Chicken Rice Wine Noodle Soup

Ingredients

• boneless chicken thighs — 250 g, sliced
• thin wheat noodles or misua — 100 g
• rice cooking wine (mijiu) — 100 ml
• sesame oil — 1.5 tbsp
• ginger — 20 g, sliced thin
• water — 600 ml
• goji berries — 1 tsp
• salt — 1/2 tsp

Steps (beginner-friendly)

1. Heat sesame oil in a pan over medium-low heat, add ginger slices, and slow-fry 3 minutes until they turn golden and curl at the edges.
2. Turn heat to medium-high, add chicken slices, and stir-fry 2-3 minutes until white and no longer pink inside.