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Tuesday, October 27, 2015

Rice wine chicken

Have you ever tried rice wine chicken before? Maybe during your confinement or if your mum cooks it, you might have. This is not easily sold outside unlike its counterpart - red wine chicken.
 
You might be curious on how to cook it should you get hold of a bottle of home made rice wine. Here are the step by step pictures on how to make it. For once, I got hold of Mummy to make it for me as I was craving to eat it. Disclaimer: this is made with some estimates and you may wish to adjust according to your personal tastes and preferences.
 
So here goes.
 
Ingredients:
 
1/2 kg chicken drumsticks or parts
3 inch knob ginger, julienned equally
300ml or more rice wine
about 1/2 cup water
1-2 tbsp light soya sauce
 
Method:
 
Step 1: Marinate the chicken in 1-2 tbsp light soya sauce.

 
Step 2: Heat your non-stick wok and add olive oil with some sesame oil.


Step 3: Stir fry julienned ginger  for about 1-2 minutes till you can smell the fragrance. Be careful not to burn the ginger.
 

 
Step 4: Add the chicken without the soya sauce as it would be too salty. The whole idea of this dish is to taste the rice wine and not the salty taste.
 
 
Step 5: Add some water to the ginger-chicken mixture, just enough to have a bit of gravy for the mixture. Remember, not too much as this would dilute the rice wine later.
 
 
 Step 6: Cover the wok with the lid to let the chicken slowly cook. After a while, you may use a chopstick or fork to test and see if the chicken meat is cooked inside.




Step 7: Once the chicken is cooked, lower the heat.

 

Step 8: Add the rice wine to the chicken. If you wish to drink more rice wine, add more. If not, to add till it is about half of the height of the chicken.
 


Step 9: Once the wine starts to bubble, get ready to turn off the heat and serve. Do take note that you cannot continue to let the chicken cook in the wine as wine would evaporate.


 
When you ladle up, you will find the gravy slightly thicker than normal due to the wine. This is ok. Serve while hot.
 
I hope you will find this useful to cook and eat as it is a very simple dish. You just need to take note of a few points. You can eat this on a cold and windy day or just whenever you want to.
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