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Benedictine D.O.M is one of the liquor drank frequently by moms during the confinement period. Benedictine is a judicious blend of the recipes created by Dom Bernardo Vincelli and by Alexandre Le Grand. It is made up of 27 plants and spices which come from the four corners of the globe. Angelica, hyssop, juniper, myrrh, saffron, aloe, arnica, cinnamon…(the full list is a closely guarded secret!) give Benedictine its unique flavour. Benedictine has always been made with a unique savoir-faire and has a quality beyond reproach, thanks to its lengthy production process. It is distilled in copper stills and then aged in oak casks in the dark Palace cellars… Benedictine is the embodiment of refined luxury liqueurs, enjoyed the world over, from Hong Kong to Rio de Janeiro, from Sydney to Cape Town…
So, this time my mom brought along a bottle of D.O.M from Malaysia as it relatively more expansive here in US. A friend paid $45 for a 1 liter or 750ml bottle here. As the alcohol level is 45%, I can’t drink the wine itself as alcohol intakes causes me to have rashes/hives. Therefore, my mum uses it to stew soup for me while I was in confinement. Now that weather is getting cooler, I will stew this soup more often as it not only warm up the body, it is nutritious too. CK loves the chicken drumstick cooked in this soup. 
Ingredients :
- 2 chicken drumsticks
- 2 slices Dong Kwai
- few pieces of Yuk Chuk
- Red dates
- Wolfberries (Kei Chi)
- 1-2 tbsp DOM Wine (if you can tolerate alcohol, you can use more wine)
- 1 1/2 cup water
Method :
- Make some cuts on the drumsticks. Scale chicken drumstick with boiling water.
- Place everything into a small slow cooker, pour in water and cook for 6-7 hours on LOW or 4 hours on HIGH.
- You can also double boil this soup for 3 hours.
Black pepper Pig’s Liver is one of the many dishes which can be eaten during post natal period. It is said liver will replenish the blood loss during delivery. Black pepper provides the heat. Not many people like eating internal organs but I love eating pig/chicken livers, pig’s kidney and pig’s intestines. As I can’t find fresh pigs liver here ( I don’t trust those sold at the oriental store), so my mum substitute it with chicken liver which I can get fresh from Walmart.
Ingredients :
- Chicken livers
- Black pepper
- Soy sauce
- Sugar
- Glutinous Rice Wine (Hwang Jiu)
- Shallots-chopped
- Ginger – chopped
- Sesame oil
Method :
- Cut chicken livers into slices. Scale chicken livers with boiling water. Place the livers in a sieve to drip away the water.
- Marinade liver with black pepper, pinch of sugar and soy sauce. Season for at least 15 mins.
- Fry shallots & ginger with sesame oil until golden brown. Add in marinated liver and stir fry for a minute.
- Add in glutinous rice wine, stir fry till cooked.
- Garnish with fried shredded ginger or green onions & serve hot.
