Wayne’s Mom’s Wine Chicken

March 29, 2011 § Leave a comment

In the early years of Wayne’s parents’ marriage, his paternal grandmother taught his mother how to cook the different recipes that his father liked to eat. Following that tradition, each time Wayne and I go up to visit his family, his mom shows me how to create one of Wayne’s favorite dishes.  I usually stand next to her with my iphone to visually document every ingredient and every step and then type in all her tips so I don’t forget; otherwise I’ll be stuck in my kitchen with my toes curled in frustration while my fingers hurriedly Google random key words to figure out what I think I might have forgotten– it’s a mess. On our last trip up to see his family, she taught me how to make her wine chicken, which tastes a little sweet and a little salty and has wonderful flavor. The meat is juicy and tender, and the leftover sauce can be used as a rich, flavorful base for chicken soup.

6 chicken legs (or any combination of legs and thighs that add up to two pounds to two and a half pounds of chicken will do, bone-in is necessary for juicy-ness)
Sliced ginger (…a lot?)
1/2 cup Rice wine (refer to this picture)
1/2 cup Fermented sweet rice sauce (refer to this picture)
Sesame Oil
Optional: Goji berries and dried dates (washed thoroughly three times)

1. Blanch the chicken by gently dropping the chicken pieces in to boiling water. Boil chicken until the meat has just turned white. Rinse and set aside.
2. Pour a generous amount of sesame oil in to a large cooking pan. Sauté the sliced ginger over medium-high heat.
3. Add the blanched chicken and cook until golden brown on all sides.
4. Add rice wine and fermented sweet rice sauce
5. Cover and simmer over low heat for 20 to 25 minutes. Stir occasionally.
6. Optional: Add Goji berries and dried dates
7. Salt to taste


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