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Chicken in Herbal Yellow Wine ~ 黄酒药材鸡


This Chicken in Herbal Yellow Wine is a nutritious chicken soup which is also suitable as confinement food for postpartum mothers during the first 30 days of their confinement period.  It is traditionally believed that Chinese rice wine can help speed up womb recovery, helps blood circulation and ultimately helps the body to speed up recovery. Dangguai - 當歸 (angelica root) helps to warm the body and Yu Zhuk -  竹 (Solomon's Seal) helps to relieve dry cough.  Nowadays this dish of yellow wine chicken is not only served as a confinement dish but as a comfort dish for family members.  This dish is delicious with misua (麵線) and is also available at some Asian eateries too.

Chicken in Herbal Yellow Wine ~   黄酒药材鸡  


  • 2 free range chicken drumsticks cut into bite size, about 420 gm
  • 1.1/2 cup yellow wine
  • 1.1/2 cup water
  • 6 shitake mushrooms, reconstituted and cut
  • 5 gm cloud ears, reconstituted to soften
  • 3 gm dangguai (angelica roots)
  • 15 gm yu zhuk (solomonseal rhizome)
  • 1 tsp oyster sauce
  • 1 tsp goji berries
  • Seasalt and rock sugar to taste         


  1. Season the chicken with some sea salt, set aside.
  2. Heat up a pot and roast the shitake mushrooms.
  3. Add in some oil and lightly fry the chicken.
  4. Add in the wine, water, cloud ears, dangguai, yu zhuk, oyster sauce, mix well and let simmer for a while.  Cover with the lid and cook for about 30 mins. or till chicken is tender and cooked through.
  5. Fine tune to taste with seasalt and rock sugar.  Add in the goji berries.
  6. Dish out and serve with rice or misua.


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