Fuzhou Red Wine Chicken
Cuisine
Chinese
Servings
6 – 8
people
Servings
6 – 8
people
Ingredients
1
whole
chicken
cut to small pieces
50ml
sesame oil
800ml
red glutinous rice wine
250g
red wine lees
(ang zao/ hong zao)
200g
Bentong ginger
peeled, sliced, crushed
200g
dried mushrooms
(soaked, and sliced or quartered)
6
cloves
garlic
bruised
1.5
litre
water
egg
(one for each pax)
mee suah
(flour vermicelli)
Instructions
Heat sesame oil in wok. Add ginger, fry till fragrant.
Add garlic and mushroom, fry for a few minutes.
Add red wine lees (ang zao), fry for a few minutes.
Put in chicken, coating each piece with lees. Let it rest in the wok, for the oil from the chicken to surface.
Add water, enough to cover the chicken in the wok. Let simmer for a few minutes.
On medium heat, cover the lid and let boil for 20 mins.
While waiting, boil eggs – one for each person. Peel the hard boiled eggs, put aside.
Add rice wine and hard boiled eggs. Let simmer for 15 mins, stirring the bottom occasionally. After this, switch off fire/heat.
RECOMMENDED: Let the red wine chicken sit for a few hours for a stronger taste.
To serve, cook mee suah according to instructions on packet. Add red wine chicken to the cooked mee suah and eat like there’s no tomorrow.
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