Chicken With Red Glutinous Rice Wine Lees (Hong Zao Ji - 红槽鸡)
By: Cuisine Paradis...
Published: Sunday, April 17, 2011 - 5:48pm

Ingredients




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 Slices Ginger
I Packet of Shimeiji Mushroom
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)
Garnish:
1 tablespoon of Hua Diao Jiu (花雕酒)
Splash of Sesame Oil
Some Coriander

Preparation

1 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. 2 Using the remaining sesame oil in the wok, add ginger slices, chicken pieces and stir-fry until the chicken is cooked on the surface. 3 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. 4 Using spatula to flip the chicken pieces over so that they can absorb the sauce evenly. 5 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. 6 Turn off heat, drizzle one tablespoons of Hua Diao Jiu and splash of sesame oil for extra fragrance and taste. 7 Garnish with fried ginger, coriander and serve with steamed white rice.