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Ginger Wine Chicken
黄酒鸡
黄酒鸡
Serves
3
Time
55 min
For
Weeks three to six
Po Po sayswhy we make this
“The spine of weeks 3–6. Eaten daily by mothers from week 3 onward to drive out 'wind' and warm the womb.”
Ingredients · 材料
At SeeWoo · Wing Yip
600g
Chicken legs (skin-on) 鸡腿
bone-in, chopped into pieces
100g
Old ginger 老姜
smashed and lightly bruised
300ml
Glutinous rice wine (Shaoxing) 黄酒/绍兴酒
3 tbsp
Toasted sesame oil 麻油
10g, soaked
Dried wood-ear fungus 木耳
to taste
Sea salt 盐
Method · 做法
1
Heat sesame oil on medium-low. Add ginger and slow-fry 5–7 minutes until edges curl and ginger is fragrant. Don't brown.
2
Add chicken. Stir-fry until skin tightens and turns pale gold, about 6 minutes.
3
Add wood ear. Pour in rice wine and 200ml hot water. Bring to a hard boil for 60 seconds (this burns off sharp alcohol while keeping aroma).
4
Cover, reduce heat, simmer 25 minutes. Salt at the end.
5
Serve with rice. The ginger pieces are edible and warming.
Herbs & safety · 安全
Do not start before day 15 (natural birth) or day 22 (C-section). Wine + ginger is too aggressive while tissues are still healing. If breastfeeding, the brief hard boil reduces alcohol significantly but trace amounts remain, time feeds 2–3 hours after eating.
Most of the alcohol cooks off during the boil, but trace amounts can remain. If you are breastfeeding, time feeds two to three hours after eating, or skip the wine.