Double-Boiled Wine Chicken

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Simple Delicious Chinese Wine Chicken

Ready : 1 hrs 10 mins [Prep : 10 mins † Cooking : 1 hrs] Printable Recipe


“Wong Zhao Kai or Chinese Yellow Wine Chicken” is a classic and well-known Hakka dish which is labeled as Confinement food. The VianD has posted two other versions of this dish; namely – “Classic Wong Zhao Kai (Original Chinese Yellow Wine Chicken)” and “Wong Zhao Kai (Chinese Yellow Wine Chicken)”. Nevermind the labeling, bcos this famous and delicious Chicken dish has since become ur everyday favorites – even though the recipe might be altered or toned down for everyone and every day’s enjoyment. The version introduced here is another way of preparing the dish (Double-boiled) and is much much simpler and the result; – a much cleaner and clearer soup with less oil. Here’s The Viand’s take on Double-Boiled Wine Chicken.



  • Three full Chicken Thighs – cut off excess fat and chopped to 1-inch thick or watever size U fancy. If U can get Kampong Chicken, it’s perfect or alternately, Free-range chicken; cos these Chicken has firmer meat texture and a lot less fat. U can keep the Chicken Thighs full and chopped to bite size before serving.


  • Lots of sliced Ginger, few cloves of smashed Garlic, soaked for abt 10-15 mins – Red Dates, Black Fungus, Yuk Chuk, Kei Zi (Wolfberries) and “Dong Quai” (Angelica Sinensis) slices.
  • Shaoxing wine (U can substitute with Brandy) and Glutinous Yellow Rice wine.


  • Salt, Sugar, White pepper, Oyster sauce (Optional) and Sesame oil. All to taste. ** Note : Just dash/pinch of everything, if U prefer a stronger intensity of an ingredient flavor, simply add a little extra of that ingredient/spice – no rocket scientific measurement here. Always taste your Seasoning !!!


  • Step 1 : Simply lay all the Side Ingredients into a heat-resistance cooking pot. Lay the Chicken on top. Sprinkle a generous amount of Salt. Add both the wine, portion wise, it’s really ur preference. NO water cos there will be enough liquid produce form from the Chicken when it cooks. But if U do prefer more soup, U can add water after an hr of steaming, cos by then U can judge the amount of liquid better. Cover and place into a Steamer and let it go for abt at least 1 hrs – on high heat (if Kampong Chicken, a little longer), depending on the heat and Chicken size or ur preference of the texture of the Chicken. Make sure U don’t run out of water in the steamer. Add Seasoning Ingredients and an additional dash of both wine, just for a further kick. There, ur pot of “Double-Boiled Wine Chicken” is ready to be served hot.

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