This is a warm, wholesome recipe for chicken with wine and ginger. Increasingly popular in restaurants for its rich flavor, it’s often listed on menus as “drunken chicken”. It’s famous as one of the most healthy dishes in Chinese cuisine, and is centuries old — with many versions. This is a Hakka recipe from my family.
The dish is served daily to Chinese women for one month after childbirth for its curative powers. The chicken and eggs restore strength, while the delicious taste of ginger cooked with wine cheers up new mothers (and fathers!)
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The dish is served daily to Chinese women for one month after childbirth for its curative powers. The chicken and eggs restore strength, while the delicious taste of ginger cooked with wine cheers up new mothers (and fathers!)
I hope you find this video useful. Don’t forget to subscribe to my channel!
INGREDIENTS
340 g (12 oz) boneless chicken thighs
225 ml (8 oz) rice wine
225 ml (8 oz) chicken stock
5 cm (2 inch) ginger
42 g (1-1/2 oz) Chinese fungus
2 stalks spring onion
4 sprigs coriander
2 cloves garlic
2 eggs
2 tsp sugar
1 tbsp soy sauce
2 tbsp + 2 tsp vegetable oil
1 tbsp sesame oil
1 tsp salt
1 tsp pepper
Music: Chinese Lanterns, written and recorded by G. Keese.
Used with permission.
