Back to 4 servings 2 lb bone-in chicken thighs or drumsticks, skin on, patted dry; about 900 g, cut into 5 cm pieces 2 oz old ginger, unpeeled, scrubbed and sliced about 2 mm thick 3 Tbsp toasted black sesame oil, divided; do not use light sesame oil 1 cup Taiwanese rice wine (mijiu), clear, unsalted; Shaoxing wine, dry sherry or sake can replace it; use water for an alcohol-free version 2.5 cups water, about 600 ml; add more hot water if the liquid drops too much 1 tsp coarse sea salt, or to taste; add after simmering 1 Tbsp sugar, or 2 tsp rock sugar 1 Tbsp dried goji berries, optional, soaked in a little rice wine 2 stalks scallions, julienned, for garnish
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1 Step 1: Pat the chicken dry. Slice the ginger and measure the oil, rice wine and water before you start heating the pot, and keep raw-chicken tools away from cooked food.2 Step 2: Heat 2 Tbsp of the sesame oil in a 4-quart heavy pot over low heat. Fry the ginger slowly, turning occasionally, for 5 to 7 minutes until the edges curl and it smells toasted without smoking. If the ginger blackens, discard it and start again.3 Step 3: Raise the heat to medium. Add the chicken, skin side down, in a single layer among the ginger, and brown for about 3 minutes. Turn and brown the other side for about 2 minutes. Work in batches if the pot is crowded.4 Step 4: Add the remaining 1 Tbsp sesame oil and the sugar, and stir-fry for about 1 minute until fragrant.5 Step 5: Pour in the rice wine and water, bring to a boil over medium heat, and skim off any foam with a spoon.6 Step 6: Partially cover the pot, lower the heat and simmer gently for 20 to 25 minutes, keeping the liquid at a gentle bubble rather than a hard boil. Top up with a little hot water if the liquid drops too much.7 Step 7: Check the thickest meat near the bone with a food thermometer; it must reach at least 165°F (74°C) at every point checked. The juices should run clear with no pink near the bone. If not done, simmer a few minutes more.8 Step 8: Stir in the soaked goji berries and simmer for 30 seconds. Skim any surface oil, season with salt to taste, and garnish with scallions. Serve hot.getsaucepan.com/r/4e70f9c5-d2fa-5106-8372-4823d6a01f5f
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