Slice the ginger thinly and cut the boneless chicken thigh into pieces.
2
Blanch the bone-in chicken in cold water. Once scum rises, remove and rinse thoroughly in warm water, paying attention to the bone crevices. Keep it in warm water to prevent drying.
3
Heat a stainless steel pot over medium-low heat with a mixture of sesame and olive oil. Add ginger slices and whole garlic cloves, then slowly infuse the aromatics.
4
Tilt the pot to concentrate the oil and cook until the ginger becomes curled. Remove garlic if it darkens first, then remove ginger once curled. Keep the oil in the pot.
5
Drain the bone-in chicken well, pat dry, then stir-fry rapidly in the pot to release its aroma.
6
Return the ginger and garlic, stir together, then deglaze the pot with two bottles of rice wine. Simmer over medium heat for about 3 minutes to evaporate the alcohol.
7
Add about 1500ml of hot water and the boneless chicken, bring to a boil, skim off the scum, and keep the oil for flavor.
8
Add the first secret ingredient: dried longan to sweeten the broth.
9
Once the broth reaches a gentle boil, cover with a pressure cooker lid and valve, increase heat. Once the pressure indicator rises, cook for another 2-3 minutes, then turn off heat.
10
After pressure releases, open the lid, bring to a boil again, and skim off excess surface oil for a lighter taste.
11
Add clams and cook until they open. Do not add too many or their flavor will overpower the dish.
12
Place a small amount of whiskey in the bottom of a bowl and pour in hot sesame oil chicken soup to release the whiskey aroma. Season with salt to taste and drizzle with sesame oil to finish.
PrimedTableBETA
