Wood Ear Mushroom Braised Chicken (Yun Er Men Ji)

Why people make this dish

Bro Niu came across this dish while teaching a postpartum care class — the classic postpartum “chicken wine” (ji jiu) uses generous amounts of glutinous rice wine together with black wood ear fungus, red dates and ginger to support a new mother’s recovery. But you don’t need to be postpartum to enjoy the logic behind this combination. A modest splash of glutinous rice wine in a home-cooked chicken braise adds wonderful fragrance and warmth, and the wood ear fungus and red dates bring their own nourishing qualities. This is a dish any household can make on a regular weekday.

Who it suits / who should be cautious

• Men and women, young and old — this is a balanced everyday dish
• Particularly suited to those who feel fatigued, pale or cold-limbed due to blood deficiency
• Postpartum mothers may use this dish, but if breastfeeding, reduce wine to 3–4 tablespoons and wait 2 hours after eating before nursing
• Avoid giving directly to infants and young children due to the alcohol content

Why these ingredients (the food-therapy logic)

• Cloud ear / wood ear fungus (yun er / hei mu er): One of the most studied functional foods in Chinese cuisine. Traditionally associated with nourishing blood, improving circulation and reducing cholesterol. It has a pleasantly soft, slightly crunchy texture.
• Red dates (hong zao): A warming, sweet ingredient deeply embedded in Chinese food therapy. Traditionally used to support blood production, calm the mind and strengthen the spleen.
• Glutinous rice wine (nuo mi jiu): Provides warmth and helps “move qi and blood” in traditional terms. In small quantities it creates depth of flavour in the dish.
• Free-range chicken: Considered richer in nutrients and flavour than intensively farmed birds. In Chinese food therapy, chicken is warming and supports qi.

Ingredients (2–3 servings)

Ingredient	Amount	Notes
Free-range chicken	1 whole chicken	Cleaned, chopped into pieces
Cloud ear / wood ear fungus (yun er)	1 small handful	Soaked until soft, stems trimmed
Red dates, pitted (hong zao)	4 pieces	Sliced thin
Fresh ginger	3 slices	Cut into thin strips
Spring onion whites	3 stalks	Cut into sections
Glutinous rice wine (nuo mi jiu)	3–4 tbsp	Everyday use; see notes for postpartum
Light soy sauce	A little	For marinating
Ground white pepper	A pinch	For marinating
Cornstarch	A little	For marinating
Salt and seasoning	To taste
Water	A little	To add when braising

Method

1. Clean and chop the chicken into pieces. Marinate with a little light soy sauce, white pepper and cornstarch for about 10–15 minutes.
2. Soak cloud ear fungus in warm water until fully softened; trim off the tough stems.
3. Slice the red dates thinly; cut ginger into strips.
4. Heat a little oil in a wok over medium-high heat. Stir-fry the ginger strips until fragrant.
5. Add the marinated chicken pieces and pan-fry until lightly golden on both sides.
6. Add the soaked cloud ear fungus and red date slices; toss to combine.
7. Splash in the glutinous rice wine, add a little water, and season. Cover and braise over medium heat for about 15 minutes, until the sauce reduces and thickens.
8. Toss in the spring onion sections, stir a few times, and serve.

Bro Niu’s tips

• When making the full traditional postpartum chicken wine (ji jiu), the wine is added towards the end so the aroma stays intense. For this everyday home version, you can add the wine together with the other seasonings.
• This dish is nourishing for blood, supports skin health, and is associated with slowing the signs of ageing. Everyone in the family can enjoy it.
• If you prefer a richer wine flavour, add the glutinous rice wine last, just before the sauce finishes reducing.

Community questions answered (selected)

• Q (fan): Can someone with “mother’s thumb” (postpartum wrist pain) eat the chicken wine dish? Bro Niu: Yes, the chicken wine dish is fine in moderate amounts for “mama hand.” If you are breastfeeding, drink it after you finish nursing to avoid the alcohol affecting the baby.

• Q (piglet / reader): How many days after giving birth can I start eating the chicken wine dish? Bro Niu: Generally after 12 days (the traditional “12 mornings”), you can begin the chicken wine. If you are breastfeeding, wait until after you have finished nursing before drinking, so the alcohol does not affect the baby.

• Q (Ying): I had a miscarriage 7 days ago. The lochia seems mostly clear. Can I eat the chicken wine and ginger vinegar now? Bro Niu: Your lochia has not fully cleared yet — hold off on the chicken wine and ginger vinegar for now. Cook some yi mu cao (motherwort) with shan zha (hawthorn), fresh ginger and brown sugar instead, 4 bowls down to 2 bowls, 3–4 doses, to clear the remaining lochia.

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Published May 18, 2013 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 4 min read.