Yellow Wine Chicken


  • One whole Beacon Kampong Seaweed Chicken (Remove skin and cut into pieces)
  • 500g of old ginger (400g to pound, 100g to blend to juice with 200ml water)*
  • 1 tsp salt (marinate the chicken)
  • 150ml sesame oil
  • 350ml yellow wine*
  • 500ml water*
  • 3 tsp sugar
  • ½ tsp salt
  • 1 tsp chicken powder (optional)

*If you don’t prefer strong ginger wine flavour, can cut down the amount of ginger and wine used or add in more water



  1. Prepare one whole Beacon Kampong Seaweed Chicken, remove the skin and cut into pieces.
  2. Marinate the chicken with 1 tsp of salt for 30 minutes.
  3. Beat 400g of old ginger flat. Use another 100g of old ginger and 200 ml of water to blend together to make ginger juice.
  4. Heat 150ml of sesame oil in a pot.
  5. Add in the flatten gingers, stir-fry for about 1 minutes until fragrant.
  6. Add in the blended ginger paste, stir-fry until fragrant.
  7. Add in the chicken and stir-fry for about 5 minutes until the gravy is nearly absorbed.
  8. Add in 120ml of yellow wine and 500ml of water, then cover the lid and simmer for 10 minutes.
  9. Add in 3 tsp of sugar, ½ tsp of salt and 100ml of yellow wine, then cover the lid and simmer for another 5 minutes.
  10. Pour in ginger juice, 1 tsp of chicken powder and 100ml of yellow wine bring it to a boil.
  11. Done!