Hakka yellow-wine chicken (contains alcohol; also 黃酒煮雞, 薑酒雞, 炒雞酒)

What the tradition says

The tradition holds that this is 促進血行、溫暖腹腔、驅寒暖胃、補血氣，促進血液循環. It is a core Hakka dish: 娘酒雞（又稱薑酒雞或炒雞酒）是一道傳統的客家菜，常在婦女產後坐月子體虛時食用, and Hakka 黃老酒 is a rice wine, home-brewed in the older tradition.

After a caesarean

All the caesarean and wound rules recorded for 麻油雞 apply: wine dishes delayed 7 to 10 days after a caesarean, and 產後7天內傷口若有紅腫、疼痛時，禁止吃麻油酒煮食物，否則傷口會惡化.

Ingredientsserves 2

Method

1. Heat sesame oil and brown the chicken; fry the ginger until fragrant.
2. Pour in the yellow wine. Some versions kill the heat first, then add hot water and wine, uncovered, medium heat 10 to 15 minutes to drive off the bitter edge.
3. Add the dates and goji, then low heat until cooked through; salt.
4. Skim the surface fat before plating.

Also cooked then

Double-boiled fish maw with yam, goji and longan (also 花膠燉鮮奶 and 花膠紅米粥)Pork ribs in sweet vinegarRed date and longan chicken soup

Information only. This page records a food tradition and is not medical advice. Recovery differs for everyone. If you are breastfeeding, recovering from a caesarean, taking medication, or feeling unwell, speak to your doctor, midwife or a registered practitioner first. Full statement