Ginger and Rice Wine Chicken
Confinement is a period for the body to recuperate from childbirth, and in the past when infant and maternal mortality rates were high, mums and babies were kept indoors to prevent them from getting ill. It usually lasted for thirty days after birth and one of the common Chinese confinement practices was eating foods that were right for the body, such as ginger and rice wine chicken.
This dish contains a copious amount of ginger, which helps with blood circulation and to expel ‘wind’; wine, for keeping the body warm; and chicken, for its high protein content.
Ingredients 11
1 tbsp sesame oil
100 g fresh ginger, preferably older ginger, peeled, bruised
1.5 kg chicken, chopped into bite-sized pieces
400 ml Chinese yellow rice wine
200 ml Chinese rice wine, white
50 g caster sugar (superfine sugar)
salt, to taste
10 g dried goji berries, rehydrated in water for 15 minutes and drained
To Serve
steamed jasmine rice, to serve
spring onions, sliced, to garnish
fresh coriander, chopped, to garnish, optional
Your new home
for cooking
Turn your recipe chaos into a plan for the week.
Browse 1000+ inspiring creator recipes
Unlimited recipe import from social media, blogs and more
Generate shopping lists and meal plans in seconds with AI
Method 4
Heat a wok over medium heat, then add the . Fry the for 3–5 minutes until fragrant. Add the and cook, tossing frequently, for a further 5 minutes until the chicken has some colour.
Mix in the rice wines and bring to the boil. Add the and season with salt then bring to a simmer over low heat. Cover the wok with a domed lid and cook for 45 minutes.
Add the and simmer for a further 5 minutes.
Remove from the heat and serve hot with rice, garnished with some spring onions or coriander.
