If you grew up in a Malaysian or Singaporean household, there’s a good chance you’ve encountered ma you ji (sesame oil chicken) simmering on the stove, especially during the confinement period after childbirth. This dish isn’t just comfort food; it’s believed to help new mothers recover their strength thanks to its warming properties, which are central to traditional Chinese medicine.
In many families, this dish is a postpartum staple, with its fragrant sesame oil, warming ginger, and nourishing mushrooms believed to aid circulation, dispel “wind” from the body, and replenish nutrients. But of course, you don’t have to be in confinement to love this dish. With its deep savory flavor and silky sauce, sesame oil chicken is a weeknight dinner favorite for anyone craving a cozy, satisfying meal.
Here’s how to make it at home.
Sesame Oil Chicken (Ma You Ji)
Ingredients
Main
For the marinade
For the sauce
Instructions
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Prep the aromatics
Peel the ginger using the edge of a small spoon, then julienne into thin strips. This helps release more fragrance when cooked in oil.
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Marinate the chicken
Cut the chicken into bite-sized chunks. In a bowl, mix with rice wine, soy sauce, cornstarch, and white pepper. Let it marinate for 15 minutes while you prepare the other ingredients.
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Rehydrate the mushrooms
Rinse the dried shiitake mushrooms, then soak them in hot water for at least 10 minutes until softened. If the mushrooms are large, slice them into smaller pieces. Remember to reserve the soaking water! It’s packed with umami and will add depth to the sauce.
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Build the base
In a preheated pot or wok, heat the sesame oil over medium heat. Add the ginger strips and garlic, stirring until fragrant and frothy. This releases the oil-soluble compounds in the aromatics for a richer flavor.
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Cook the chicken
Add the marinated chicken and stir-fry until the surface is no longer pink.
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Add the sauce
Stir in the soy sauce, dark soy sauce, oyster sauce, and sugar. Mix well so the chicken is evenly coated.
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Simmer with mushrooms
Add the rehydrated mushrooms and mushroom water. Bring to a gentle boil, cover, and let simmer for 15 minutes to allow the flavors to meld.
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Optional kick
If you like a little heat, toss in the dried chilies at this stage.
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Thicken the sauce
Drizzle in the cornstarch slurry, stir continuously, and let it simmer for another minute until the sauce thickens to your liking.
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Finish and serve
Garnish with chopped green onion and serve hot with steamed jasmine or short-grain rice.
