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CONFINEMENT RECIPE: CANTONESE CHICKEN WINE

Ingredients:

  • 1/2 a 'Kampung' chicken, rinsed and cut into small pieces
  • 6 dried shiitake mushrooms, soaked
  • 20g black fungus, soaked and cut into pieces
  • 50g ginger, sliced
  • 100ml rice wine (Shao Xing Wine)
  • 500ml water
  • 2 tbsp light soya sauce
  • 3 tbsp sesame oil

  1. Heat up sesame oil, saute ginger slices and mushrooms til fragrant. 
  2. Add in chicken pieces and stir-fry til aromatic, or slightly brown in color.
  3. Pour in water and light soya sauce. Bring to a boil. Add the black fungus and continue to boil for about 10 minutes.
  4. Lastly, add in the rice wine and bring to a boil again. Dish up and serve hot.
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