Back in 2008, I made my first ginger chicken. Since then, I have been adapting and adjusting this recipe. It hasn’t changed much, but I really like it with chicken thighs-maybe for its tenderness than drumsticks for some reason. The addition of spring onions is good too.
I “inherited” a clay pot when a friend of mine returned back to Singapore. What a gem I thought!! The use of a clay pot makes such a difference. It retain heat and adds a lovely flavour to this stew. Perfect for winter!
I used Stones ginger wine to make this dish. While it is not “authentic” in the sense of making the ginger wine by myself, it is a good compromise. The more I stewed this dish, the better it taste, but I cannot resist adding an additional dash of ginger wine before serving for a stronger taste.
The most funny thing was, back in 2008, I forgot the black fungus. guess what? I forgot it this round too!
Ginger Wine Chicken
600 grams of chicken thigh diced
1 tablespoon of garlic
5 generous slices of ginger
1.5 cup of ginger wine
1 cup of chicken stock
small bunch of spring onions
10 chinese mushrooms hydrated and sliced
1 tsp of salt
1 tsp of sesame oil
saute garlic and ginger. Brown chicken in claypot. Simmer in stock and wine for 20 minutes or so. Add in mushrooms at the 10 minute mark for it to absorb all the beautiful flavours. Season with salt and sesame oil. Toss in spring onions at the last minute. If you like, add a dash of ginger wine before serving and a little drizzle of more sesame oil.