Add sesame oil to the wok, then add the chicken pieces and ginger slices. Fry over medium-low heat until golden brown and aromatic. Be patient, this may take several minutes.

Add boiling hot water and two whole peppers. Cover the lid and cook for 20 minutes, depending on the age of your chicken, until cooked through. Then pick the peppers out and discard them.

Transfer the fried chili peppers into the soup. Turn up the fire and thicken the sauce a little bit.