Braised Pork and Drunken Chicken

First of all, I'd like to share with you a pork dish which my hubby's late grandma taught me.  Braised Pork Belly.  This is one great dish and you can eat this with hot fluffy white rice or steam bun (mantau).

Braised Pork Belly

Serves 4-5 pax
1 kilo pork belly strips (do not cut)
Marinade: 2 tbsp dark soya sauce, salt, dash of white pepper, sugar and rice wine. (you can add more salt or sugar or rice wine if needed)
Spices: 1 tsp cloves, 4-5 star anise, 3 whole bulbs garlic with skin intact.

1. Marinade the pork belly with the marinade sauce for about 2 hours.
2. In a big saucepan or wok, boil 1 cup of water.  Once boil, add in the spices and garlic.
3. Add in the pork and let simmer for about an hour or until pork is tender.  (You can add more water if the sauce gets too dry).  Add light soya sauce and sugar to taste.
To serve, slice the pork.

Drunken Chicken (Chuay-Kai)

This is one yummy 'soupy' chicken dish.  It's called Drunken Chicken because it has lots of rice wine.  I do mean alot!  This is usually prepared for confinement period for new mothers to rejuvenate their health.  I don't have to wait for confinement to eat this..heehee..Here's how it's prepared.

1 chicken cut into small pieces
8-10 black mushrooms - soaked and halved
3/4 cup wolfberries (kei chee)
2-3 (2inch) old ginger - julienne
500 ml rice wine (depends on how strong of the wine taste that you like)
1-2 cups water
salt to taste

1. Heat some oil in the stock pot. Fry the ginger till slightly brown.
2. Add in the chicken and fry for a minute or two.
3. Add water, mushrooms, wolfberries, rice wine and salt.
4. Let boil till chicken is cooked through.

Serve with white rice.