Wednesday, November 29, 2006

Nothing bit a hearty soup that warm the stomach

It's seem like the raining season has finally arrived. Gone were those hazy days.Yes... clear sky once more.

What to eat in this kind of weather?
We only have this dish during special occasion and I kind of miss it, so here goes. Chicken cooked in Chinese wine soup. My recipe is slightly different from my mum. I used sake and mirin instead of Chinese wine cause I ran out of it.




Ingredients
1/2 chicken
4 knob of ginger (If you don't like the taste too strong, then 2 should be OK.)
some dried mushroom soaked in water
some "wan yee" and "mok yee"
(Black fungus)
4 spoons of sake
4 spoons of mirin (this will give you some sweetness to the soup)
water
Salt to taste

Method
1) Boil water in a pot and put in chicken.
2) Boil for 3 minutes then drain the hot water and set aside the chicken.
3) Bring to boil 4 bowl of water, ginger, sake and mirin.
4) Add the chicken into the pot and boil for 20 min in slow heat.
5) Add mushroom, "wan yee", "mok yee" and boil for another 10 minutes.
6) Add salt to taste.
7) You can add more sake or mirin if you like your soup to have that extra kick or a bit more sweetness. Leave it to boil for another 5 minutes.
8) Serve hot with rice.

This is my first time trying the soup and it came out delicious and the aroma of the wine is heaven. Do try it.

2 comments:

阿姨 said...

yeah i luv this too...But the way fo preparing is bit different from ur...;)

I normally marinade the chicken with ginger and the wine (homemade wine from my aunty)
I'll stir fried the ginger with the chicken 1st then only add in water and another cups of wine in the last... hehehe

TehSee said...

Your ways sound delicious too...it's like Chicken in sweet chinese wine...Miss this dish cause difficult to find homemade wine here.

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