Chicken with Stone's Ginger Wine

For Cantonese, this is traditionally cooked for distributing to relatives on the 12th day after delivery to inform them of the new addition to the family. New mothers are encouraged to drink this Chicken Wine to promote blood circulation & invigorate major organs in the body. The wine is good for warming the lower body, "mok yee(wood fungus)" has the property to cleanse the uterus and peanuts are good for promoting milk.



Ingredients:

200g Chicken pieces
10g "Mok Yee" (wood fungus), soaked & shredded
50g raw peanuts, soaked overnight & drained
1 cup Stone's Ginger Wine
2 cups hot water
1 tsp sesame seed oil
4 slices old ginger, shredded

Method:

Marinate Chicken (use: 1 tsp sugar, 1 tsp soy, 1 tsp oil) for 5mins.

Heat sesame seed oil. Fry ginger until fragrant.

Add Wood Fungus, peanuts, & chicken. Stir fry well for a minute or two.

Pour in 2 cups hot water and bring to a boil and cook until chicken is cooked.

Finally add in the Stone's Ginger Wine and bring back to the boil.

Serve hot with plain rice