Member recipe

Sticky Mulled Wine Chicken With Ginger

Member recipe by

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

Member recipe by

Cooking time

Prep: 10 minutes Cook: 30 minutes

Skill level



Serves 4

A delicious tangy chicken recipe that I invented.

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.


  • 2 medium chicken breast steaks
  • 1 large red onion
  • 500 grams Button Mushrooms
  • 1 Cup Of Rice


  • 500 ml Orange and Ginger Mulled Wine
  • 30 ml Balsamic Vinegar
  • 1.5 Cinnamon Sticks
  • 4 Garlic Cloves
  • 5 Cloves
  • 1 Tsp Chinese Five Spice
  • 1 Tsp Crushed Chilli
  • 1 Tsp Caraway Seeds
  • 2 Tbsp Brown Sugar
  • half a fresh nutmeg
  • 2 Chicken Oxo Cubes
  • 1/2 Tsp Ginger Powder
  • 1 Tsp Rosewater


  1. Begin the process by grating your Nutmeg into a fine powder. Then crush your Garlic cloves into a fine paste. Pour your Mulled Wine into a measuring jug; top it up with your Balsamic Vinegar. Then mix in your Garlic and all of your spices and a pinch of Salt and Pepper. Give the lot a good stir. Once thoroughly mixed add the whole lot into an empty saucepan and gently bring to the boil. Once boiling reduce the heat and leave to gently simmer for 4 minutes; stirring frequently.

  2. In the meantime chop your Chicken; Onion, and Mushrooms into smallish pieces and chuck the lot into a large Wok. Fry the mixture on a medium to high heat for 3-4 minutes until the meat is nicely browned.

  3. Once browned it's time to add your Wine. Pour the sauce mix through a Siv straight into the Wok and give the recipe a good stir. You should now notice the meat turning a beautiful Red, and a fragrant aroma should be greeting you. Reduce to a low heat and leave to simmer for 20 mins. Again; stirring semi frequently.

  4. While that is simmering you can begin to boil your Rice; adding in just a pinch of Turmeric for color.

  5. Once the Rice is cooked then it's time to turn the heat right up on your chicken. Leave the chicken simmering on a high heat for 5-10 minutes more all the while stirring constantly. You should begin to notice the sauce start to thicken up as the fluids evaporate. Let it cook just long enough to create a very thick and sticky sauce and your dish is completed.

  6. Place your rice into a bowl; add in your chicken, and give the lot a gentle stir. Tastes great with a tiny drop of Natural Yogurt and Honey on top!

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.