Hakka Yellow Wine Chicken With Ginger

Preparation time

10 Minutes

Cooking time

25 Minutes

Serves

2-4

The Hakka people emigrated all over the world and luckily they took their delicious recipes with them. Miss Tam Chiak shows you how in this video how to cook her version of Hakka yellow wine chicken.

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Even though this dish uses a lot of wine, the alcohol evaporates throughout the cooking process leaving behind it’s distinct flavour. Although it is a traditional confinement food, this nourishing dish can be enjoyed by all.

Ingredients

1
Chicken
, chopped into chunks
1/2
bottle
Yellow Rice Wine
, or hua tiao chew
1
piece
Ginger
, shredded
some
Black Fungus
, soaked
3
pieces
Chinese Mushrooms
, soaked, if you want, you can cut them in half
1
tablespoon
Sesame Oil
, for frying, you can use more if you like a stronger sesame oil taste
1
teaspoon
Salt
1
teaspoon
Sugar
some
Water

Directions

Heat up 1 tablespoon of sesame oil, stir-fry ginger shreds until fragrant.
Add chicken chunks, black fungus and Chinese mushroom. Stir-fry until fragrant.
Pour in adequate water and rice wine. Cook for 20 minutes with lid on.
Season with sugar and salt. Serve.

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