• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Easy

Recipe Ingredient

  • 1kg chicken
  • 600ml glutinous rice wine
  • 50g ginger, shredded
  • 2 tbsp sesame oil
  • Salt to taste
  • Herbs
  • 5g tong kwai
  • 4g chuen koong
  • 30g pak kei
  • 10g tong sum
  • 1 tbsp kei chi


  1. Remove skin from chicken and cut into 4 pieces.
  2. Combine the herbs with the glutinous rice wine in a ceramic container. Allow to steep for about an hour.
  3. Heat sesame oil and fry ginger until fragrant. Add chicken and fry for a while.
  4. Pour in the wine together with the herbs. Simmer for 30 minutes or until meat is tender. Adjust with salt to taste.
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