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Chinese (Yellow) Wine Chicken - Confinement Food

January 17th, 2008January 17th, 2008 | CategoryCategory: Occasion, Poultry

I love this dish but I hate it when have to continuously eat it everyday. This is the main dish for my confinement. Although I am still able to swallow it within the whole month but I really cannot enjoy it. Too bore to have same dish 3 meals a day, right?

However, I started to miss it after my confinement :lol: ..so, I will still cook it on and off because my husband loves it too, both of us can finish whole chicken ler..

Ingredients :
Chicken / drumstick
Young ginger (Please choice Old ginger if cook for confinement)
Black fungus
sesame oil
Chinese Wine (or Ginger wine)
salt (avoid salt if cook for confinement)
Brandy (Optional)


Sock black fungus in water 2 - 3 hours before cook.


Chicken cut into small pieces.


Black fungus and ginger cut into slice.


Heat wok and stir-fry ginger without oil for a while.


Add in sesame oil and stir fry .


Add in Black fungus then follow by chicken pieces.

Then add a little bit salt to taste. Try to avoid salt if you are cooking confinement food, I do not know what is the reason to avoid, but my mother told me that. Being a good girl I would follow her. :lol:


Stire fry 2 - 3 minutes to mixed all ingredients.

Then cover it and let it cook about 15 - 20 mins until the chicken is 70% cook. Don’t know when is 70%? I don’t know also, just look at the chicken, i think is ok if it start to turn white but still have blood around the bone.

Open cover and add in Chinese wine (here is the recipe of homemade Chinese Rice wine) or ginger wine. Some people like to add water but I don’t like, I feel tasteless if add water. I usually add 1 bottle of 1 little chinese wine for 1 chicken.

Let it boil for 3 - 5 minutes until all cook.

Add a little bit brandy or OX before take out from wok. Yeap, this tep not advice for confinement food as well. Especially if you are breastfeeding your baby.

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This entry was posted on Thursday, January 17th, 2008 at 10:55 am and is filed under Occasion, Poultry. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

5 Comments

  1. My Home Recipe » Blog Archive » No Time For Recipe Photo Blog :: February 24th, 2008 6:52 am

    [...] want to taste the dish. That blog has become a place for me to search for what to cook today idea. Chinese Wine Chicken is what I am drooling now. Thinking to cook it on this weekend again. Stumble [...]

  2. andrene :: May 12th, 2008 5:09 am

    hi can i know what chinese wine u use? tried it with chinese rice wine b4 but its transparent.. the wine u add looks different.

  3. admin :: August 12th, 2008 4:55 pm

    Hi Andrene,

    I used the homemade Chinese Rice Wine. It actually is different from the Chinese Rice Wine we bought. It should call huang jiu (yellow wine) but not mi jiu (Rice Wine).

  4. helen :: September 23rd, 2008 11:17 am

    i have tried to make this wine twice, but got no wine. at first i thought i used too many choa ban. then i cut down to half. still no wine. how many can i use for 3 kg glutinous rice? what kind of choa ban. there are the sweet ones and the hot ones. Please help!!!

  5. admin :: September 24th, 2008 1:33 pm

    Hi Helen,

    I heard old people saying this recipe couldn’t make on the date which contain number 3, 6, 9 (Chinese calendar), if would produce no wine. Sorry that I have no idea why you couldn’t get wine, :p

    I used to use two type of chao ban. But hot ones lesser because just to make the wine taste thicker.

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