Ginger and Egg Fried Rice (for Chinese Confinement)

Ginger and Egg Fried Rice (for Chinese Confinement)

This is a simple recipe part of our Confinement Series for new mothers. Designed to be heaty, healing and part of a balanced diet – actually anyone can eat this! My version uses ginger juice (as I personally find the ginger shreds too spicy for my mild taste buds), but it is recommended to use the grated ginger flesh if you’re in confinement. Load on the ginger and black or white pepper! Other variations of this include adding chicken or pork, garlic and some neutral, diced veggies like choy sum.

 

Dish Name: Ginger and Egg Fried Rice (for Chinese Confinement)

Traditional Chinese Name:  雞蛋姜炒飯 (jī dàn jiāng chǎo fàn)

 

Ginger and Egg Fried Rice (for Chinese Confinement)
Recipe Type: Main
Cuisine: Chinese
Author: LadyTong
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
  • 1 tsp cooking oil
  • 1 bowl of rice (leftover rice best for fried rice)
  • 25g of [url href=”http://www.thechinesesouplady.com/ginger-fresh/”]fresh ginger[/url], grated (produced 1 tablespoon of ginger juice)
  • 1 sprig of [url href=”http://www.thechinesesouplady.com/green-onions/”]fresh green onions[/url], diced
  • 1 egg
  • black or white pepper to taste
  • salt to taste
Instructions
  1. In a frying pan on medium heat, add oil and start frying the rice (re-heating it for 2 minutes)
  2. Add in fresh ginger juice or grated ginger
  3. Add in fresh green onions
  4. Fry together for 2 minutes
  5. In the middle of the pan, open a hole and crack the egg directly into it, stirring and mixing the egg until relatively cooked
  6. Stir it altogether and add pepper and salt to taste
  7. Serve and enjoy!
Notes
[b]Any benefits?[/b][br][br]This recipe contains all the greats needed to get you through confinement (Sesame oil, ginger, black or white pepper ).[br]Ginger is excellent for warming the body and expelling wind (both important things to achieve during Chinese confinement).[br]It is a nutritious and delicious course.[br]This recipe is super easy to make. I would recommend making a bowl / jar of pre-grated ginger so you can whip this up in less than 10 minutes.[br][br][b]Any precautions?[/b][br][br]This is a heaty dish and not recommended for people who can’t too heaty foods or are currently overheated.

 

Fresh grated ginger, green onions and an egg – easy!

Soy Sauce Chicken Wings and Feet (for Chinese Confinement)

Dish Name: Soy Sauce Chicken Wings and Feet (for Chinese Confinement)

Traditional Chinese Name: 醬油雞腳 (jiàng yóu jī jiǎo)

Introduction:
This is a very common Canton (Chinese-styled) dish. The soy sauce base can be used with pork, chicken (various parts), duck (wings are best), pigeon and any other meats with bones as best. The trick to this dish is that it must be simmered for some time (or use a pressure cooker) to let both the sauce seep deep into the meat and enable the meet to be almost falling off the bone. Why this particular dish is called out for Chinese confinement is that the chicken feet provides a healthy amount of collagen – and adding warming ingredients such as ginger, star anise and cinnamon help keep the body warm and heated throughout this period. My mom actually used to keep the sauce after she made it in a glass jar in the fridge, to be used again the next time around. The more it’s used, the tastier it gets. You can simply skim off the accumulated fat once it’s cooled and add more soy sauce if it’s been reduced too far. A delicious, easy-to-make, easy-to-keep Chinese confinement dish for any postpartum mother.

 

What are the ingredients?

Good for 4-5 servings:

  • 20 fresh (or frozen) chicken feet, nails cut off
  • 10 fresh chicken wings
  • 3/4 cup of soy sauce
  • 4 cups of boiling (or hot) water
  • 3 tablespoons of brown sugar
  • 1 cinnamon stick
  • 2 pieces of star anise
  • 2 cloves of garlic, crushed
  • 1 inch piece of fresh ginger, sliced and peeled
  • 1 scallion, diced (optional)
  • White pepper (optional and recommended for Chinese Confinement)

 

How do I prepare it?

  1. Cut off the nails of the chicken feet
  2. In a pot of boiling water, blanch the chicken feet and chicken wings for 3 minutes (to flush out the oil in the chicken feet)
  3. In a fresh pot, add all the ingredients together and let simmer for 45 minutes (or longer if you want it softer)
  4. Top with fresh scallions as needed
  5. Serve and enjoy!

Any benefits?

  • This is an easy-to-make Chinese dish recipe with minimal ingredients
  • It’s a heaty dish suited for Chinese confinement (or the whole family) – adjust the amount of ginger depending on the consumer
  • Chicken feet is packed with collagen and perfect for women and Chinese confinement
  • You can easily keep frozen chicken wings and chicken feet in the freezer (for rainy days when you’re trapped at home)

Any precautions?

  • Be sure to wash your hands after handling raw chicken (or meat)
  • Take caution not to add too much soy sauce (as the meat absorbs the saltiness quite easily)
Wood Ear & Red Dates Tea

Wood Ear & Red Dates Tea

Soup Name: Wood Ear & Red Dates Tea

Traditional Chinese Name:  木耳红枣茶 (mu er hóng zǎo chá)

Introduction:
This tea is posted as a post natal/confinement tea and is drank only within the first 0-5 days of confinement to help eliminate the lochia (not going to go into detail what lochia is, but please google it if you’re not sure). It’s a simple tea with 3 ingredients (the meat is optional if you’re vegetarian) and very easy to make. It’s a sweet, slightly tart tea and must be drank hot/warm. It’s one of the better tasting teas I know available for confinement! You can boil a whole big batch for 5 days worth, refrigerate and then reheat when needed or boil fresh batches everyday. It is recommended to drink 1-2 glasses a day (depending if you’ve got other teas or soups already filling your tummy!). Do not add additives like sugar or salt. Keep it clean, light and natural.

 

What Ingredients are required?

This portion yields only 1 cup of the tea.

100 g of pork shank
50 g of pitted red dates
50 g of dried wood ear
3 cups of water


How do I prepare it?

  1. Soak your dates and wood ear for 10-15 minutes in cool water
  2. Boil your 3 glasses of water
  3. When the water boils, add all the ingredients together and boil on a medium boil (covered) for 1.5 hours
  4. Serve hot/warm directly as is

Any benefits?

  • This tea helps in discharging and eliminating the lochia
  • It helps the body regenerate and replace lost blood

Any precautions?

  • Be sure to pit the dates. The pits are said to be “CHO” – which is very heaty, but not in a good way
Boiled wood ear and red dates

Ginger Peel (Dried)

Ingredient Name: Fresh Ginger Peel (Dried)

Chinese Name: 薑皮 (jiāng pí)

I am writing about the ginger peel specifically because while normal people don’t use the skin very often, the Chinese highly value this “by-product” when it comes to confinement.  It is commonly used for bathing purposes (either literally soaking the ginger peel in water and then rinsing your body with it or soaking your feet).  What normally happens is that ginger is purchased in bulk (huge, huge amounts for confinement – especially the pig’s feet in ginger dish) and none of the ginger is wasted.
Peel the ginger in its entirety.  The peel is dried, while the ginger itself is cut up and used in various dishes and soups and stews.  For me, I am not a heavy believer of washing my body in ginger peel water, but did end up soaking my poor sore feet.  The tradition falls back to historical (pre-electricity) Chinese confinement practices.  Back in the days, after a woman gave birth, she was susceptible to virus, bacteria, disease because of the weakened condition of her body (for more information, you can do some leisure reading on the confinement practice).  Ginger, being a heaty ingredient, enabled her body to stay and keep warm.  Which is why she pretty much lived, consumed and breathed ginger.  This also accounts for the reason why women were not allowed to wash their hair for a period of time after child birth – very likely because back then, drying the hair increased her risk because at some point, her hair would become cold (especially in the winter).  Well, these days, we have the handy hair dryer and for those in colder climates, the benefit of a heating system – so the question is, do these traditions still apply?
Regardless, some traditions hold true and strong.  My mother argues that the Chinese have thousands of years of history behind it and that as a western raised girl, I shouldn’t discount the power of generation-passed knowledge.  Which is partially why I write and blog about everything I learn, because this is something I want to pass to my children eventually.  Whether they take it with a grain of salt or think I’m off my rocker is a whole other story….

So to end this post, you’ll find within thechinesesouplady.com, we’ve got a host of information on confinement.  That’s because collectively as a group of sisters, we’ve gone through 6 confinements personally and spoken to more sources than we can count on the practice.   Veggie vendors, meat vendors, herbalists, the neighbor, your child’s classmate’s grandmother – everyone has a say and angle on confinement best practices and approaches.  So please enjoy our collection of confinement soups and best practices.

Pig’s Feet with Ginger in Black Vinegar

Pig’s Feet with Ginger in Black Vinegar

Pig’s Feet with Ginger in Black Vinegar

Soup Name:

Pig’s Feet with Ginger in Black Vinegar, Ginger and Vinegar Trotter Soup, Pig’s Feet and Ginger Soup

Traditional Chinese Name:

猪脚姜 (zhū jiǎo jiāng)

 

This is the ultimate traditional confinement food (or soup) in the Cantonese cuisine repertoire.   This dish is so amazing that people eat it just for the taste and not for confinement. 

It is consumed by men and women alike because it is flavorful and delicious.  The ingredients aren’t the easiest to obtain and it is not a remotely easy dish to make, but during confinement (when the mother can eat a bowl a day), it’s worth it to make a large pot and give to friends.  Traditionally, families will make large pots of this dish and give it out to friends and family to let them know that there is a new baby. 

For more information on what confinement is and the Chinese ingredients associated with confinement, please see our Confinement Soups page.

Some things to note on the directions for this soup is that it’s more a guide, rather than a true recipe.

Since my mom is a pro at this, she doesn’t really follow measurements and simply makes it according to personal taste – so I’ve tried to adapt this recipe to that style.

Some prefer it more spicy (add more ginger), some prefer it more sour (add more black rice vinegar), some prefer it sweeter (add more sweet vinegar or brown sugar) or some prefer super hard boiled eggs (keep them boiling in the vinegar for at least 2 days).

Regardless of how your taste ventures, make sure you have a bit of spare ingredients to adjust the taste to your preference.

What’s involved?

Prep time: 60 mins

Cook time: 1 hour 30 mins (for the soup)

Total time: 2 hours 30 mins

Serves: 10 bowls

Ingredients

  • 1 whole pig’s feet, halved and cut into edible sections
  • 10 large pieces of old fresh ginger (roughly 5000 grams)
  • 2 large bottles of sweet vinegar (1000 mL)
  • 1 large bottle of black rice vinegar (500 mL)
  • hard-boiled eggs

Preparing the Ginger

Ginger is the highlight of this dish.  That’s what makes it so potent, effective (to drive away the wind from the body), and gives it that little bit of spicy kick.

This part needs a good 1-2 days after you’ve purchased your ginger in bulk.  Usually, when I see people buying ginger at the wet marts in bulk, we all know what’s cooking!

For this soup, the ginger pieces are kept rather large in chunks with their skin off.  Once you peel the skin, don’t throw it out!  For confinement, it is the perfect foot soak (or bathe if you’d like) for post partum.  

Ginger preparation instructions:

  1. Wash ginger and then leave to air dry for at least 1 day
  2. Peel skin off ginger and dry both skin and peeled ginger (the skin is often used for bathing and soaking feet during confinement)
  3. Cut ginger into large pieces
  4. In a pan (or wok) on high heat with no oil, fry your ginger while stirring quickly for 5 minutes
  5. Take out of wok and set aside

Preparing the Vinegar Soup Base

    Be sure to use a clay or ceramic pot for these types of soups.  Traditionally, that’s all they had back then and it does keep the flavour of the soup quite pure and can be stored in the pot and re-boiled as often as needed.  In Hong Kong, the pre-made vinegar and even the soup itself are served, stored, and sold in clay pots.  It becomes quite the workout to lug these things around!
    1. In a large clay pot, add your sweet vinegar and turn on high heat until boiling
    2. Add in prepared ginger
    3. Reduce heat to low and boil (with cover) for an hour (until ginger is cooked)
    4. Set aside until ready to add pig’s feet.  I say this because during some confinements, people will have made the ginger-vinegar soup ahead of time in preparation for the birth of the baby.

    Preparing the Pig’s Feet

      There are also 2 parts to the preparation of raw pig’s feet.  The first is to ensure the protein itself is clean and suitable for consumption.  That means removing the hairs, the tougher parts of the skin, and the nails.  The second part is to blanch it in boiling water.  Interacting with the boiling water will immediately release all the insoluble protein, blood, bone bits, and fat, rendering it ready for soup production.
      1. To remove the hair from the pig’s feet, you can either burn it off over a gas grill (with a hot flame) or using a sharp knife, scrape it off
      2. Wash thoroughly in warm water
      3. Half and cut the pig’s feet into edible sizes
      4. Wash again in warm water (to remove the grits and bones)
      5. In a pot of boiling water, blanch your pig’s feet for 5-7 mins

      Preparing the Soup

          1. When ready to eat, scoop out as much ginger-vinegar soup as you’d like to prepare for your portion of pig’s feet (so that you can continue to use, add more or keep your soup base)
          2. Put into a smaller clay pot and apply medium heat until boiling.  Add in blanched pig’s feet and black rice vinegar (to taste).  The black rice vinegar will help soften the pig’s feet more.  Add hard boiled eggs if desired.
          3. Cover and boil on medium heat for 30 minutes (or until desired softness of feet).
          4. Serve and enjoy!

      FOLLOW OUR Confinement STORIES

      A selection of confinement Chinese Soups

      What is confinement and confinement stories

      Baby 5 & 6 Confinement story

      Some confinement foods for your tummy!

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