Chicken and Ginger Soup Taiwanese style

I am fighting a fever for 2 days now. Chicken soup is the helper in many countries for the sick. The large amount of ginger should help too.

I watch YT SCHOOL OF WOK from Covent Garden for a while now. They came up with this Taiwanese soup recipe. Since I had bought 2 chicken legs for an other recipe, but had all other ingredients at home, it was easy to switch to this soup.

Recipe for 2:

2 chicken legs, 

60 g ginger, 2 large spring onions

250 ml rice wine (Sake), 600 ml chicken stock

Salt and pepper

1 tbsp cooking oil, 1 tsp dark toasted sesame oil

Wide rice noodles (optional)

Preheat the oven to 180 C fan. Season the chicken legs and put them in the oven for 25 min.

Cut the ginger in slices and the green from the spring onion in 4 cm parts, chop the whites. Saute both in oil for 5 min.

Add the rice wine and let it cook 5 min to get rid of the alcohol. Pour in the stock and cook on low until the chicken can be transfered to the pot. Cook for 3 more min and season with some pepper and sesame oil.

Add the noodles to the soup.

I can say that the soup really helped me to feel better.