Lock down life had me scratching my head for new recipes. As it turns out, cooking 1-2 meals daily is actually pretty tough work when you are also someone who values variety. So, inevitably, we arrived at confinement dishes category.
Today, I’m going to share a very simple yet deliciously wholesome dish with you – the traditional glutinous rice wine chicken.
This dish has two key ingredients that are deemed to be very good for postpartum recovery – ginger & sesame oil. But with chicken and also alcohol, everyone should really be able to enjoy this one-pot goodness regardless of your gender.
One thing to clarify, this is different from Fuchow wine chicken, a dish I haven’t tried creating yet, I shall try to get my hands on those fuchow red wine one of these days.
Anyway, here’s how this goes:
- 2 inches of ginger (older is better), cut into thin strips
- yellow rice wine (glutinous rice wine)
- black fungus (4-5 pieces), soak in water
- shiitake mushroom (optional)
- 2 quarter chicken (alternatively, half a chicken), cut into bite size
- 2-3 tablespoon sesame oil
- salt, pepper, soya sauce
- heat up sesame oil, preferably in a clay pot
- fry ginger until fragrant
- add chicken and brown all sides
- add mushroom & fungus, then add about a cap full of rice wine to let chicken absorb the wine while pot is hot, stir for half a minute
- add rice wine until just about covering all meat, close lid and simmer for 30-40 mins
- serve while hot!
Hope you get to try to create this dish and happy cooking!