• 600 grams of chicken thigh diced
  • 1 tablespoon of garlic
  • 5 generous slices of ginger
  • 1.5 cup of Stone’s Original Green Ginger wine
  • 1 cup of chicken stock
  • small bunch of spring onions
  • 10 chinese mushrooms hydrated and sliced
  • 1 tsp of salt
  • 1 tsp of sesame oil


Saute garlic and ginger. Brown chicken in claypot or heavy cooking pot. Simmer in stock and wine for 20 minutes, adding mushrooms after 10 minutes to absorb all the beautiful flavours. Season with salt and sesame oil. Toss in spring onions at the last minute. For extra ginger flavour add a dash of ginger wine before serving and a little drizzle of more sesame oil.