Tuesday, April 28, 2015

Ginger-Wine Chicken (姜酒雞)

[Serves 1]


1 (210g) chicken thigh , cut into bite size
1/2 tsp cornstarch
1 tsp light soy sauce
dash of pepper
100g young ginger, finely shredded
3 cloves garlic, minced
3g wood ear fungus, re-hydrated
8g dried shiitake mushroom, soaked and sliced
1/2 tbsp goji berries, washed and drained
2 tbsp sesame oil
1 1/2 cup water
1 tbsp wine (Stone's ginger wine or cognac)

  • Marinate chicken pieces with cornstarch, light soy sauce and pepper.  Set aside.
  • In a small saucepan boil soaked wood ear fungus for about 10 minutes. Wash and drain, then cut into strips.

  • Heat sesame oil in a wok and stir fry ginger and garlic until fragrant.
  • Add in marinated chicken and fry over medium high fire until chicken has browned slightly.  Toss in mushroom and wood ear fungus.  Fry for about 1 - 2 minute.

  • Add in water and bring to the boil.  Put in goji berries, covered; then simmer for about 20 minutes or until chicken is cooked.
  • Pour in ginger wine/cognac.  Allow to cook for another 5 minutes.
  • Serve hot.

I prefer cognac as I find Stone's wine too sweet to my liking

This post is linked to the event Little Thumbs Up 


  1. My husband loves Japanese ginger chicken so I think he'd really like this. I like that apart from the chicken, we always have everything in the pantry! :D

  2. Wow, this is real comfort food, more so in the cold weather in your part of the world.

  3. Just the type of dish for my tummy!! It's already warming my stomach


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