Sesame Chicken Soup with Somen Noodles: Mai You Ji Tang

My kids eat this weekly because it’s so amazingly easy to make. I’ve made it in the Instant Pot (pressure cook for 15-20 minutes) and it’s even easier than the stovetop version.

Sesame Chicken Soup with Somen Noodles

peggy My kids eat this weekly because it’s so amazingly easy to make. I’ve made it in the Instant Pot (pressure cook for 15-20 minutes) and it’s even easier than the… Recipes soup, broth, sesame oil, chicken legs Taiwanese Print This

Serves: 4 Prep Time: 5 minutes Cooking Time: 40 minutes 40 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 2 voted )

Ingredients

• 1-2 lbs chicken legs or thighs
• 2 Tbsp Sesame oil, or to taste
• 1/4 cup Chinese rice wine, or to taste
• 3 slices (1/4″ slice) Ginger, optional
• Salt to taste
• Black Pepper to taste
• Water
• Somen Noodles

Instructions

1. Place the chicken legs in a pot.

2. Fill enough water to cover meat. (Feel free to add more water if you like more broth.) Add 1 tsp salt, pepper, wine, ginger. You can add as little or as much as you want.

3. 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.
4. In a separate pot, boil water and add somen noodles. Cook for 3 minutes or until noodles are tender.
5. Rinse with cold water.

Notes

Hot and Sour Flair Add rice vinegar and extra black pepper to give the soup a hot and sour flavor. The kids usually eat it as above. ABC Dad and I love the extra kick.

Hot and Sour Flair

Add rice vinegar and extra black pepper to give the soup a hot and sour flavor. The kids usually eat it as above. ABC Dad and I love the extra kick.

References

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 my version the quick and easy way – it tasted good enough compared to the original recipe that I stick to it.