally, red dates are used to "tonify" and support energy, while goji berries are said to nourish and balance. They're optional, but very common in Taiwanese home cooking, especially when the dish is meant to be more nourishing.
If you can't find any, you could just skip this ingredient, or you can also find red dates on amazon!
How to Serve Sesame Oil Chicken
There are a few common ways to enjoy sesame oil chicken, depending on how soup-forward you make it.
As a stew-style main dish:
Serve the chicken with a small amount of broth alongside steamed rice, plus simple vegetable sides like bok choy, napa cabbage, or Taiwanese cabbage.
As a soup or noodle soup:
Add a bit more water or broth to loosen the liquid, then serve it as a warming soup. You can also turn it into Sesame Oil Chicken Noodle Soup (麻油雞麵線) by adding thin wheat vermicelli and extra broth.
How to Cook Sesame Oil Chicken Soup(Step by Step)
First, gather your ingredients:
- ¼ 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) - Using 3 cups of rice wine is traditional for 麻油雞. The alcohol cooks off as it simmers. For a milder taste, reduce to 1½-2 cups and add water as needed.
- Water
- Salt, as desired
- Red dates and goji berries, optional
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. If you wanted to add red dates and/or goji berries, this is also the time to add it. 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!
I think the delicious sesame oil chicken flavor got Simba hungry! LOL
Sesame Oil Chicken Noodle Soup (Optional Variation)
As mentioned you can make this in to a noodle soup, if you are planning to do this, just cook noodles as directed. Traditionally, thin noodles are used. Then you add the broth and chicken of the sesame oil chicken to make the Sesame Oil Chicken Noodle Soup.
Storage & Reheat
Fridge:
Store leftover sesame oil chicken soup in an airtight container in the refrigerator for up to 3-4 days.
Freezer:
You can freeze it for up to 2 months. For best results, freeze without noodles (if making the noodle version). Thaw overnight in the fridge before reheating.
Reheat:
- Stovetop (best): Reheat gently over medium-low heat until hot. Add a splash of water if needed to loosen the broth.
- Microwave: Heat in 1-minute intervals, stirring in between, until warmed through.
Tip:
The flavor often deepens after a day as the ginger and sesame oil continue to infuse the broth.
FAQ
Is 3 cups of rice wine too much?
No - this amount is traditional for Taiwanese Sesame Oil Chicken (麻油雞). Rice wine is used as part of the cooking liquid, not just as seasoning. The alcohol cooks off as the soup simmers, leaving behind aroma and warmth.
If you prefer a milder flavor, you can reduce the rice wine to 1½-2 cups and add more water.
Can I make this less "wine-forward"?
Yes. Let the soup simmer uncovered a little longer so more alcohol cooks off, or reduce the rice wine slightly and replace it with water or broth.
What cut of chicken works best?
Bone-in, dark meat (drumsticks or thighs) works best for flavor and a richer broth. You can also use a chopped whole chicken.
Can I make this into a noodle soup?
Absolutely! Cook thin wheat vermicelli (麵線) separately, then ladle the hot soup and chicken over the noodles. A poached egg is a popular addition.
Do I have to use dried shiitake mushrooms?
They're optional, but highly recommended. Dried shiitake mushrooms add depth and umami to the broth. If using them, include the soaking liquid for extra flavor.
Smells so good - my puppy Simba wanted some! LOL
More Delicious Taiwanese Recipes
If you enjoy comforting, home-style Taiwanese dishes like this one, here are a few more favorites to try:
Taiwanese Pickled Chili Chicken Soup
A cozy, flavorful soup made with bone-in chicken and Taiwanese pickled green chilies. It's gently spicy, savory, and incredibly comforting - perfect when you want something warming without being heavy.
Taiwanese Meatball Soup with Daikon Radish (貢丸蘿蔔湯)
A clear, lightly seasoned soup featuring bouncy Taiwanese pork meatballs and tender daikon radish. It's simple, comforting, and a staple home-style soup often served alongside rice or other dishes.
Taiwanese Beef Noodle Soup
Tender red-braised beef simmered in a rich, deeply savory broth with chewy noodles and vegetables. This classic Taiwanese comfort dish is hearty, satisfying, and worth the slow simmer.
Cheesy Corn Taiwanese Egg Pancake (Dan Bing 蛋餅)
A fun, savory take on a classic Taiwanese breakfast favorite. This quick and easy egg pancake is layered with egg, melty cheese, and sweet corn-perfect for mornings or a simple snack.
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David says
Great simple and traditional recipe for an awesome Chinese/Taiwanese dish. Just lightly disappointed that you recommended a Hong Kong company black sesame oil.
TinaTsai says
Thanks! Yeah when I looked on amazon (because that recommended products only links to amazon) I didn't see any Taiwanese ones so I just chose that one as an example, but if you see a good one on amazon let me know, I'll check again on amazon later too. Just curious was there a specific reason you don't like that Hong Kong company black sesame oil? Or was it just because it is not Taiwanese?
Tina says
Hi Tina, do you chop the chicken after it's cooked? Your final picture doesn't look like drumsticks. This looks so delicious; I can't wait to try!
TinaTsai says
Hi there! I chop it before cooking, and it can be drumsticks or other parts of chicken but I recommend dark meat (leg and thighs). I hope you enjoy!
Carolyn says
Could you advise the receipe downsize for 2 pax? As for water, how much water? Also i dont have dark sesame, can i use normal pagoda sesame and amount to use?
Carolyn says
O and can you please advise in ml instead of cup for the rice wine? Thanks
TinaTsai says
Hi there, You can downsize for 2 person by halving the ingredients. The point of the water is to cover everything in step 7 in water, so that depends on the pot you're using. And you can use normal sesame oil, but it wouldn't be as flavorful as dark sesame oil. 3 cups rice wine is about 700 ml. Good luck!
Carolyn says
Thanks Tina
Pat says
Hi Tina! Are you sure about the quantity of michiu (3 cups)? My dish had so much liquid. Still very tasty!
tinatsai says
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.