Taiwanese Sesame Oil Chicken Soup

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1. 1Step 1: Optional step if using longyan: soak the longyan in 1/2 cup of rice wine and set aside.
2. 2Step 2: In a medium pot on MED-HIGH heat, add in 1 Tbsp of black sesame oil. When the oil starts to shimmer, add in the sliced ginger and sauté for 2-3 minutes until the edges of the ginger curls and the ginger is lightly browned. Remove the ginger onto a plate and set aside.
3. 3Step 3: In the same pot, add in 2 Tbsps of black sesame oil and sear the chicken thigh pieces until browned on both sides (3-4 minutes) – you may have to do this in two batches to not overcrowd the pot.
4. 4Step 4: Once you’ve seared all the chicken, add back in all the seared chicken in previous batches, cooked ginger (from step 2), the wine-soaked longyan with the soaking alcohol (from step 1, if using), the remaining 1.5 cups of rice wine (if you’re not using longyan, then add in the full 2 cups of rice wine), and 2 cups of water. Let the soup simmer for 3-4 minutes, then turn the heat down to LOW so it’s at a gentle boil (we don’t want to reduce the soup, but to slowly cook the chicken). Cook with the lid on for 25 minutes.
5. 5Step 5: Optional: cook the noodles according to package instructions while the soup is boiling. Drain and divide evenly into the soup bowls.
6. 6Step 6: Once the timer is up, check that the chicken is cooked (if not, continue to cook for longer). Add in 2 Tbsps black sesame oil and goji berries. Taste and adjust salt as needed. Serve immediately or poured over cooked noodles if using.