Back to 6 servings 2.2 lb bone-in chicken thighs and/or drumsticks, about 1 kg, cut into pieces 3 tablespoons black sesame oil, not light or pure sesame oil 3 ounces ginger, about 85 g, skin on, sliced thin 1 scallion scallion, left whole, removed before serving 1 cup Taiwanese rice wine (michiu), about 250 ml; reduce for a milder taste, or use Shaoxing wine 2 tablespoons sugar, rock sugar also works 4 cups water, about 1 liter, added as needed to cover 1.5 teaspoons salt, to taste, added at the end 0.5 teaspoon white pepper, added at the end 2 scallions, julienned, for garnish
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1 Step 1: Rinse the chicken and pat it dry. Cut the ginger into thin slices and cut the chicken into bone-in pieces.2 Step 2: Warm the black sesame oil in a large heavy pot over low heat, then add the sliced ginger and fry gently until fragrant and lightly golden, about 2 minutes. Keep the heat low so the oil does not turn bitter.3 Step 3: Raise the heat to medium-high, add the chicken and brown on all sides, stirring occasionally, about 4 to 5 minutes.4 Step 4: Add the whole scallion, the rice wine and the sugar. Simmer for 3 to 4 minutes to cook off the raw alcohol.5 Step 5: Pour in about 2 cups (500 ml) of water, enough to just cover the chicken, and bring back to a simmer.6 Step 6: Reduce the heat to low, cover, and simmer gently for about 40 minutes, until the chicken is cooked through and tender. Add more water if the level drops too low. The chicken is done when the juices run clear and there is no pink near the bone; the internal temperature should reach 165°F (74°C).7 Step 7: Season with the salt and white pepper, taste, and adjust. Remove and discard the whole scallion.8 Step 8: Ladle the chicken and broth into bowls, garnish with julienned scallions and serve.getsaucepan.com/r/2db550fe-216d-5fb5-8f08-88083da2fe72
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