400g chicken thigh fillets, skinned and boneless, if preferredDRUNKEN CHICKEN SOUP
Potently aromatic and definitely one for a ‘quiet night in’ … don’t eat and drive, folks! Instead stay home and bask in the internal warmth of this hearty broth.
400g chicken thigh fillets, skinned and boneless, if preferred
2 thumb-sized pieces of fresh ginger, roughly sliced
1.5 litres (6 cups) Chinese rice wine
2 tbsp brandy
2 tbsp pure sesame oil
From the store cupboard
3 tbsp vegetable oil
1 tsp salt, plus extra to taste
¼ tsp white pepper, plus extra to taste
1 tsp sugar
Cut the chicken into bite-sized pieces, removing any excess fat.
Heat a large saucepan or deep-sided wok over a medium-high heat, add the vegetable oil and ginger and fry for 45 seconds, or until fragrant. Add the chicken pieces and cook for 8–10 minutes until gently browned.
Pour in the Chinese rice wine and brandy and bring to the boil. Allow to boil for a couple of minutes, then add 875ml (3¾ cups) water along with the salt, white pepper and sugar. Bring back to the boil and then turn down to simmer for 30 minutes. During the cooking process you may find that a scum forms on the top of the soup; skim this off and discard it.
Once the chicken is fully cooked, have a final taste and adjust the seasoning to your liking. Drizzle with the sesame oil and serve.
