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Tuesday, July 12, 2011

Red Rice Wine Ginger Chicken (红酒鸡)

This is a traditional confinement dish for Fujianese/Hakka the southern Chinese. We the southerner literally add rice wine in all our confinement food, it is believe to be good for the mother and help to recover better from baby delivery.

My mum likes to make this dish for our normal meal, it is well loved at home, and we could never have enough of it!

Its been quite sometimes since I had this dish and since I have a couple of bottles of Red Rice Wine I made in the pantry, I just can't get rid of the image of this beautiful dish!

6-700 gm of Chicken pieces ( Thigh or drumstick)
10-15 Dried mushroom (Soaked and cut into pieces)
1 cup Red Rice Wine (use 2 cup for confinement)
1 inch ginger root, slice or chopped. (use more for confinement)
1 tsp Dark Soy Sauce
1 1/2 tsp Brown Sugar
1 tbsp Light Soy Sauce
Salt to taste (Omit this for confinement)

All ingredients needed...

In a cooking pot, add 1-2 tsp of oil or sesame oil, slowly roast ginger roots till its crisp and fragrance.

In the same pot, add chicken pieces, stir until it changes colour, add half of the rice wine, bring to boil, add some  water if required.

Turn  heat to low, add mushroom, dark soy sauce, sugar and cover with lid, cook for 15-20 minutes or till chicken become soft.

Add another half of the wine and ginger, stir well, add salt to taste,cook for another 3 minutes. Serve with steam rice.

Try it out!

中文版, For Chinese,--》姜酒鸡


  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!

  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.


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