Chicken With Ginger & Wine Recipe

This Cantonese-inspired post-natal dish can be consumed starting from first week of confinement period. It protects stomach, promotes blood circulation, helps to ward off coldness and dispels 'wind' in the body.

Kampong chicken is leaner and the flesh is firmer, choose only the female chicken as this helps to dispel postpartum 'wind' more effectively from abdomen and nourishes the body after childbirth.

Ingredients :

• 1 whole kampong chicken (cut into small pieces)

• 300g ginger (juliennes)

• 4 tbsp sesame oil

• 20g black fungus (soaked and shredded)
  
  Seasoning :

• 1 bowl rice wine

• 1 bowl ginger wine

• 2 tbsp soy sauce

  
  

  Method :

  1. Blanch the chicken pieces with boiling water, rinse under running tap water.

  2. Pre-fry the shredded black fungus and set aside.

  3. Heat sesame oil in a wok and saut� the ginger until golden brown, then add in black fungus and chicken. Stir-fry briskly, pour in � cup of water and simmer with lid on for 10 minutes.

  4. Add seasoning and bring to boil, then serve hot.