This incredibly soothing sesame wine chicken soup with ginger is perfect for winter and provides warmth on a chilly day. It is also traditionally served during the postpartum "confinement month."
Ingredients
(A)
3 tablespoons sesame oil
22 slices of ginger (170g)
2 free-range chicken legs (750g)
2 free-range chicken wings (228g)
15g black fungus (soaked and chopped into slices or bite-sized pieces)
(B)
Marinate
A pinch of sea salt 1/2 tsp
6 tablespoons Bristol cream sherry or sweet rice wine
(C)
Seasoning
2 tablespoons light soy sauce
1 1/2 cups Bristol cream sherry or sweet rice wine
33g, 1 small piece of brown candy or 1 tablespoon brown sugar
1 1/2 cups water
(D)
Garnish
Spring onions or Chinese wolfberry
Serves 2
Method
1) Clean the chicken and cut it into pieces. Sprinkle with salt and add the wine marinade for at least half an hour or overnight.
2) Heat a casserole over medium-low heat, add sesame oil and sliced ginger, frying until golden. Then, add the chicken and stir-fry until lightly browned and fragrant. Add the black fungus, which has been soaked for 2 hours or overnight in cold water, cut into any desired shape.
3) Season with light soy sauce, wine, and brown sugar. Increase the 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 ready, but if the wine soup is too strong, add some remaining wine in the pot for extra strength and flavour.
Helpful Tips:
1) If preparing this as confinement meals, reduce the amount of wine and cook for 20 minutes. 2) Sesame oil is commonly used in Chinese cooking and tastes great, but should be stir-fried over low to medium heat, as it can become toxic at high temperatures.
Method
1) Clean the chicken and cut it into pieces. Sprinkle with salt and add the wine marinade for at least half an hour or overnight.
2) Heat a casserole over medium-low heat, add sesame oil and sliced ginger, frying until golden. Then, add the chicken and stir-fry until lightly browned and fragrant. Add the black fungus, which has been soaked for 2 hours or overnight in cold water, cut into any desired shape.
3) Season with light soy sauce, wine, and brown sugar. Increase the 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 ready, but if the wine soup is too strong, add some remaining wine in the pot for extra strength and flavour.
Helpful Tips:
1) If preparing this as confinement meals, reduce the amount of wine and cook for 20 minutes. 2) Sesame oil is commonly used in Chinese cooking and tastes great, but should be stir-fried over low to medium heat, as it can become toxic at high temperatures.
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