Sesame Oil Fried Kampong Chicken Recipe | Easy Guide & Video

A traditional Taiwanese dish, sesame oil chicken, is gaining renewed attention for its role in postpartum recovery, though debate continues regarding the timing and method of preparation. Historically consumed during the “sitting month” – the postpartum recovery period – the dish is now being re-evaluated as modern medical advice emerges.

Sesame oil chicken, known as ma you ji in Mandarin, combines chicken, ginger, and sesame oil, traditionally simmered with rice wine. The dish is believed to offer warming properties and provide essential nutrients for mothers recovering from childbirth. The chicken provides high-quality protein crucial for tissue repair, although sesame oil delivers beneficial fats for metabolic processes. Ginger acts as a natural warming agent, aiding digestion and circulation, according to traditional practices.

However, concerns have been raised about the inclusion of rice wine, as alcohol consumption is generally discouraged during breastfeeding and in the immediate postpartum period when wounds from delivery are healing. Experts now recommend delaying consumption of sesame oil chicken containing alcohol for at least two weeks after birth, allowing initial recovery to progress.

The Lantan Postnatal Care Center in Taiwan highlights the importance of mindful consumption, noting that the benefit comes from the ingredients themselves – protein, healthy fats, and improved circulation – rather than the alcohol content. They suggest that when preparing the dish, keeping the pot uncovered during cooking allows alcohol to evaporate, preserving the nutritional value while minimizing alcohol residue.

For breastfeeding mothers, careful timing is advised. It is recommended to wait 1.5 to 2 hours after consuming sesame oil chicken before breastfeeding to ensure any residual alcohol does not pass to the infant, potentially causing drowsiness.

The dish’s origins trace back to Taiwan, where it has long been a staple in postpartum cuisine, and has since spread to other Southeast Asian communities with significant Chinese diaspora populations. While traditionally associated with the sitting month, it is also consumed as a nourishing soup during colder months, regardless of postpartum status.

The preparation of sesame oil chicken involves searing ginger in sesame oil until browned, then adding chicken pieces and cooking until partially done. A “professional sitting month water” – the specific composition of which remains undisclosed – is then added, and the mixture is simmered until fully cooked.

Despite its long-held cultural significance, the optimal timing and preparation methods for sesame oil chicken remain a topic of discussion among healthcare professionals and new mothers alike.