Chinese Ginger Wine Chicken 姜酒鸡 is a dish commonly enjoyed by women on confinement. Confinement is the period in which women go through for 30 days after the birth of their child. We Chinese believe that confinement is an important period because giving birth causes a lot trauma to a woman's body, thus it is vital to nurse her back to health. This dish is commonly prepared during confinement because ginger is known to be good for expelling wind and improve blood circulation. But fret not, even if you're not on confinement, it's perfectly fine to eat this every now and then (in fact it's a super comforting dish)-- just not too frequent as this dish is considered too heaty for our body. To make this a complete dish, we added mee sua （姜酒鸡面线）to the comforting soup, yum yum!
Refer to the ingredient list below or go to our website here spicenpans.com/chinese-ginger-... for your easy reference.
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Ingredients:
Serves 6
Making the soup stock - boil for 45 mins to 1 hour
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3L of water
1.5 kg of chicken feet - blanched
50g of old ginger - smashed lightly
2 bulbs of garlic - broken up but with skin intact
1 tablespoon of white peppercorn
Brine from 2 cans of button mushrooms
Frying the chicken
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1 tablespoon of sesame oil
100 g of grated ginger
1 whole chicken - approx 1.2 to 1.3 kg
2 cups of white rice wine
3 tablespoons of oyster sauce
1 tablespoon of light soy sauce
1 tablespoon of dark soy sauce
2 cans of button mushrooms
1 teaspoon of sugar
1 cup of Chinese cooking wine (Shaoxing Huatiao wine)
Other ingredients (for one bowl of mee sua - for 1 pax)
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1 sunny side up fried in sesame oil & a few pieces of ginger
2 pieces of mee sua
1/2 teaspoon of goji berries
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Mee Sua: amzn.to/2taggDn
Goji berries: amzn.to/2MvUDpA
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