Chicken with Ginger and Wine

Collected from From Mothers to Mothers

Hmong chicken soup.jpg


500 grams of chicken breast

200 grams of julienned ginger

100 mL white rice wine

1 handful of daylily

1 handful of black fungus

50 grams of peanuts

3 tablespoons of sesame oil

1/2 teaspoon of salt

(optional garlic and sesame oil)



1.  Soak dried daylily and black fungus overnight.  Drain water and rinse clean.

2.  Chop chicken breast into 1 cm thick slices.

3.  In a large wok or pan, heat sesame oil over high heat.  Add ginger slices and cook for 2 minutes until fragrant.

4.  Add chicken and cook for 2 minutes until slightly browned.  Add white rice wine (water if needed), and bring to boil.  Cook for 5 minutes.

5.  Add daylily and black fungus.

6.  Leave it to simmer for about 50 minutes.