Sesame chicken 1

Drizzle in Spring

Taiwanese Sesame Oil Chicken Pot

  • Words & Photography / Jo








It’s been raining since the first day of Lunar New Year. Lingering in the air, almost invisibly, patches of drizzle touch the ground so lightly that not a drop of sound is made. The shore is hidden amidst the rain and haze.

Here she comes, without an umbrella as usual. She taps away the raindrops on her coat and fringe, and the mists hanging on her lashes fall under her eye while she blinks.

“It’s freezing out there. Let’s get something hot to drink!”

She has a ginger and lemon honey drink, and I have a jasmine milk tea. We also order a Taiwanese sesame oil chicken noodle to share. She does the talking most of the time when we hang out. Her dolly eyes roll bigger when she talks; as if a new continent is found or a duckling with three legs is seen. Everything seems more interesting in the way she talks; nothing is mundane.

Food is served. I fill her bowl with the steamy soup and glass noodles, and topped with a piece of chicken thigh fillets. I like the cabbage cooked tender, and have my bowl filled with the veggie and glass noodles. She begins to talk about what’s recently bothering her, vividly like how she normally does. And suddenly, silence fills the air.

I understand.

The spot beside her has been vacant. There are passersby all these years, yet there is a void to be filled by the mr. right. Every time we meet, I always want to give her a hug, and make her a heart-felt dish that would fill her up in times of solitude.



雞腿  兩隻、黑麻油  4-6湯匙、薑  8片、杞子 6粒、圓肉  3粒 、粉絲 一束、米酒  半杯、鹽  適量、水  適量


  1.     杞子、圓肉及粉絲以清水浸泡15分鐘。
  2.     雞腿洗淨,抹乾備用。
  3.     黑麻油下鍋,以中火加熱。
  4.     下薑片,以中火煸至金黃,約8至10分鐘。
  5.     下雞腿,略煎。
  6.     下米酒,煮約一分鐘至酒精揮發。
  7.     其餘材料全下到鍋裡,水沸後轉小火,燉煮45分鐘。
  8.     以另一個鍋煲水,水沸後下粉絲,煮至略軟。
  9.      粉絲盛起瀝水,放到麻油雞鍋同煮一分鐘即可。

Taiwanese Sesame Oil Chicken Pot (For Two)


Chicken thighs  2 pieces, Dark sesame oil  4-6 tablespoons, Ginger 8 slices, Gojiberry  6 pieces, Dried longan 3 pieces, Dried glass noodle  1 bunch, Chinese rice wine ½ cup, Salt To taste, Water


  1. Soak the goji berries, dried longan and glass noodles for 15 minutes.
  2. Clean the chicken thighs and pat dry.
  3. Heat up the dark sesame oil in a pot over medium heat.
  4. Add ginger slices, and fry them for 8 to 10 minutes till golden
  5. Add chicken thighs, and slightly sear.
  6. Add Chinese rice wine. Cook for around 1 minute till the alcohol is evaporated
  7. Add the remaining ingredients, and add enough water to cover the ingredients. Bring it to boil, and then lower the heat to simmer over low heat for 45 minutes.
  8. Boil some water in another pot. Add the glass noodle, and cook till the noodle is slightly softened.
  9. Drain the noodles and cook it in the chicken broth for 1 minute.  Ready to serve.


Jo Liu

It’s raining outside, crisp and bleak. Three chubby sparrows took shelter on my balcony and I gave them the baguette bits left on my breakfast plate but they flew away. I stayed in, played Damien Rice on vinyl and made apple crumble. Repeat.

Instagram: foodialoguehk