Today I am going to post 4 kinds of recipes cooked for new mothers during the confinement period.
For Chinese mothers who had just given birth to babies, the confinement period is an important affair and they will be cooked food that will help to get rid of the 'wind' from their bodies. If they do not take care during this period, it is believed that they will suffer all kinds of aches and pains later on in their lives. Some will experience aches and pains long before they even get into old age!
1) STEWED GINGER CHICKEN
Ingredients
500g or half a chicken
10g cloud ear fungus (wan yee) , soaked and cut into bite-size pieces
25g dried lily buds (kam cham) , soaked and knotted
16g tong sum
8 red dates, pitted
7g (two thick slices ) old ginger
2 tbsp sesame oil
2 cups hot water
Seasoning (A)
1 tsp salt
1 tsp sugar
1 tsp light soy sauce
1 tbsp ginger juice
1 tbsp rice wine
1 tbsp cornflour
1 tsp sesame oil
Seasoning (B)
half tsp salt
1 tsp sugar
1/4 tsp pepper
Method:
Gut the chicken and wash thoroughly. Scald in hot water for 1 to 2 minutes. Rinse , then drain. Marinate chicken with seasoning (A).
Heat sesame oil in a deep saucepan and fry ginger slices till fragrant. Add tong sum, cloud ear fungus and rede dates. Stir fry briskly.
Add marinated chicken and fry well. Add hot water and seasoning (B). Bring to a simmering boil-covered-for 10 minutes. Lower the heat and cook over a gentle heat for 20 minutes.
Add the lily buds during the last five minutes of cooking. Dish out and serve hot.
For Chinese mothers who had just given birth to babies, the confinement period is an important affair and they will be cooked food that will help to get rid of the 'wind' from their bodies. If they do not take care during this period, it is believed that they will suffer all kinds of aches and pains later on in their lives. Some will experience aches and pains long before they even get into old age!
1) STEWED GINGER CHICKEN
Ingredients
500g or half a chicken
10g cloud ear fungus (wan yee) , soaked and cut into bite-size pieces
25g dried lily buds (kam cham) , soaked and knotted
16g tong sum
8 red dates, pitted
7g (two thick slices ) old ginger
2 tbsp sesame oil
2 cups hot water
Seasoning (A)
1 tsp salt
1 tsp sugar
1 tsp light soy sauce
1 tbsp ginger juice
1 tbsp rice wine
1 tbsp cornflour
1 tsp sesame oil
Seasoning (B)
half tsp salt
1 tsp sugar
1/4 tsp pepper
Method:
Gut the chicken and wash thoroughly. Scald in hot water for 1 to 2 minutes. Rinse , then drain. Marinate chicken with seasoning (A).
Heat sesame oil in a deep saucepan and fry ginger slices till fragrant. Add tong sum, cloud ear fungus and rede dates. Stir fry briskly.
Add marinated chicken and fry well. Add hot water and seasoning (B). Bring to a simmering boil-covered-for 10 minutes. Lower the heat and cook over a gentle heat for 20 minutes.
Add the lily buds during the last five minutes of cooking. Dish out and serve hot.
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