My kids eat this weekly because it’s so amazingly easy to make.
Package of chicken legs
2 Tbsp Sesame oil, or to taste
1/4 cup Chinese rice wine, or to taste
Salt to taste
3 slices Ginger, optional
Place the chicken legs in a pot.
Fill enough water to cover meat. Add 1 tsp salt, wine, ginger. You can add as little or as much as you want.
Cover the pot and simmer for 30 minutes or longer. You know it’s done when the meat peels off the chicken easily. You can simmer the meat for an hour or more, just watch that there is enough water.
Boil for five minutes, then rinse with cold water so they don’t stick together. Place noodles in the bowl and top with soup and chicken.
Hot and sour flare:
Add rice vinegar and black pepper to give the soup a new hot and sour flavor. The kids usually eat it as above. Bossman and I love the extra kick.
While I was searching around the internet for a temporary picture to post before I had the chance to post mine, I stumbled across this recipe: http://taiwanxifu.com/2012/09/07/recipe-sesame-chicken This is way more work and the way my mom originally showed me how to make it. Consider it the “sloppy poppy” method or the “quick and easy” way – it tasted close enough to the original recipe that I stick to it.