Hakka Red Wine Chicken

This is another Hakka heirloom dish which I had not got the chance to cook. Recently, my sister gifted me a bottle of wine lees. So, I am so happy to cook this dish for the first time! 


Ingredients:
- 1 chicken, chopped into parts 
- a handful of black fungus, soaked in water 
- 1 old ginger, cut into shreds 
- 1 bottle of wine lees 
- 2 tablespoon of Chinese cooking wine 
- sesame oil
- chicken cube
- 1 tablespoon of sugar 

Procedures:
1) Marinate chicken parts in half a bottle of wine lees for 1 hour. 
2) In a frying pan, fry half the ginger shreds in vegetable oil until brown and crispy. 
3) Set aside the ginger shreds. 
4) In the same oil and some sesame oil, fry the rest of the ginger shreds. Add the rest of the wine lees and fry until well-mix. 
5) Add chicken parts and fry until brown. Add black fungus. Fry for a while. 
6) Add 2 cups of water. Simmer for 20 minutes. 
7) Add chicken cube and sugar. Stir well. 
8) Add Chinese wine and mix well. Serve with the the crispy ginger shreds. 

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