Red Glutinous Rice Wine Chicken

Mains
Poultry

Easy Level:

Cook Time:

Servings:

4

When was the last time you had a good bowl of Red Glutinous Rice Wine Chicken?
As part of our collaboration with Bosch Home (SG), we have recreated this popular traditional dish using homemade red glutinous rice wine – fermented using glutinous rice and red rice yeast.
Red Glutinous Rice Wine chicken is a traditional FooChow dish. Setiawan, a coastal town in Perak, Malaysia holds strong to their FooChow heritage. Mention Setiawan, a serious foodie will immediately mention ‘Ang Jiu Mee Sua’, red glutinous rice wine chicken with mee sua. They boast the best cottage industry in producing the red wine lees and silky QQ strands of mee sua. Each home will have their signature way of making the red wine lees.
The chicken meat is marinated in the red wine lees and braised in the rich sweet alcoholic red yeast wine. We added more red yeast wine before serving to give it a rich red wine lees arima and taste. You can either serve it with rice or mee sua.
Want to learn more about Red Glutinous Rice Wine Chicken? Head over to @Bosch Home (SG) to find out how to get a copy of their limited-edition recipe postcards featuring 12 Lost Recipes of Singapore with interesting back stories.
#themeatmensg #simple #delicious

Ingredients

Adjust Servings
US / Metric
0.00
g
g
kampung chicken thighs
0.00
g
g
kampung chicken thighs
0.00
tbsp
tbsp
sesame oil
0.00
tbsp
tbsp
sesame oil
0.00
tbsp
tbsp
oil
0.00
tbsp
tbsp
oil
0.00
g
g
old ginger
0.00
g
g
old ginger
0.00
tbsp
tbsp
red wine lees
0.00
tbsp
tbsp
red wine lees
0.00
ml
ml
red glutinous rice wine
0.00
ml
ml
red glutinous rice wine
0.00
ml
ml
water
0.00
ml
ml
water
0.00
g
g
dried black fungus
0.00
g
g
dried black fungus
0.00
tsp
tsp
salt
0.00
tsp
tsp
salt
0.00
tbsp
tbsp
oil for frying ginger
0.00
tbsp
tbsp
oil for frying ginger
Coriander for garnish
0.00
Coriander for garnish

Steps

1

Cut 800g chicken thighs into bite size pieces.
Cut 800g chicken thighs into bite size pieces.
Mark as completed

2

Add 2 tbsp red wine lees to chicken thighs, massage the wine less into chicken thighs. Cover and marinate for 1 hour.
Add 2 tbsp red wine lees to chicken thighs, massage the wine less into chicken thighs. Cover and marinate for 1 hour.
Mark as completed

3

Soak 10g dried black fungus until soften, drain and set aside
Soak 10g dried black fungus until soften, drain and set aside
Mark as completed

4

Julienne 60g of the old ginger thinly
Julienne 60g of the old ginger thinly
Mark as completed

5

Heat 6 tbsp oil and fry 30g of julienned ginger until crispy. Remove and place on kitchen paper.
Heat 6 tbsp oil and fry 30g of julienned ginger until crispy. Remove and place on kitchen paper.
Mark as completed

6

Heat 1 tbsp oil (from frying the ginger) and 2 tbsp sesame oil, add 30g julienne ginger. Stir until fragrant.
Heat 1 tbsp oil (from frying the ginger) and 2 tbsp sesame oil, add 30g julienne ginger. Stir until fragrant.
Mark as completed

7

Add in 4 tbsp red wine lees and stir fry until fragrant.
Add in 4 tbsp red wine lees and stir fry until fragrant.
Mark as completed

8

Add marinated chicken and stir fry until the meat changes colour.
Add marinated chicken and stir fry until the meat changes colour.
Mark as completed

9

Add in soaked black fungus, 250ml red glutinous rice wine and 200ml water.
Add in soaked black fungus, 250ml red glutinous rice wine and 200ml water.
Mark as completed

10

Cover and simmer for 20 minutes or until the chicken is cooked. Stirring occasionally.
Cover and simmer for 20 minutes or until the chicken is cooked. Stirring occasionally.
Mark as completed

11

Turn off heat. Stir in 50ml of red glutinous rice wine.
Turn off heat. Stir in 50ml of red glutinous rice wine.
Mark as completed

12

Dish out, garnish with crispy fried ginger and coriander.
Dish out, garnish with crispy fried ginger and coriander.
Mark as completed

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