Glutinous Wine Chicken


  1. Glutinous rice wine, enough to cover the chicken parts. (click here for recipe)
    I made this wine myself as it is illegal to sell wine here without license, it is not easy to buy. I used to buy from this lady who makes it at home but find that it is too diluted. Hence I told myself I must master this recipe so as to continue cooking for my family.
  2. 1 Sakura chicken, chopped into small pieces
  3. Small amount of sugar and light soya sauce
  4. 2 cups of ginger, minced.


** I like to use either old ginger or 文冬姜, it may not be easy to find but I managed to find them in the vegetable stalls in the wet market. 


  1. Pound the minced ginger and extract the juice. Ensure that ginger juice is really all squeezed out. Keep it aside separately. We will be needing both.
  2. With about 1 tbsp of oil, stir fry the ginger till slightly browned.
  3. Add in the chicken pieces and cook both sides. You may either brown it or half cook it. Both is fine.
  4. Slowly add in the ginger juice, this is to ensure that the chicken absorbs the ginger juice.
  5. After adding all the ginger juice, wait till its boiling.
  6. Pour in wine, making sure the chicken is submerged.
  7. Simmer for 15~30mins.
  8. Add light soya sauce and sugar to taste. For me, I added about 2 tbsps of sugar and 1 tbsp of light soya sauce but it all depends on the wine. Some wine are sweeter in taste so it requires lesser added sugar.