Chicken in Chinese Rice Wine

This is a special dish that is traditionally made for new mothers. This Chicken in Chinese Rice Wine is made with ingredients that will nourish the body to help with healing and recovering after childbirth. This dish can be enjoyed by anyone not just new moms. My mom would make this if she is feeling under the weather or wanting to nourish her body if she is feeling low energy. Many of the ingredients are pantry items in any Asian household. 

Ingredients like red dates, wood ear mushrooms and dried lily bulbs are always stored in the cupboard. There is usually a stash my grandma, aunties and my mom would have ready.

My mom tells me that this dish is not only flavorful but also rich in nutrients and believed to promote postpartum recovery according to my mom’s Chinese tradition.  My mom would make this for me after each one of my child birth the ginger and Chinese rice wine are thought to help expel “wind” from the body and aid in digestion, while the chicken provides protein essential for healing and rebuilding strength after childbirth. Occasionally I will make this recipe to enjoy if I need a little bit of nutrients dense meal. I would also recommend salmon congee as it helps with milk production and is very gentle on the stomach if you are feeling unwell.

Why make this?

Nutrient-rich ingredients: The chicken provides high-quality protein, essential for tissue repair and muscle recovery after childbirth. Ginger, goji berries, and dried red dates offer vitamins, minerals, and antioxidants that support overall health and well-being.

Easy to digest: The gentle simmering of the chicken in the broth makes it tender and easy to digest, which is important during the postpartum period when some women may experience digestive discomfort or sensitivity.

Promotes circulation: Ginger is known for its warming properties and ability to promote blood circulation, which is beneficial for promoting healing and reducing postpartum discomfort.

Recipe

Ingredients

1 whole free-range chicken – chopped into smaller pieces (Substitute with 8-10 organic chicken drum sticks)

20 gram red dates

1 cup wood ear mushrooms (Rehydrated)

1 cup of peanuts

1 cup of dried lily flower (rehydrated)

1 knob of ginger (sliced)

1 cup Chinese white rice wine 

2 cup water

½ tsp salt

1 tsp vegetable oil

Instructions

Soak the red dates, wood ear mushrooms, peanuts and dried lily flowers for about 30 minutes. Or until they are fully rehydrated. Wash and rinse.

Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the sliced ginger. Stir-fry for about 1-2 minutes until fragrant.

Add the chicken pieces to the skillet. Cook until the chicken is browned on all sides, about 5-7 minutes.

Pour in the Chinese rice wine (Shaoxing wine) and stir to combine. Allow the alcohol to cook off for a minute or two.

Add in the rehydrated red dates, wood ear mushrooms, peanuts and dried lily flower and cook for 5 minutes.

Pour in the water and bring the mixture to a simmer. Let it cook for another 30 minutes until the chicken is cooked through. Add salt to taste

Serve this with some cooked jasmine rice.