Thursday, November 20, 2008
recipe is : rice wine chicken
1 chicken, chopped into bite size pieces, cleaned and pat dry
2 big pieces of black fungus (wood ear fungus/mook yee), soaked to softened and cut into broad strips
1 whole chunk of young ginger, skin scraped off, and thinly sliced
1 bottle (about 1 litre) of rice wine
1 tbsp sesame oil
1 tbsp oil
salt to taste
heat the oil in a wok or big pan, add the ginger and black fungus and stir fry for about 2 mins. add the chicken and stir fry until chicken is just cooked
add the rice wine and sesame oil and salt, turn down the flame and let simmer for 15 minutes
dish up and serve hot
this is a chinese dish made mainly for ladies during their confinement month (the time commencing from the day they give birth, 'confined' to the home to let the body heal and recuperate). if this dish is meant for the consumption during the confinement period, old ginger is normally used and salt is omitted.
i personally do not agree with breastfeeding moms (i'm a HUGE advocate of breastfeeding!) consuming this dish as the alcohol will pass through the mother's system into the breastmilk. babies' young organs cannot process the alcohol properly and will put their livers and lives at risk. moreover, the ginger will irritate their digestive and bowel system and can cause tummy upsets.