If you're craving something warming, gingery, and comfort-bowl worthy, this Taiwanese Sesame Oil Chicken Soup (麻油雞) is the perfect dish. It's a heartier, stew-style version of the classic sesame oil chicken you'll find across Taiwan. The chicken simmers with black sesame oil, ginger, dried mushrooms, and rice wine until the broth becomes rich, aromatic, and full of cozy flavor.
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This version leans more "cozy stew" than "quick stir fry," and you can even thin it out with broth to turn it into a delicious noodle soup. It's the kind of dish that fills your kitchen with that unmistakable sesame-ginger scent and feels like a warm hug on a chilly day.
About This Dish
Taiwanese Sesame Oil Chicken (麻油雞) is one of those dishes that tastes comforting from the very first sip. It's rich, gingery, aromatic, and has that unmistakable nutty warmth from black sesame oil. This recipe is the stew-style take, simmered gently with rice wine, ginger, chicken, and optional dried mushrooms until the broth becomes 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 for both taste and their traditional roles in Chinese cooking. Black sesame oil and ginger are considered "warming," which is why this dish often shows up in colder months or postpartum meals. Some families treat it as a gently "healing" or strengthening bowl, similar in spirit to sesame oil kidney noodle soup. Optional additions like dried shiitake mushrooms, red dates, and goji berries add natural sweetness, umami, and extra nourishment.
Of course, you don't need to know anything about traditional Chinese medicine to enjoy this dish - but the cultural background adds another layer of meaning to a stew that's already cozy, comforting, and very Taiwanese.
While sesame oil and ginger have been used in Chinese cooking for centuries, the specific style of 麻油雞 made with black sesame oil, ginger, and plenty of Taiwanese rice wine is considered a classic Taiwanese dish. It's especially popular in winter and during postpartum recovery, where it's served as a warming, nourishing soup.
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.
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 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. There are many types of noodles, but traditionally, Sesame Oil Chicken Noodle Soup uses Flour / Wheat 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. You can also add a poached egg in there!
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)
- 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.
Smells so good - my puppy Simba wanted some! LOL
Sesame Oil Chicken Recipe (Ma You Ji) Recipe
This traditional Taiwanese Sesame Oil Chicken Soup (麻油雞) is rich, warming, and deeply aromatic. Chicken drumsticks simmer with black sesame oil, ginger, rice wine, and optional dried mushrooms until tender and flavorful. Serve with rice or turn it into a cozy noodle soup.
Ingredients
- ¼ cup black / dark sesame oil (not the same as light or pure sesame oil)
- 1 inch ginger, sliced thinly
- 1 cup dried shiitake mushrooms (optional, but adds great flavor)
- 2 lbs chicken drumsticks (about 8 drumsticks; thighs or bone-in pieces also work)
- 3 cups michiu (rice cooking wine)
- Water, as needed
- Salt, to taste
- Red dates and goji berries (optional)
Instructions
- Soak the mushrooms: Place dried shiitake mushrooms in a bowl, cover with water, and soak for 20 minutes; save the soaking liquid.
- Heat the oil: In a large skillet or pan, heat black sesame oil over low heat and add sliced ginger.
- Fry the ginger: Cook the ginger until aromatic and slightly curled at the edges, about 1 minute.
- Add the chicken: Increase heat to medium-high, add the drumsticks, and stir occasionally for about 5 minutes.
- Add the wine: Pour in the michiu and continue cooking for 2–3 minutes until the chicken begins to brown.
- Transfer to a pot: Move everything to a pot (optional) if you prefer a deeper soup; keeping it in the pan is fine too.
- Simmer the soup: Add enough water to cover the chicken; add red dates or goji berries if using, then bring to a boil over high heat.
- Add mushrooms: Add the soaked mushrooms and their soaking liquid to the pot.
- Finish cooking: Lower the heat and simmer for about 15 minutes or until the chicken is cooked through and tender.
- Season and serve: Add salt to taste, turn off the heat, and serve hot.
Notes
- Sesame Oil Chicken Noodle Soup: Cook thin wheat vermicelli separately, then ladle the hot soup and chicken over the noodles; add a poached egg if desired.
- Red Dates: Optional but adds subtle sweetness; soak dried red dates for 15 minutes before adding.
- Mushrooms: The shiitake mushrooms are optional, but we love it. Using dried shiitake mushrooms and their soaking liquid gives the broth extra umami, but you may omit them for a lighter flavor.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 330Total Fat: 23gSaturated Fat: 5gUnsaturated Fat: 18gCholesterol: 104mgSodium: 82mgCarbohydrates: 2gFiber: 1gSugar: 1gProtein: 28g
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.
More Delicious Chinese Chicken Recipes!
- If you're looking for another comforting stew - check out my Red Braised Chicken (紅燒雞) - Tender chicken braised in a savory soy sauce mixture with ginger, garlic, star anise, and sugar-rich, flavorful, and comforting.
- Simple yet delicious stir fry alert! Try my tasty Chinese Chicken and Broccoli Stir Fry! Juicy marinated chicken and crunchy broccoli tossed in a flavorful stir fry sauce.
- For something with a kick, try my Szechuan Chicken (四川雞)! Marinated bite-sized chicken stir-fried with garlic, red chili, scallions, and more. Spicy and bold in flavor!
- Or maybe something super refreshing! This Chinese Shredded Chicken Cucumber Salad is perfect! A light and refreshing cold dish made with shredded chicken, cucumbers, garlic, sesame oil, and rice vinegar.
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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.