Traditional Nourishing Ginger Wine Chicken Soup

Ingredients:

• 150ml Feng He Garden Ginger Wine
• 1 whole kampong chicken (approximately 1.2kg, cut into bite-sized pieces)
• 50g old ginger (sliced thinly)
• 2 tbsp of Ghee Hiang Sesame Oil
• 10 pieces of dried red dates (pitted)
• 1 tbsp of wolfberries (goji berries)
• 300ml water
• A pinch of salt to taste
  

Method:

1. Prep: Shake the bottle of Feng He Garden Ginger Wine well before opening to ensure the natural, flavor-packed sediment is fully distributed.
2. Aromatics: Heat the sesame oil in a wok over medium heat. Add the sliced old ginger and fry for about 2 minutes until the edges are slightly golden and fragrant.
3. Sear: Add the chicken pieces into the wok. Sear the meat until it changes color, and the skin shrinks slightly, locking in the natural juices.
4. Simmer: Pour in 150ml of the Ginger Wine, along with the water, red dates, and wolfberries. Bring the entire mixture to a rolling boil.
5. Reduce: Once boiling, turn the heat down to low, cover with a lid, and let it simmer gently for 25 to 30 minutes until the chicken is completely tender and the broth turns a beautiful golden hue. Season with a tiny pinch of salt to taste, then serve hot.