Name: Wine Chicken
Yield: Makes 4 to 6 servings as a main dish or 8 to 10 servings as part of a multicourse meal
Cuisine: Singapore Hakka
Ingredients: 2 tablespoons vegetable oil; 2 cups glutinous rice wine, cream sherry, or tawny port; 5 pieces dried black fungus, such as cloud ears, each about 1 inch wide (optional); ¾ cup minced fresh ginger (about 4 ounces); ½ teaspoon Asian sesame oil; 1 teaspoon sugar; 1 chicken (about 4 pounds), rinsed and cut into 3-inch pieces with bone (see note); 1 teaspoon salt; 1½ cups water

Preparation info

Makes
4 to 6
servings as a main dish

Difficulty
Medium

Appears in

The Hakka Cookbook

By Linda Anusasananan

Published 2012

About

Serve this warming stew with hot cooked rice to sop up the gingery wine-infused juices. Some cooks believe that the chicken tastes sweeter when braised in a Chinese clay pot. If you have one, after browning the chicken, transfer the pan contents to the clay pot and continue braising. Serve directly from the clay pot.

Ingredients

5 pieces dried black fungus, such as cloud ears, each about 1 inch wide (optional)
2 tablespoons vegetable oil

Method

Rinse the black fungus and place in a small bowl. Soak in hot water until the fungus is soft, 15 to 20 minutes. Rinse the fungus well, and squeeze out excess water. Pinch out and discard the hard knobby center of the fungus. Cut the remaining fungus into thin strips.
In a 14-inch wok or 5- to 6-quart pan over medium-high heat, stir the vegetable oil, sesame oil

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Wine Chicken

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