Braised Chicken with Rice Wine
Simmer chicken with Chinese herbs such as Sichuan lovage root (chuanxiong) and angelica sinensis (dang gui), along with rice wine. A warming dish ideal for cold-weather nourishment.
Ingredients
Silkie chicken or black-bone chicken (cleaned, blanched in boiling water, and cut into pieces)
1 (about 750-1000 g)
Chuanxiong (soaked in warm rice wine)
3 g
Dang Gui / Angelica sinensis (soaked in warm rice wine)
2 g
Cinnamon twig (soaked in warm rice wine)
3 g
Cinnamon heart (soaked in warm rice wine)
2 g
Star anise (soaked in warm rice wine)
3
Goji berries (soaked in warm rice wine)
20
Rice wine (some used for the warm wine soak, remainder added to the pot)
2 bottles
Instructions
1
Step 1
Clean the chicken, blanch with boiling water, then cut into pieces and set aside.
2
Step 2
Soak the above herbs in warm rice wine for 1 hour.
3
Step 3
Place the chicken in a deep pot, add the herbs and the remaining rice wine, cover with the lid, heat over high heat until the alcohol ignites, then reduce to low heat and simmer for 10 minutes before serving.
