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Chinese Chicken in Wine Sauce - Imperial Concubine Chicken

Updated on October 27, 2012

Imperial Concubine Chicken

Imperial Concubine Chicken
Imperial Concubine Chicken
Chicken Legs
Chicken Legs
Poaching Chicken
Poaching Chicken
Chinese Mushrooms
Chinese Mushrooms
Ginger Root
Ginger Root

Chinese Recipes

4.5 stars from 2 ratings of Imperial Concubine Chicken


Imperial Concubine Chicken


"Yang Huei Fei" was the favorite concubine of the Chinese Emperor Ming of the Tang Dynasty. She was plumply beautiful and was very fond of wine. This dish was created in her honor and it also contains a good amount of wine. It can be made with chicken wings, legs or thighs. I tend to prefer thighs.


The chicken pieces are first blanched in boiling water and then drained and dried. They are then browned with scallions and ginger before the broth is added. Chinese mushrooms and bamboo shoots are also used in this dish and the broth is a mixture of wine, soy sauce and chicken broth. A Dutch oven is ideal for preparing this recipe but any large skillet with a cover will work.


During the Tang Dynasty (618-907), China became the most powerful and prosperous country in the world. Its capital was called Chang'an (near Xian today) and it was the eastern terminal of the ancient "silk road".




Preparation Time:

60 Minutes

Cooking Time:

60 Minutes



2 Lbs. of Chicken Legs and Thighs

10 Chinese Dried Mushrooms (soak them in hot water until soft, discard the stems and cut them in half)

½ Cup of Bamboo Shoots (cut into thin slices)

3 Scallions (cut into 1 ½ inch lengths including the green parts)

2 Teaspoons of Ginger Root minced

3 Tablespoons of Oil


Sauce Mixture:

2 Tablespoons Thin Soy Sauce

2 Tablespoons Black Soy Sauce

½ Cup Dry White Wine

1 Cup of Chicken Broth

½ Teaspoon Sugar


Cooking Instructions:

  1. Blanch the chicken pieces in boiling water for 60 seconds. Then drain and rinse them in cold water and pat them dry on paper towels.
  2. Heat a large pot or Dutch oven over medium heat.
  3. Add the oil and lightly brown the ginger and scallions.
  4. Brown the chicken pieces on all sides in the same pot and then add the mushrooms, bamboo shoots and sauce mixture and bring everything to a boil.
  5. Simmer covered for about 50 minutes over low heat until the chicken is tender.
  6. Serve with rice. The liquid should be reduced by about half.


How to Poach Chicken

Chang'an, China during the Tang Dynasty

Chang'an, China the Ancient Capital and EasternTerminal of the Silk Road (Also known as Xiangyang)

Chang'an, China:
Xi'an, Shaanxi, China

get directions

Bejing, China:
Beijing, China

get directions

Hong Kong:
Hong Kong

get directions


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    • writinglover profile image


      7 years ago from Lost...In Video Games and Stories

      This sounds sooooo good!

    • aJaguarinRed profile image


      7 years ago from Colorado

      You have fascinating recipes!

    • aviannovice profile image

      Deb Hirt 

      7 years ago from Stillwater, OK

      Marked useful and interesting. The black soy will add a touch of sweetness, eh?

    • picklesandrufus profile image


      7 years ago from Virginia Beach, Va

      Have never heard of this dish, but it looks easy and good. Thanks!


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