I trust many of us will associate this dish with confinement..it is quite a common confinement dish for mother who has just given birth as it believes that it brings nutrition to the body, the wine to improve blood circulation, to warm the body and also getting rid of 'wind' in the body. Now that i mentioned 'wind' , i remember i was talking to a doctor long time ago telling him that i suspected myself had lot of wind in the stomach. He laughed and said, 'wind' ? what wind?? He then sort of corrected me and said it should be ' gas'..ok ..ok..Gas...no wind.. hehe..
My intention of this post is actually for the submission to the Malaysian Food Fest Sabah event.. In Sabah, particularly to the Kadazan-Dusun ethinc group, they have a very similar traditional dish to this glutinous rice wine chicken. They call it Sup Manuk Lihing or Drunken Chicken. Instead of using the regular glutinous rice wine, they use a traditional homemade rice wine called Lihing rice wine . According to the host of MFF Sabah event, Mary of A Pepper's Love, this Lihing rice wine has a very distinctive flavour and can be enjoyed as a beverage or to be added to a savoury dish. As I am not able to obtain this Lihing rice wine here, i just use a regular glutinous rice wine and here i followed Mary's recipe for her version of Drunken Chicken. If anyone of you are interested to purchase the Lihing rice wine, you can hop over to Mary's blog
here for the supplier's contact.
|This is Lihing rice wine..photo credit : A Pepper's Love|
|i have used this ....|
|and another time used this..i prefer the one above.|
1/2 kampung chicken / village chicken, chopped into pieces
300ml lihing rice wine ( i used glutinous rice wine )
1 medium piece dried black fungus, soaked and cut into strips
60gm ginger, shredded
250ml water or more
1/2 tsp ajinomoto ( optional )
1. Pour the oil in the wok or pot and heat up. Add ginger and saute till fragrant.
2. Add in the chicken pieces , stir on high fire till they are lightly browned. Pour in the wine, add in the black fungus, bring to a boil and let the alcohol evaporate. Then pour in water, let it boil and lower fire to let it simmer for 5 minutes. Add salt and add in more water or wine as desired to suit taste. Add ajinomoto if needed. Serve hot.
I am submitting this post to Malaysian Food Fest ( Sabah Month ) hosted by Mary of A Pepper's Love