4 lbs. bone-in, skin-on chicken thighs and/or drumsticks
10 slices ginger
3 scallions, cut into 1" sections
6 tbsp. black sesame oil
4 cups rice wine (Michiu)
4 cups water (or enough to cover)
2 tbsp. dried Goji berries (optional)
Somen noodles (optional)
Sliced scallions for garnish
1. Heat sesame oil in a hot pan; add the ginger and scallions sections and saute for 10-15 seconds. Add chicken and saute until lightly browned.
2. Add rice wine and water (enough to cover the chicken), goji berries (if using) and bring to a boil; reduce heat to a simmer. Cover and cook 30-45 minutes.
DO NOT ADD SALT TO THIS DISH.
4. Bring a medium pot of water with a pinch of salt to a boil. Add the somen noodles and cook for 2 minutes.
5. Drain the noodles and portion out into individual serving bowls. Ladle the soup over the noodles, top with some of the chicken, and garnish with sliced scallions
I made this dish, but some of the white meat came out kinda tough,
so I now opt to use only chicken thighs or drumsticks.
Add the chicken and cook until lightly browned.