Ginger wine chicken (Gai zao)

Serves 5

10 pieces chicken drumsticks and thighs
1 1/2 palm sized pieces of old ginger
5 cloves garlic
Woodear mushrooms/"mok ee" fresh or dried, same amount as the ginger.(If using dried woodear, they have to be soaked in hot water for about 10-15 minutes to redydrate)
Ginger liquor or Ginger wine (I used Eu Yan Sang's Ginger liquor, or you can also use Stone's Ginger Wine)
Splash of tsao tsing cooking wine
Splash of sesame oil
Finely ground white pepper
Salt
1 chicken stock cube
2 -3 tablespoons of vegetable oil
Enough hot water to just cover the ingredients

1. Marinade the chicken pieces with some salt, finely ground white pepper, a splash of sesame oil, splash of tsao tsing wine, and a splash of the ginger liquor/wine. Let it sit for at least 20 minutes.

2. While it's marinating, peel the ginger and cut it into thin matchstick size, or julienne.

3. Cut the garlic cloves in matchstick sizes too.

4. If you're using dried woodear mushrooms, drain the water. Cut off the hard stems and cut into shreds or julienne. Cut the same amount as the ginger.

5. Heat the oil up oil in a wok and fry the ginger and garlic till there's an aroma, about 3-5 minutes.

6. Throw in the woodear and fry for another 3 minutes. Splash some tsao tsing wine on the side of the wok - it will sizzle.

7. Add hot water, estimate how much you will need to just cover the chicken.

8. Boil for about a minute, then add the chicken pieces along with whatever marinade is in the bowl.

9. Add another splash of tsao tsing wine, about 1/3 cup of ginger liquor (you can use less or more, depending on how much kick you want it to have. Add a little at a time and taste)

10. Add in the chicken stock cube, salt and pepper.

11. Lower the heat and cover for about 15- 20 minutes.

12. Serve hot with steamed rice or on its own.


* This is a very warm and invigorating Cantonese dish, usually made for women in their 30 days confinement after the birth of a child, although it doesn't just have to be women who enjoy it! This is one of my Dad's favourite dishes too. Wine is well known in Chinese food to promote blood circulation, and ginger for its healing properties. 

This recipe was given to me by my Dad's godmother, though she didn't tell me what were her exact measurements. So I usually make this dish by gut feel, sight and taste. Some people like it very gingery spicy, some don't. I like mine super gingery so feel free to cut back on the amount.