Every monsoon season, my grandmother will cook this dish in Singapore (other than for other ladies going through confinement). Ginger is known to increase blood circulation and keeps the body warm-so it is perfect for the rainy season. When the rain starts falling in Perth and the cold sets in, I automatically crave for my Grandmother's ginger chicken.
Unfortunately I'm unable to locate "wine biscuit" that is required to make the alcohol for Ginger chicken. I did, however, managed to purchase a bottle of ginger wine. It's not as strong as the real thing and it is towards the sweeter side. Beggars can't be choosy and this is as close as what I can get so I'm not complaining! =)
As I was about to dish this up for dinner, I realized that I forgot the wood ear mushrooms! Oh well, there is always a next time.
Ginger Chicken (serves 4)
6 Chicken Drumsticks
1 cup of ginger wine
6 slices of ginger
1/4 cup of stock
1) Heat oil in pan. Fry ginger slices till fragrant. Turn heat to high and add chicken. Quickly brown chicken.
2) Turn heat to low. Add ginger wine and stock. Cover and simmer for 30-40 minutes till meat turns tender. (add wood ear mushrooms)
3) Serve with hot rice and vegetables.
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