Ginger wine chicken

I bought some ginger wine from the airport. It was a big bottle… Andy doesn’t like it, he thinks it’s too sweet. I cannot finish it alone so I improvised and did this ginger wine chicken. Along with stir fried 小白菜喵, and old cucumber soup with sweet corn.

Ginger wine chicken


  1. Five chicken thighs, chopped to three pieces
  2. Dried black fungus
  3. Old ginger
  4. Dried chestnuts 
  5. Ginger wine


  1. Sesame oil
  2. Cooking oil
  3. Light soy sauce
  4. Dark soy sauce


  1. soak the black fungus in water for about one hour
  2. soak the dried chestnuts for 2 to 3 hours… side note here, you can try it with fresh or even packet chestnuts. Dried chestnuts take a long time to cook but it really pays off… they are sweet and so delicious.
  3. stir fry the ginger in sesame and cooking oil.
  4. when its fragrant, add in chicken and stir fry till browned.
  5. then, add in the chestnuts and black fungus.
  6. add in the ginger wine, here I added enough to cover the chicken. Stir in one tablespoonful of light and dark soy sauce. If the mixture is too thick, add in some water.
  7. Keep cooking till chestnuts are soft, about two hours.

An all time favourite!


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