Chinese🍚 Starches

Chicken, Ginger, and Rice Wine Soup

Name: Chicken, Ginger, and Rice Wine Soup
Total time: 1 h
Cuisine: Chinese
Ingredients: 約3 lb chicken; 5 oz peanuts; 1 oz wood ear fungus; 10 pieces red dates; 1 oz dried day lily; 2 oz ginger; 8 cups water; 1 tsp oil; ½ cup rice wine; ½ tsp salt

⏱ 60 min

A classic Cantonese postpartum recovery soup combining chicken, ginger, rice wine, and traditional Chinese medicinal ingredients. The dish features peanuts, wood ear fungus, red dates, and dried day lilies simmered together to create a nourishing, warming broth traditionally served to new mothers during the confinement month.

Adapted from a video by Made With Lau

🎉 Welcoming Baby #3 (with Chicken, Ginger, & Rice Wine Soup) (薑雞酒湯)

Watch on YouTube

Ingredients

chicken約3 lb
peanuts5 oz
wood ear fungus1 oz
red dates10 pieces
dried day lily1 oz
ginger2 oz
water8 cups
oil1 tsp
rice wine½ cup
salt½ tsp

Steps

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1
Rinse and soak the raw peanuts in hot water. Wash the red dates, cut them open along the pit, and remove the pit from each.
2
Rehydrate the wood ear fungus in warm water for about 5 minutes. Once soft, trim off the hard stem and tear into small pieces.
3
Soak the dried day lily in warm water until softened, about 2-3 minutes. Drain, rinse again, and trim off the hard ends with scissors.
4
Wash the ginger, keeping the skin on (it's nutritious), and slice thinly into about 2 oz of slices.
5
Prepare the chicken by removing the skin, head, and feet. Cut at the joints to separate the wings, legs, and breasts, then chop into appropriately sized chunks.
6
Heat 8-9 cups of water in a pot until boiling. Add the chicken pieces and simmer on low heat for about 2 minutes until the chicken turns white, stirring gently to submerge all pieces.
7
Remove the blanched chicken and transfer to a bowl of cold water for a quick rinse. Drain and set aside.
8
Add 1 teaspoon of oil to the pot, add the ginger slices, and stir-fry until fragrant, about 40-50 seconds.
9
Add the peanuts and stir. Pour in 8 cups of water and add the wood ear fungus. Cover and bring to a boil, then reduce to low heat and simmer for 20-30 minutes until peanuts are tender.
10
Once the peanuts are soft, add the blanched chicken, red dates, and dried day lily. Cover and simmer for another 15-20 minutes.
11
Once the soup is ready, uncover and add 1/2 cup of rice wine. Do not reheat after adding wine to preserve the aroma. Season with 1/2 teaspoon of salt.
12
Transfer the soup and all ingredients to a large serving bowl.

Chicken, Ginger, and Rice Wine Soup

Ingredients

Steps

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