Skip to main content

Chicken in Herbal Yellow Wine ~ 黄酒药材鸡

 


This Chicken in Herbal Yellow Wine is a nutritious chicken soup which is also suitable as confinement food for postpartum mothers during the first 30 days of their confinement period.  It is traditionally believed that Chinese rice wine can help speed up womb recovery, helps blood circulation and ultimately helps the body to speed up recovery. Dangguai - 當歸 (angelica root) helps to warm the body and Yu Zhuk -  玉竹 (Solomon's Seal) helps to relieve dry cough.  Nowadays this dish of yellow wine chicken is not only served as a confinement dish but as a comfort dish for family members.  This dish is delicious with misua (麵線) and is also available at some Asian eateries too.




Chicken in Herbal Yellow Wine ~   黄酒药材鸡  

Ingredients

  • 2 free range chicken drumsticks cut into bite size, about 420 gm
  • 1.1/2 cup yellow wine
  • 1.1/2 cup water
  • 6 shitake mushrooms, reconstituted and cut
  • 5 gm cloud ears, reconstituted to soften
  • 3 gm dangguai (angelica roots)
  • 15 gm yu zhuk (solomonseal rhizome)
  • 1 tsp oyster sauce
  • 1 tsp goji berries
  • Seasalt and rock sugar to taste         

Method

  1. Season the chicken with some sea salt, set aside.
  2. Heat up a pot and roast the shitake mushrooms.
  3. Add in some oil and lightly fry the chicken.
  4. Add in the wine, water, cloud ears, dangguai, yu zhuk, oyster sauce, mix well and let simmer for a while.  Cover with the lid and cook for about 30 mins. or till chicken is tender and cooked through.
  5. Fine tune to taste with seasalt and rock sugar.  Add in the goji berries.
  6. Dish out and serve with rice or misua.

Comments

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉

Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet.  There are many ways of cooking mui choy with pork belly.  Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it.  This is a flavourful dish and you can serve it with plain rice or plain porridge. Braised Pork Belly with Mui Choy   ~    梅菜焖五花肉 Ingredients  400 gm pork belly cut into bite size 100 gm  preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more.  Set aside. Soak the mui choy for 45 mins., rinse and squeeze dry.  Cut into slices Heat some oil in the wok, fry the mui choy.  Add in the ginger slices.  Stir-fry. Add in the pork  belly, fry for a while and
Post a Comment
Read more

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.
22 comments
Read on for the Recipe

Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try. 
14 comments
Read on for the Recipe