Chicken With Ginger & Wine Recipe

This Cantonese-inspired post-natal dish can be consumed starting from first week of confinement period. It protects stomach, promotes blood circulation, helps to ward off coldness and dispels "wind" in the body.

Kampong chicken is leaner and the flesh is firmer, choose only the female chicken as this helps to dispel postpartum "wind" more effectively from abdomen and nourishes the body after childbirth.

Ingredients :

• 1 whole kampong chicken (cut into small pieces)

• 300g ginger (juliennes)

• 4 tbsp sesame oil

• 20g black fungus (soaked and shredded)
  
  Seasoning :

• 1 bowl rice wine

• 1 bowl ginger wine

• 2 tbsp soy sauce

Method :

1. Blanch the chicken pieces with boiling water, rinse under running tap water.

2. Pre-fry the shredded black fungus and set aside.

3. Heat sesame oil in a wok and sauté the ginger until golden brown, then add in black fungus and chicken. Stir-fry briskly, pour in ¾ cup of water and simmer with lid on for 10 minutes.

4. Add seasoning and bring to boil, then serve hot.

Credit: http://www.101healthyeasyfoodrecipes.com/healthy-easy-traditional-chinese-confinement-food-recipes/cantonese-chicken-with-ginger-and-wine-recipe.php

Teriyaki chicken fillet with sesame Recipe

Ingredients:
~Boneless chicken thigh (thinly sliced)
~Teriyaki sauce
~Sesame oil
~Sesame seed
~Corn flour

Method:

1. Marinated chicken fillet with teriyaki sauce & sesame oil, keep in chiller for 1 hour.
2. Heat up the pan with slow fire, fried the sesame seed till golden brown, set aside
3. Mixed corn flour with chicken fillet with teriyaki sauce
4. Heat up the pan with sesame oil, stir fried the chicken fillet till cooked, add on 2 spoons teriyaki sauce & 1 spoon of water.
5. Sprinkle the sesame seed on chicken fillet, ready to serve

Stir-fry mixed vegetables with chicken

Ingredients
1/3 cup(s) teriyaki sauce
1/2 tsp ground ginger
1 medium garlic clove(s), minced
1 1/2 pound(s) uncooked boneless, skinless chicken breast, tenders (about 12 tenders)*
2 tsp canola oil
1 cup(s) bamboo shoots
1 cup(s) canned water chestnuts, sliced
1 1/2 cup(s) carrot(s), sliced
1 1/2 cup(s) Chinese cabbage, shredded
2 cup(s) snow peas

Instructions

1. Place teriyaki sauce, ginger and garlic in a large re-sealable plastic bag. Add chicken, seal bag and shake until well combined; marinate at least 20 minutes.
2. Heat oil in a wok (or a large skillet) over high heat until shimmering (very hot). Add vegetables and stir-fry 5 minutes. Remove vegetables from wok, cover to keep warm and set aside.
3. Add chicken and marinade to wok; stir-fry until chicken is no longer pink in center, about 8 minutes.
4. Add vegetables back to wok and stir until well combined; serve hot. Yields about 3 chicken tenders and 1 1/2 cups of vegetables per serving.

Oyster sauce chicken

Ingredients:
• 1 whole chicken (about 3 pounds), cut into pieces
• 5 tablespoons oyster sauce (oyster flavored sauce)
• 4 tablespoons thick soy sauce or dark soy sauce (or a combination of the two)
• 4 tablespoons light soy sauce
• 2 tablespoons granulated sugar
• 4 tablespoons thinly sliced fresh ginger
• 2 tablespoons vegetable oil

Preparation:

1. In a small bowl, combine the oyster sauce, soy sauces, and sugar.
2. Place the chicken pieces in a large bowl and combine with the marinade. Let the chicken stand for 10 - 15 minutes if desired.
3. Heat the oil on medium-high heat in a skillet or preheated wok. Brown the ginger in the oil (this takes about 2 minutes).
4. Turn the heat down to medium. Add the chicken (remove the chicken from the bowl with a slotted spoon, discarding any excess marinade). Cook the chicken on medium heat for 10 minutes, turning over halfway between cooking.
5. Turn the heat down to medium low. Cook the chicken for 6 to 8 more minutes, turning occasionally, until it is cooked through. Serve hot.