Make this absolutely delicious, easy, and comforting Taiwanese sesame oil wine chicken soup served with mee sua noodles (or use somen noodles). It's especially perfect when the weather is cooling off. Suitable as a Chinese confinement recipe too.
Preheat a large pot over medium heat. Add 2 Tbsp sesame oil. Add ginger slices and stir fry until fragrant, about 2-3 minutes. Remove the ginger, but don't throw them away. Add the chicken pieces and brown the chicken pieces
Add chicken wine, chicken broth, and the ginger back to the pot. Bring to a boil. Add the pitted dates and partially cover with a lid and lower the heat down to let it gently simmer for the next 30-40 minutes, this depends on the cut of chicken you use. Cook until the chicken pieces are tender and cooked through
Season with a bit of sugar and pinch of salt to your taste. Stir in the rest of the sesame oil if you prefer (I didn't)
You can serve with rice or with a bowl of mee sua noodles. I actually used somen noodles because it's hard to find mee sua noodles where I am. Garnish with chopped green onion and cilantro leaves. Serve warm