A rainy day like today calls for a comfort dish like Ginger Wine Chicken.  This dish is traditionally cooked and eaten by Chinese women in confinement because it strengthens the body and helps ward off cold. But to me, it represents motherly love and familiarity.

You see when I was growing up, my mother used to make this dish at least twice a week. I’m not sure whether it’s lack of inspiration on her part or she just knew that it is a winning dish every single time – seeing her children devoured the chicken and ate up their rice. I’m especially fond of the soup I drink it till the very last drop.

Ingredients:
1 whole chicken (1 -1.5kg), chopped into 8 pieces*
1 tablespoon sesame oil
200g fresh ginger, julienne
1 tablespoon chopped garlic
1 cup Hua Tiao wine
2 cups water
1 teaspoon salt
1/2 teaspoon white pepper

*For best results, use organic/kampung chicken. Shop at wet market and get them to chop it for you.

Directions:

1. In high heat, fry ginger in sesame oil until it is lightly browned. Add garlic and fry for another 30 seconds.
2. Add chicken and fry for another 2 minutes, stir it often to ensure nothing is sticking to the bottom of the pot.
3. Add wine, stir and let it cook for 2 minutes. Add water and bring it to a boil. Lower the fire, cover and let it simmer for about 20 minutes. Stir it once in a while.
4. Add salt and pepper according to your liking.
5. Serve with fluffy white rice.

Updated: I was just wondering if it is ok to feed alcohol to children, which my mom clearly did. Anyway, after much research which includes running to kitchen cabinet and checking the label on the wine bottle. Hua Tiao wine has 17.5%  alcohol content and it should be evaporated after 20 minutes of simmering. No chance of getting your kids high with this one 😉