I came upon a few recipes using DOM from a cookbook and apparently those dishes were cooked by some contestants during a cooking competition which they had to use DOM as part of the ingredient. This dish and recipe is originally named 'Old Fashioned Hakka Wine Chicken' and the ingredients used are quite similar to a steamed herbal chicken dish but it isnt a steamed dish. Mushroom, ginger and black fungus are first sauteed before adding the chicken and DOM and then it get simmered. I did made some changes to the recipe as i wanted more sauce and more DOM!
DOM is quite strong in its alcohol taste and a little sweet on its own but due to the fact that i added more water and a couple more tablespoons of DOM, it isnt that of an 'alcoholic' dish, i dont think you can get drunk, you can always do adjustments to your preference.
Recipe ( from Y3K cookbook 2007 March issue )
my modification in red
1 chicken, chopped into pieces ( 1/2 chicken, abt 700gms )
50gm old ginger, sliced
1 piece black wood fungus, soaked and shred thinly
2 mushrooms, soaked and sliced
5 red dates ( omitted )
2 tbsp medlar seeds/kei chi
3 tbsps sesame oil
3 tbsps DOM Benedictine ( 5 tablespoons )
dash of salt and pepper
1/2 tbsps of soy sauce ( my addition )
1/3 cup of water ( my addition )
some deep fried ginger shreds and chopped green onions for garnishing ( optional )
1. Heat wok with sesame oil, saute old ginger slices, mushroom and black wood fungus shreds. ( you can scoop out some for garnishing later ) Add in chicken pieces and stir fry for 5 mins. You can add a little water if it's too dry to not burn the wok. Put in the red dates, medlar seeds and seasoning . Simmer on low heat for 20 mins till the chicken meat is cooked through. During the simmering process, you can check if more water or dom are needed.
2. Remove from heat and add in garnishing. Serve immediately.
I am submitting this post to Aspiring Bakers # 38 : Boozy-licious ( December 2013 ) hosted by Jasline of Foodie Baker
Also linking this post to Cook Your Books #7 hosted by Joyce of Kitchen Flavours