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Stewed Ginger Chicken

I found this recipe in Periplus’s Taiwanese Favorites Mini Cookbook. The recipe looks easy enough and it uses plenty of rice wine and sesame oil in the stewing sauce and lots of ginger as seasoning. I tried it and it resulted in a very delicious, fragrant chicken. The cookbook noted that a more traditional way to cook the dish is using 5 cups of wine and no water to produce a much stronger tasting broth.
Stewed Ginger Chicken


  • 1 medium chicken (preferably free-range), chopped through the bone into large chunks
  • 2/3 cup (165ml) sesame oil
  • 10 thin slices old ginger, including skin
  • 4 cups (1 liter) water
  • 1 cup (250ml) rice wine
  • 1,5 teaspoons sea salt


  • Bring a large pot of water to boil, add the chicken, return to boil, remove the chicken and set aside to drain in a colander
  • In a large wok, heat the sesame oil till hot but not smoking, then add the sliced ginger and let it fry until the edges start to crinkle, but do not let it burn. Add the drained, blanched chicken and stir-fry for 1 minute, then add the water first, followed by the rice wine. Bring to a boil, cover with a lid, lower the heat and simmer for 20 minutes. Add the salt and stir to mix well.
  • Serve immediately.
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3 Responses to “Stewed Ginger Chicken”

  1. lira says:

    Hi Jen, just wondering which wine (drinking or cookin) to use if I plan to use wine for the broth?

  2. jenz says:

    @Lira : I use Chinese rice wine (cooking wine) to cook this :)

  3. lira says:

    thanks Jen..

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