Chicken in Chinese Rice Wine

4.9 from 9 reviews

Author: Anita Jacobson




Prep Time: 15 mins

Cook Time: 1 hour 15 mins

Total Time: 1 hour 30 mins

Serves: 4


  • 1 tablespoon sesame oil
  • 100 gram ginger, preferably old ginger, peeled (optional) and thinly sliced
  • 1 whole free-range chicken (Indonesian: ayam kampung), or 6-8 chicken drumsticks, or 3-4 chicken leg quarters
  • 10 gram Angelica roots (当归- dang gui)
  • 15 gram red dates/jujube (红枣- hong zao)
  • 10 gram goji berries (枸杞- gou qi)
  • 400 ml Chinese yellow rice wine (黄酒- huang jiu)
  • 200 ml Chinese white rice wine (白酒- bai jiu)
  • 50 gram rock sugar
  • 1⁄2 teaspoon salt, omit if your rice wine has salt content in it


  1. Heat sesame oil in a pot on medium-high heat and fry ginger until fragrant. About 3 minutes.
  2. Add chicken pieces and cook until no longer pink. About 2 minutes.
  3. Add red dates, Angelica roots, goji berries, yellow rice wine, and white rice wine. Mix well, and bring to a boil.
  4. Season with salt, then turn the heat to a simmer, cover the pot, and cook for 1 hour.
  5. Add rock sugar and cook until the sugar is completely dissolved. Turn off the heat and serve the chicken in immediately.

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