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Place a large pot or Dutch oven on the stove over medium-high heat. Add the sesame oil to the hot pot.

Add the sliced fresh ginger to the pot. Stir the ginger in the oil for about 2-3 minutes until fragrant.

Add the chicken pieces to the pot. Stir-fry the chicken until it is lightly browned on all sides, about 5-7 minutes.

Pour in the rice wine, soy sauce, salt, and sugar. Stir all the ingredients together to combine them well.

Add enough water to the pot to completely cover the chicken. Bring the soup to a rolling boil.

Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 30 minutes, or until the chicken is cooked through and tender.

Serve the sesame oil chicken soup hot and enjoy.


Place a large pot or Dutch oven on the stove over medium-high heat. Add the sesame oil to the hot pot.

Add the sliced fresh ginger to the pot. Stir the ginger in the oil for about 2-3 minutes until fragrant.

Add the chicken pieces to the pot. Stir-fry the chicken until it is lightly browned on all sides, about 5-7 minutes.

Pour in the rice wine, soy sauce, salt, and sugar. Stir all the ingredients together to combine them well.

Add enough water to the pot to completely cover the chicken. Bring the soup to a rolling boil.

Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 30 minutes, or until the chicken is cooked through and tender.

Serve the sesame oil chicken soup hot and enjoy.
