Glutinous rice wine chicken is a dish with two key ingredients that are deemed to be excellent for postpartum recovery – ginger and sesame oil. But with succulent chicken and tangy rice wine, this really is a plate of goodness for everyone who enjoys non-halal cuisine.
Ingredients
- 1/2 chicken, chopped into bite sizes
- 5cm ginger, cut into thin strips (the older the better)
- 4-5 pieces black fungus, soaked in water
- 2-3 tablespoons sesame oil
- glutinous rice wine (adjust to your preference)
- shiitake mushrooms
- salt, pepper and soya sauce for seasoning
Method
- Heat up the sesame oil in a clay pot or wok.
- Fry the ginger until fragrant.
- Add the chicken pieces and allow to brown on all sides.
- Add mushrooms and black fungus, then add a capful of rice wine. Allow the chicken to absorb the wine.
- Stir and add more rice wine until just about covering all the meat. Close the pot and simmer for 30-40 mins.
- Remove from the stove and serve hot with fragrant jasmine rice.
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Trying to influence your cravings since 2005, Kar Yeong was Guest Judge on Versus 1001 Rasa Baba’s 2018, R.AGE Food Fight Judge 2015 and NTV7 Foodie Blogger 2014. To read more about Kar Yeong’s food journeys, visit his blog at KYspeaks.com.