I've first tasted this red rice wine chicken 红糟鸡 cooked by my mother-in-law :D So I try to replicate the dish by using commercially made red rice wine residue which is readily available in supermarket. During my last confinement 2 years ago, my father also kind enough to homemake some red rice wine for me!! Now I've still 2 bottles sitting in my pantry :) After reading this month Malaysian Food Fest - Sarawak, I've decided to open a bottle and whip up this Ang Chiu Mee Suah which I've never try cooking :) In order to reduce the 'heatiness' of this dish so that my kids can consume, I reduce the ginger amount and replace the sesame oil with normal corn oil :) Verdict : My hubby gives thumbs up 'shiok', my girl : good yum yum!, my boy : the soup not nice >.<" hahahaha
bottle of homemade Red Rice Wine & Residue
you can opt to add more ginger if you want!
marinate the chicken pieces with red rice wine residue for extra flavour
simmering in process...
- 1 kampong chicken, skin removed and cut into small chunks
- 1 cup red rice residue
- about 10 large slices of ginger
- 12 dried shitake mushrooms, softened & stem removed
- 1/3 cup wolfberries, rinsed
- 1 liter homemade red rice wine
- 2.5 liter chicken stock (I use one non msg chicken stock cube)
- Mee Suah Noodles
- hard-boiled egg (optional)
- salt & pepper to taste
- Marinate chicken pieces with red rice residue for 1 hours.
- Heat 2 tbsp corn oil/sesame oil in a pot, add ginger and stir fry for 3min until golden and fragrant.
- Add in marinated chicken pieces and stir fry for 3mins. Toss in shitake mushroom and mix briefly.
- Add in red rice wine & stock and bring to boil. Lower heat and simmer for 2 hours.
- Add in wolfberries and simmer for another 1/2 hour. Skim off the oil on the surface. Add salt & pepper to taste.
- To serve : Heat a pot of water and boil a bunch of mee suah till soft. Place noodle in a serving bowl, top with soup and meat, mushroom and egg. Serve immediately!!