Chicken With Red Glutinous Rice Wine Lees (Hong Zao Ji - 红槽鸡)


Ingredients: (serves 2)
1/2 Chicken, chopped to smaller pieces
250 milliliters Glutinous Rice Wine (红槽酒)
1 tablespoon Red Glutinous Wine Lees (红槽)
4 Slices Ginger, cut to thin strips
2 tablespoons Sesame Oil
1/2 tablespoon Light Soy Sauce
1/4 teaspoon Dark Soy Sauce
2 Small Cubes Rock Sugar (about 3- 5 g)
1 tablespoon of Hua Diao Jiu (花雕酒)


Heat up a wok or claypot with 2 tablespoons of sesame oil. Add ginger strips and fry them until crisp and set aside the ginger strips for garnishing.
Using the remaining sesame oil in the wok, add ginger slices, chicken pieces and stir-fry until the chicken is cooked on the surface.
Add in glutinous wine, wine less, mushrooms, light and dark soy sauce. Stir well. Cover with lid and let it simmer on low heat for about 5 minutes.
Using spatula to flip the chicken pieces over so that they can absorb the sauce evenly.
Next add rock sugar for sweetness as well as enhance a beautiful glazed finish. Simmer with lid closed for another 5 - 10 minutes or until the chicken is cooked.
Turn off heat, drizzle one tablespoons of Hua Diao Jiu and splash of sesame oil for extra fragrance and taste.
Garnish with fried ginger, coriander and serve with steamed white rice.


1.0 servings


Sunday, April 17, 2011 - 5:48pm

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