- Free range chicken – ½ chicken cut into small edible prices
- Organic Cold Pressed White Sesame Oil – 3 tablespoons
- Glutinous rice wine – 2 rice bowl
- Fresh sliced Bentong ginger – 1 rice bowl (or less depend on requirement) with skin removed before slicing
- Dried black fungus – 1 small piece, soaked, wash and then cut into small strips or pieces
- Dried Kacama herb – 3-4 tablespoon, wash and squeez dry. Put aside.
Method of Cooking
- Pour 3 tablespoons of organic cold pressed white sesame oil onto kuali on medium low fire.
- Pour the sliced ginger and stir fry till the pungent smell has been released.
- Add in the chopped chicken slices into the kuali and stir fry with the ginger slices till the chicken and the ginger slices are mixed well together.
- Add in the sliced soaked dried fungus and kacama herb and stir thoroughly with the ginger and chicken pieces.
- Add the rice wine to the chicken mixture and stir it well.
- Add Himalayan black salt to taste and let it boil till the chicken is cooked well. Do not cook on high fire. Slow medium fire to allow the alcohol content to evaporate and the goodness of the rice wine to seep into the chicken with the herbs.
- If you like it soupy – you can add ½ cup of D.O.M liquor to this chicken mixture while it is cooking.
The reason why I am cooking in this manner is to allow the alcohol content to evaporate and let the goodness of the rice wine and herbs to be absorbed by the chicken. As most mothers are breastfeeding , it is not recommended to intake the alcohol content of the rice wine but still has the good potency of the ginger and herbs to be eaten with the chicken to increase milk for the baby and also the ginger to warm up the mother, heal the blood vessel and remove wind during confinement period.