Yo!!! All the Precious Mummies who read this post, do you still remember this Rice Wine Chicken dish that you used to have during the 30 days of Confinement? I guess most of the Asia Mummies do love this dish due to it's special fragrance of the sesame oil and shredded ginger. It is a very nutritious dish which contain Woodears, Mushroom, Chicken and lot of Ginger and Rice Wine.
I love this dish especially with a lot of the shredded ginger and sesame oil. I just simply love the fragrance of this dish when saute the ginger with the sesame oil. The purpose of eating this dish during confinement time is to expel the wind from the stomach as well as clear the blood clot in the womb.
This dish goes well with either steam white rice or Mee Suan(面线) as you can use the gravy as a soup base. I love the crunchiness of the Chinese mushroom and smooth and sticky woodear after being stew in the sauce. But for those who has not being a mother yet, you still can try cooking this dish by either retain the rice wine as the main ingredients or replace it with water. 
Ingredients: (Serves 2)
4 Chicken Wings, cut at the joint
1 Tablespoon of Grated Ginger
4 - 6 Dried Chinese Mushroom, soaked till soft
1 or 2 Cluster of Fresh Woodear(木耳), washed and cut into thick section
8 Slices of Ginger, thinly shredded
1 1/2 Tablespoons Of Sesame Oil
1/2 Tablespoon of Wolfberries(枸杞子)
3/4 - 1 Cup of Glutinous Rice Wine
1/2 Tablespoon Oyster Sauce, optional
1/2 - 1 Tablespoon of Cornstarch mixture
Methods:
1. Marinate the chicken wings with 1 tablespoon of grated ginger for about 20 - 30 minutes to enhance the favour.
2. Heat a craypot or frying pan with sesame oil and saute the shredded ginger until fragrant and almost golden colour then add in the marinated chicken wing.
3. Stir-fry the chicken until it turn white on the surface(sealed the surface of the meat) then add in the Woodears, Mushrooms and oyster sauce.
4. Continue to stir-fry for about 30 seconds to let it absorb the sesame oil fragrant.
5. Next pour in the rice wine and wolfberries and let it simmer over low heat for about 15 minutes or so. (If you prefer more gravy, you can add in more rice wine according to your preference)
6. When the chicken and mushroom is cooked through, stir in the cornstarch mixture to thicken the sauce a bit and give it a glossy texture.
7. Serve it with white rice or mee suan(面线) as prefer.
Notes:
a) You can replace chicken wings with chicken pieces or meat.
b) You can omit the dried mushroom and woodear for different texture of this dish.
c) It's optional that you must add in cornstarch to thicken the sauce.
d) You can either season it with Oyster sauce or salt depend on your preference.
hi Ellena, this dish can be eaten by all women who are having heavy menstral flows too. Or even women who are undergoing menopause. Not just for confinement mommies. do you make your own rice wine? to get the full effects and nutrients from the wine, only add the wine after the dish is cooked. do not simmer for more than 5 mins. it loses the nutrients. I learnt this from the makers of Chinese Rice Wine!
ReplyDeleteWow..Gina, Thanks for dropping by and sharing of your wonderful tips... :) For your infor, my glutinous rice wine is made from my mil, she also made the black glutinous rice wine and HongZhao Wine too... :p
ReplyDeleteellena, then you must learn how to make the wine from her. Its a dying recipe. its very easy to make, only that it takes alot of patience. The black glutinous rice wine is mostly taken by people who have just gone thru an operation. esp when its made with Black dates.
ReplyDeleteHahaha... i don't think it's easy to make leh.. i had tried a few time b4 but then doesn't have the same outcome as she does, as in she made pure glutinous rice wine without adding sugar or water. Just rice and wine yeast only and she still need to cook the wine and let it cool b4 bottle... aiyo..long long proceduce don't know how to explain....so i just eat...don't wan to learn....haha...(too lazy)
ReplyDeletehi Ellena, my mum used to make this wine too! I saw her a few times and still don't know how, luckily i have a sister who is as good as her. I think it's a gift that i still yet to receive. :)
ReplyDeleteHi homeladychef,
ReplyDeleteThanks for dropping by :) You have a great blog that i love. I find it hard to master the skill of rice wine making. My mil is very good at making it but i also did not managed to learn the skill from her... :)