Chicken with chinese wine

I am still in lazy mood tired from my trip. How I wish I can just row on bed doing next to nothing. Tough. I still need to feed my hubby (and myself of course). I have been running around like headless chicken trying to get things in place since the very day I came back from my long holiday. My worst nightmare is still my bedroom. I just don't know where to begin. There are tons of clothes I need to keep away.

That explain why I have been on hunt for simple recipe to cook. My chicken with rice wine is a simplified version. The whole dish took me about an hour to complete (including preparation time). It is not that difficult. Best thing about this recipe is that it requires minimal ingredients. Not bad for chinese dish. Best thing about this recipe is I made one dish for both lunch and dinner. I don't even need to slog in kitchen again for dinner :).

What I really like about this dish is the chinese wine and chicken taste do not overpower one another. It taste just right. Best thing about this dish is hubby love every bit of it.

8 chicken drumsticks (marinated with salt and pepper overnight)
300g ginger (sliced)
Sesame oil
60g black fungus (soaked, and tear)
400ml shaoxing wine
20ml brandy

300ml Rochester Old Jamaican recipe dark ginger(non-alcoholic)
1200ml water (or lesser)
4 tbsp soya sauce

Fry the ginger slices with sesame oil till fragrant. Add in drumsticks. Stir fry till the chicken turn white. This may require a few minutes. Add in the black fungus. Stir for a minute or two. Add in shaoxing wine. Bring it to boil over high heat. Add in the rest of the ingredient. Bring it to boil. Reduce to low heat and let it simmer till the chicken for at least 20 minutes.

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