Wood Ear Mushroom Braised Chicken (Yun Er Men Ji)

Why people make this dish

Nourilo came across this dish while teaching a postpartum care class — the classic postpartum “chicken wine” (ji jiu) uses generous amounts of glutinous rice wine together with black wood ear fungus, red dates and ginger to support a new mother’s recovery. But you don’t need to be postpartum to enjoy the logic behind this combination. A modest splash of glutinous rice wine in a home-cooked chicken braise adds wonderful fragrance and warmth, and the wood ear fungus and red dates bring their own nourishing qualities. This is a dish any household can make on a regular weekday.

Method

1. Clean and chop the chicken into pieces. Marinate with a little light soy sauce, white pepper and cornstarch for about 10–15 minutes.
2. Soak cloud ear fungus in warm water until fully softened; trim off the tough stems.
3. Slice the red dates thinly; cut ginger into strips.
4. Heat a little oil in a wok over medium-high heat. Stir-fry the ginger strips until fragrant.
5. Add the marinated chicken pieces and pan-fry until lightly golden on both sides.
6. Add the soaked cloud ear fungus and red date slices; toss to combine.
7. Splash in the glutinous rice wine, add a little water, and season. Cover and braise over medium heat for about 15 minutes, until the sauce reduces and thickens.
8. Toss in the spring onion sections, stir a few times, and serve.

Nourilo’s Tips

• When making the full traditional postpartum chicken wine (ji jiu), the wine is added towards the end so the aroma stays intense. For this everyday home version, you can add the wine together with the other seasonings.
• This dish is nourishing for blood, supports skin health, and is associated with slowing the signs of ageing. Everyone in the family can enjoy it.
• If you prefer a richer wine flavour, add the glutinous rice wine last, just before the sauce finishes reducing.