Glutinous Rice Wine Chicken

This Glutinous Rice Wine Chicken(黄酒鸡) is one of the traditional Hakka dish eaten during confinement or Chinese New Year. To cook this dish usually they would buy kampong chicken instead of the normal chicken and simmer it together with their homemade Glutinous Rice Wine. According to the Hakka this dish is good to replenish lack of blood due to fatigue, malnutrition, cold chills, irregular menstruation, anemia, postpartum weakness and etc. 

(serves: 2-3 | Preparation: 10 minutes | Cooking: 15 minutes)

Ingredients:
1/2 Chicken(about 600g), cut into bite sizes
1 Tablespoons of Sesame Oil
6 Slices of Ginger, cut into thin strips
200ml - 250ml of Glutinous Rice Wine
6 Red Dates, cut into thick slices
1/4 Teaspoon Salt

Marinade:
1 Teaspoon Cornflour
1 Teaspoon Sesame Oil
1 Teaspoon Light Soy sauce
1 Teaspoon Cooking Wine

Method:-

1. Marinate the chicken with cornflour, sesame oil, light soya sauce and cooking wine for at least 10 minutes.

2. Preheat Happy Call Pan on low heat with sesame oil and saute gingers till fragrance(close but don't lock).

3. Add in marinated chicken and cook on low heat for 1 minute (closed and locked), flip the pan over and cook for another 1 minute.

4. Next flip the pan back, add in rice wine and red dates, locked the pan and simmer over low heat for about 8 - 10 minutes till the chicken is tender and cooked through.

5. Lastly add in salt to taste and serve hot.