Red Glutinous Rice Wine Chicken 红糟鸡

🧂 Ingredients

• 1 kg chicken

  cleaned and chopped
• 3 tbsp sesame oil
• 4 cloves garlic

  peeled and crushed
• 100 g old ginger

  peeled and julienned
• 250 g red glutinous wine lees (红糟)
• 500 ml red glutinous rice wine
• Parsley

  optional as garnish

Instructions

• 1 Peel and crush 4 cloves of garlic. Peel and julienne the ginger into strips.
• 2 Warm 3 tbsp sesame oil over medium heat in a deep pot.
  
  Add half of the ginger strips and fry until slightly brown and crisp. Set aside
  to use as garnish later. Leave the oil in the pot.
• 3 In the same pot, add 4 cloves of crushed garlic and the other half of the ginger
  strips and sauté till aromatic.
• 4 Add 1 kg of chopped chicken and cook for about 10 minutes, stirring
  occassionally.
• 5 Add 250g red glutinous wine lees (红糟) and stir fry to mix evenly with the
  chicken.
• 6 Add half of the red glutinous rice wine and stir to mix well. Bring it to a
  boil.
  
  Reduce heat and cover with lid to simmer for about 20 minutes. The chicken will
  release moisture while cooking.
• 7 Add the other half of the red glutinous rice wine (optional if you would like
  more gravy). Mix to cook evenly for about 1 minute. Turn off heat.
  
  Note: optional to add seasoning such as salt and pepper, the dish is already
  quite flavourful without.
• 8 Serve warm with rice, or mee sua, or on its own. Garnish with fried ginger
  strips and parsley.

Nutrition Info