This super-comforting sesame wine chicken soup with ginger, great for winter and perfectly warm up on a cold day, also served on during a postpartum "confinement month."
3 tablespoons sesame oil
22 pieces sliced ginger (170g)
2 free range chicken legs (750g)
2 free range chicken wings (228g)
15g black fungus (soaked and chopped into sliced or bite-sized)
A pinch of sea salt 1/2 tsp
6 tablespoons bristol cream sherry, or sweet rice wine
2 tablespoons light soy sauce
11/2 cup bristol cream sherry, or sweet rice wine
33g, 1 small pieces brown candy pieces or 1 tablespoons brown sugar
11/2 cup water
Spring onions or chinese wolfberry
1）Wash and clean the chicken and cut into pieces. Sprinkle some salt on it. Add wine marinade for at least half hour or overnight.
2）Heat the casserole in middle low heat, Add sesame oil and sliced ginger, frying until golden all over. then add the chicken and stir-fry until lightly brown fragrant. add black fungus, soaked 2 hours or overnight in cold water. Cut into any desired shape.
3) Season with light soy sauce, wine, and brown sugar. high heat to cook for 5 minutes. then add water and cook for another 15 minutes. garnish with spring onions or chinese wolfberry. Now, it's done. but the wine soup was far too strong, so we add some remaining wine in the pot for extra strong and flavor.
1) If you cook this as confinement meals, reduce the amount of wine and cook for 20 minutes.
2) Sesame oil is commonly used for chinese cooking, also tastes great, but stir fry in low to middle heat, not for high heat. (It will go toxic at high temperature).
Recipe Source: JosephineRecipes.Co.Uk