The Taste of Yellow Rice Wine Chicken Soup
Many of you love our Hakka Yellow Rice Wine, and even more of you have attempted to make the classic yellow rice wine chicken dish, that is so loved by your families and provides that warm yet refreshing taste after a long day at work.
For the uninitiated, this dish has its origination in Hakka dialect group, where instead of using red rice wine like the Fuzhou dialect group, they use yellow rice wine for this dish. (If you want to learn more about the different rice wines, we have a really helpful article here.) To also use your words to describe this dish, it's described as light, refreshing, with a nutty aftertaste that makes them crave more bowls each time.
This recipe is actually really easy to make, and my sister, who's not exactly a good cook, brings this dish to flaunt at potlucks and gets many compliments. The key to this recipe is obviously rice wine, but also strong ginger (we use bentong ginger), and quality sesame oil. You can read on for the recipe, or if you are a visual learner, here's a simple video to follow along on Instagram.
Recipe Cuisine: Chinese
Recipe Category: Soup
Cook Time: 30 minutes
Cooking Method: Simmering
Recipe Yield: 4-6 servings
Suitable for Diet: Dairy-Free
Nutrition Information: [approximate per serving]
- Calories: 300 kcal
- Protein: 25g
- Fat: 15g
- Carbohydrates: 10g
- Sodium: 500mg
Ingredients:
- 1 whole chicken (about 1-1.2kg), cut into pieces
- 1 cup (250ml) of Hakka Yellow Rice Wine
- Ginger juice, from 50g of ginger (keep the ginger)
- 4 tablespoons sesame oil
- 500ml to 1 liter of water or chicken broth (adjust based on preferred quantity)
- A handful of black and white fungus (optional if you don't like it)
Instructions
- Stir fry the ginger (not the juice) without oil in a heated wok until fragrant.
- Now pour in the sesame oil and stir fry until it bubbles
- Once you get the sesame oil fragrance, add in the chicken
- After the chicken is slightly browned, add in water / broth, and the ginger juice
- Let it boil until it cooks thoroughly
- (Optional), add in the black / white fungus for extra crunch when you eat
- Simmer for 5 mins and finally add in the Yellow Rice Wine. We add this last because we prefer the strong taste of alcohol.
- Turn off the fire once the dish starts to boil. And you're ready to serve.
Yellow Rice Wine Chicken Soup (黄酒鸡汤) is such a nourishing and flavourful dish, and perfect for any occasion. Whenever we serve this, it is an instant crowd-pleaser, especially among the women who finds this nutritious and warming. Its deep broth and tender chicken make it a perfect comforting meal.
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