Chinese Chicken in Rice Wine
Perfect for post partum mother’s who need to nourish their bodies after child labour. Great for producing more milk and for healing the body. Simple pantry ingredients that every grandma or mother have available.
Ingredients
- 1 whole Free Ranged Chicken cut in to smaller pieces
- 20 grams red dates
- 1 cup wood ear mushrooms rehydrated
- 1 cup peanuts
- 1 cup dried lily flower rehydrated
- 1 knob ginger sliced
- 1 cup Chinese white rice wine
- 2 cup water
- ½ tsp salt
- 1 tsp 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.
Tried this recipe?Let us know how it was!