Cantonese Chicken Wine 廣府鸡酒

This dish is good for health because of the use of ginger, sesame oil and rice wine in it. These ingredients can be adjusted according to personal taste and preference. Most of the time this dish is with black fungus, however as I run out of it, I cooked this dish without black fungus. 

Recipe from the Essence of Confinement Cooking with minor modification
Ingredients:
7 chicken drumsticks (you can chop the chicken into smaller pieces or cut the fresh of the drumstick into half for faster cooking)
5~6 pieces of dried mushrooms (soaked, cut into small) 
80g ginger, sliced
100ml yellow rice wine
100ml shaoxing wine
5 tbsp sesame oil
3 tbsp light soy sauce
500ml water
1 tbsp sugar

Method:
1. Boil the chicken in boiling water for 5 mins. Remove from fire and drain the chicken, wash. Set aside.
2. Heat up sesame oil in pan, add the ginger, fry until fragrant and it turns golden brown slightly. Add the chicken, stir-fry until aromatic and the colour turns slightly brown.
3. Pour in water, light soy sauce, sugar and mushrooms. Bring to boil and continue to cook for further 15 mins. Then add in yellow rice wine, and shaoxing wine, bring back to boil. Dish up and serve hot.

Linking this post to Little Thumbs Up Event organised by Zoe of Bake for Happy Kids and Doreen of my little favourite DIY and hosted by Alvin of Chef and Sommelier with the theme ingredient, " GINGER"