We are taking you to a Yilan restaurant for their winter specialty, known as the sesame chicken soup. The seeds are first stir-fried for one hour, before it's added into the soup that's made with dark boned chicken along with a variety of Chinese herbs. Here on CTS, let's take a closer look at how this entree is made.

Emitting smoke and flavor that fill the nostrils, this dish is perfect for the cold winter.

Everyone wants to take big spoons of this soup, as they scoop out the chicken that has been stewing slowly.

The color of this chicken looks like it is black boned chicken, but it is actually quite different.

A closer look reveals that it is a deep black soup that has been researched and developed by this chef who has made a black sesame soup base.

He selects black sesame seeds that are put into the wok and stir fried.

It is quite healthy and cooked for an hour, as all of the flavor comes out.

Later, 10 bottles of rice wine are slowly poured in along with dates and wolfberry.

Finally, the chicken is added and it is cooked for 2 hours.

Not only does the color and sweet sesame flavor enter the meat, but there is a chewy and tender taste.

Many people become addicted to this dish, and in the winter, the wonderful aroma of sesame chicken along with rice wine helps warm one up, and is truly quite tasty.

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