Cooking 黄酒鸡 using homemade yellow glutinous rice wine. Sweet & nice aroma of the wine blended with the kampung chicken & ginger & sesame oil, really gives an satisfying meal especially during the cold weather like now.
This dish has been traditionally eaten by new mummies during their confinement month. It is highly nutritious and aids in blood circulation, building a stronger immune system and restore the new mum back to good health. Water will not be added, and use purely wine as the gravy or soup.
Though the recipe is for confinement, however, you can always cook this for normal consumptions. Whenever I feeling weak and thinks my body needs a recharge, this dish will come to my mind. Just note that if it's for normal meals, you can use less wine, adding water and salt for a lighter version, and use less ginger and sesame oil. This is to prevent over heatiness in our normal body.
An easy to cook dish which requires only a few ingredients.
Ingredients: (serves 3)
430g Kampung Chicken Meat - cut into bite sizes
10g Wood Ear - soaked & julienned
30g Ginger - julienned
100ml Yellow Glutinous Rice Wine (or adjust to your preference)
75ml Water
1 1/2 tbsp Sesame Oil
1/2 tsp Salt (or to taste)
Step by Step:
1. Heat up wok/pan with sesame oil.
2. Add in julienned ginger and pan fry till fragrant & aromatic.
3. Add in chicken and black fungus, stirring a while & leave it to lightly pan fried the each sides till slightly golden so that it will lock the chicken juice & chicken will be juicy. Pan frying about 5 mins-7 mins.
4. Add in yellow wine and water, bring to a boil.
5. Reduce heat & covered. Let it simmer for about 15 mins or until chicken tendered, stirring occasionally.
6. Season with salt & dish out. Serve immediately.
This will taste better, yummier & sweeter on the next day consumption. Love it..
Happy Cooking..