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easy Indonesian recipes

Chicken in Chinese Rice Wine

This chicken in Chinese rice wine recipe is one that is super easy to make, as long as you can get a hold of the rice wine. The recipe is passed down to me from my Mom, and hers specifically use two kinds of rice wine, the yellow rice wine (Chinese: huang jiu) and the white rice wine (Chinese: bai jiu) in a two to one ratio. The requisite old ginger is there, but it also has angelica root (Chinese: dang gui root), red dates/jujube fruit (Chinese: hong zao), and goji berries/wolfberries (Chinese: gou gi zi). You just know its going to taste great with a list of ingredients like that, right? ♥

Chicken in Chinese Rice Wine

Chicken in Chinese Rice Wine

According to Chinese tradition, a woman right after her pregnancy will need to eat this dish for 30 days straight. It is believed that this is good for the new Mom, keeping her warm and what not. This dish is super tasty, but having to eat even the tastiest food for 30 days straight must be a pretty horrible experience. But all new Mom seems to bear with it since they are supposed to be good for her (and her baby presumably)? I for one am not buying it, I mean, this dish is boozy as hell. Maybe someone expert in this needs to explain to me why new Mom need to be stoned drunk for 1 month? Meanwhile, the rest of us are of course free to have this whenever we feel like it. Make sure you don’t drive afterwards if you are feeling a bit tipsy. ♥

Chicken in Chinese Rice Wine


3.7 from 3 reviews

Categories:

Cuisine:

Prep Time: 15 mins

Cook Time: 1 hour 15 mins

Total Time: 1 hour 30 mins

Serves: 4

Ingredients

  • 1 tablespoon oil
  • 100 gram ginger (old one is better), peeled and bruised
  • 1 whole free range chicken (Indonesian: ayam kampung), cut into 8 pieces
  • 3 slices of angelica root (Chinese: dang gui)
  • 8 dried jujube fruits/red dates (Chinese: hong zao)
  • 1 tablespoon dried goji berries/wolfberries (Chinese: gou gi zi)
  • 400 ml Chinese yellow rice wine (Chinese: huang jiu)
  • 200 ml Chinese white rice wine (Chinese: bai jiu)
  • 50 gram rock sugar
  • 1/2 teaspoon salt

Instructions

  1. Heat oil in a pot and fry ginger until fragrant, about 3 minutes.
  2. Add chicken pieces and cook until no longer pink, about 2 minutes.
  3. Add angelica root, jujube fruit, goji berries, yellow rice wine, and white rice wine. Mix well and bring to a boil.
  4. Season with rock sugar and salt. Reduce heat and simmer for 1 hour.
  5. Remove from heat and serve immediately.

Comments

  • Thorsten says:

    I just tried your Chicken in Chinese Rice Wine - It was very delicious!

  • Saadia says:

    Hi, I grew up eating this dish in various ways and I love the smell of dang gui. I just want you to know that alcohol evaporates during cooking, so it is not actually supposed to make you drunk. Here is a family story: over 50 yrs ago, my mother gave birth to my long-awaited baby brother. My father was a foreign service officer and we were stationed in Paris, France. He knew about this traditional chicken & wine recipe but had no idea where to find the rice wine. So he improvised by buying a case of Johnny Walker black label whiskey and fixing the soup every day. This made all the visiting guests roll on the floor laughing because my baby brother was fat and sleepy all the time, from the richness of the breast milk!

  • yummy says:

    The alcohol shld evaporate wgen you cook it properly and leave behind a both that's rich...it is excellent for the new mother as well as elderly parents in the 80s who is weak or gas bad circulation. Extremely nice fir finner on a cold winters night. The author is mistaken to call this bozzey unless she did not cook it properly yo evaporate the alcohol .

    • Anita says:

      Ahh.... I see. So they evaporated :) I have always thought that I the flavor is partly contributed from the alcohol content, haha, my mistake then :)

  • Hermsoven says:

    Nice! But try using fistfuls of dates, wolf berries, wood ears, and 3 chicken thighs cut in half. Toss in the soaking water from the dry ingredients and simmer the whole thing for not more than a half hour unless you're trying to destroy the chicken! Salt is not necessary. The wine is already salted. Delicious. 5 stars with my alterations.

  • Darren says:

    Hi, just wondering what kind of yellow and white rice wine you used? Ive tried the recipe using a random rice wine i found, but it tasted totally awful. I have also heard people using a red glutinous rice wine - any thoughts on that?

    • Anita says:

      Hi Darren, my Mom makes her own rice wine from white glutinous rice, so I always got them for free. But, she said if I were to buy them from store, it is best to look for the one labeled nuo mi jiu (糯米酒). When failed, simply used either mi jiu (米酒), or even shao xing jiu (紹興酒). But, whichever one you end up using, make sure you buy the one that has 0% salt content, meaning it can be used as drinking wine. The one that has salt content are okay if you are going to use it for stir frying where you only need a couple of tablespoon for the entire dish. In dishes where the measurement calls for copious amount of wine, if you use those with salt content, it will taste awful.

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