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Tuesday, July 12, 2011

Glutinous Rice Wine Ginger Chicken【姜酒鸡】



This is a traditional confinement dish for the Fujianese/Hakka clan of Chinese. We the southerner add glutinous rice wine in all our confinement foods. It is believed to be good for the mother and help to recover from childbirth.


Though it is mainly meant for confinement, my mum will sometimes make this dish for our meals.


It's been quite sometime since I had this dish and since I have a couple of bottles of Red Yeast Rice Wine I made in the pantry, I made this dish for lunch to share with a friend, both of us enjoyed it very much.


马来西亚的闽南和客家人坐月子一般都要吃糯米酿制的酒。姜酒鸡,姜酒面线,姜酒猪肝,姜酒猪腰,姜酒瘦肉,姜酒蛋,是月子里天天都得吃的。所以一般家里有待产的孕妇都会准备几十瓶的红麴米酒/黄酒。


我从小就特别爱吃姜酒鸡,就连我妈生我弟坐月子时我都会去向妈妈讨鸡腿吃!


我不久前做了两次红麴米酒,就一直想着要做姜酒鸡,昨天一不小心就吃撑了。


Ingredients:

450-500 gm of Chicken ( Thigh or drumstick)
10-15 Dried mushroom (Soaked and cut into pieces)
1 cup Red Yeast Rice Wine (use 2 cup for confinement)
1 inch ginger root, julienned or chopped. (use more for confinement)
1 1/2 tsp Rock Sugar
1 tbsp Light Soy Sauce


材料:
450-500克鸡肉切块
10-15朵香菇(泡发切块)或木耳泡发
1 大杯 自酿红麴米酒或客家娘酒/台湾米酒(喜欢汤汁多一点或者坐月子的可以用两杯)
1 寸姜块(切丝或切碎)如果坐月子就加倍或者更多
1 1/2 小勺 红糖/冰糖
1 大勺 酱油





1. Add 1-2 tsp of sesame oil in a cooking pan with ginger roots and slowly roast till crispy and fragrant. Take the ginger out and set aside.


2. Cut chicken into pieces and blanch with boiling water and wash with running water to get rid of impurities.

3. In the same pot, add chicken pieces and cook until the chicken changes color, add mushrooms and cook until fragrant. Pour in half of the red yeast rice wine with 1/2 cup of water and bring to boil.


4. Turn the heat to medium low, add rock sugar and cover with lid, cook for 15-20 minutes until chicken become tender.


5. Add another half of the red yeast wine and soy sauce, cook for another 2-3 minutes. Check and adjust taste accordingly, add the fried ginger before serving.


1.在锅里热上1-2小勺的油或者麻油,小火煸香姜丝,一定要煸得特别的干香,然后盛起备用。

2. 把鸡肉砍成小块后入水汆烫再凉水冲洗干净。热锅,加一点麻油后倒入鸡块,翻炒至表面变色后加入香菇炒香。

3.倒入一半的红麴米酒和冰糖,加盖中小火焖煮15-20分钟至鸡肉变软。

4. 加入剩下的红麴米酒和酱油调味。稍微再煮个2-3分钟,不喜欢酒味太浓的可以多煮煮让酒多挥发。吃前把姜丝加上即可。

酒香扑鼻的姜酒鸡可好啦!






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姜酒鸡

2 comments:

  1. Oh I thought red wine was Foochow.
    And yellow wine is fujian/hakka.
    I don't know much about Chinese liquor but your dish looks appetizing, yumyum!

    ReplyDelete
  2. Wendy, fuchow and Hakka are both township under Fujian province, thus in reality we are all fujianese from different part of Fujian province.

    The fujianese we meant in Malaysia are actualy minnan/ southern Fujian.

    I know it's confusing... For me too, until I start reading Chinese map and history to south east Asia.

    ReplyDelete

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