This summer, I welcomed the arrival of my twin boys.  In Chinese tradition (or rather, Malaysian Chinese tradition) there is a post natal resting period of 30-days which we refer to as the “confinement period” where the new mother rests and eats all sorts of food that serve to replenish the blood and energy lost at child birth and to nourish the body to take care of the newborn.  In true tradition speak, the foods removes “wind”, cools down the “heat” and cleanses the body of blood clots.  Most of the food is cooked with sesame oil and lots of ginger. For 30-days, the new mother is not supposed to go out or even take a shower (yeah, right!).  My mother cooked me some of these classic “confinement” foods, which I think is absolutely delicious; baby or not.  Here is her recipe. Some folks may not subscribe to having that “much” wine while breastfeeding, I hope the simmering will burn off the alcohol.

Chef’s tip: Traditionally the expectant mother will make her own rice wine aka moonshine by soaking some of the special yeast with cooked glutinous rice and some wine.  I just used Japanese sake.

1 cup dried wood ear fungus, soaked, trimmed, cut into strips
2 Tablespoons sesame oil
1 hand ginger, peeled, and cut into thin juliennes
4 pieces of chicken thigh, boneless, skinless and trimmed of all fat
3 cups rice wine
1 teaspoon kosher salt, or to taste

1.  Soak the wood ear fungus till tender.  Trim off hard stems and cut into strips.
2. In a wok or a heavy bottom saucepan, heat sesame oil on medium heat.  Add ginger, saute for 1 minute until fragrant.
3. Add chicken pieces and brown chicken, about 3 minutes.
4. Add wine and bring to boil.  Add salt.  Turn heat to low and simmer for 15 minutes.

Serves: ahem, 1 new mom

Tags: Cantonese, confinement foods