Monday, July 13, 2015

Chinese Rose Wine and Soy Poached Chicken 玫瑰鼓油鸡

An irresistible dish!!! 
Thanks Cass for recommending this to me!
Saffron Basmatic Rice (recipe here)
Chinese Rose Wine and Soy Poached Chicken 玫瑰鼓油鸡 
(Inspired by  Cass@揾到吃 and recipe adapted from Helena's Kitchen)

(A) 8 drumsticks /on whole chicken (I use 3 whole chicken legs) 

(B) 10g cinnamon quills (桂皮), 10g Licorice root (干草), 8g star anise (八角), 5g Sichuan pepper (花椒), 1 dried cardamom/Tsaoko (草果), 5 slices ginger

(C ) 200g sweet black sauce, 80g soy sauce, 50g rose wine (玫瑰露酒), 3 tbs salt, 100g rock sugar, 5g chicken powder

(D) 6 slices ginger, some green onion

4  hardboiled eggs, shelled

  1. Clean and pat dry the drumsticks/chicken (A), rub the chicken with some salt.
  2. Fill a pot with 2L water. Use a piece of gauze to wrap (B) and put (B) into water and boil.
  3. Once the stock is boiled, simmer for another 1 hour. (You can prepare the stock one day earlier as the herb will develop more aroma.)
  4. Add (C) and (D) into the stock and bring it to boil. Then simmer for another 15 minutes.
  5. Very gently poach chicken for exactly 14 minutes, then immediately remove pot from stove and allow chicken to steep in the stock for 3 hours at room temperature to complete the cooking process. Add in hardboiled egg at this stage.
  6. Remove chicken from stock. Place chicken on a tray to drain, brush some sesame oil on the chicken and allow to cool.
  7. To prepare the gravy, take 1 cup of stock and add 1 tsp of sesame oil then bring it to boil.  Stir in corn flour water to thicken the sauce. Drizzle the gravy on the cool chicken and serve.


  1. 来,来,不醉无归,干碟!干碟!

  2. sister,这个让我有着视觉上的享受。。。 哈哈哈 。。 很有卖相的菜肴。你很棒。你可以回家乡表现了。

  3. This looks fingerlickingly delicious!

  4. So fragrant and tasty wine and soy poached chicken ... love the addition of hard boiled eggs ... I'm hungry now.

  5. 朋友,悄悄地跟你说,这个玫瑰豉油鸡,比我们这边出名的豉油鸡,好吃多了 :)

  6. Esther, that looks so, so, so good!!!

  7. When do you put Chicken in the pot (A) please and thank you.