Red Glutinous Rice Wine Chicken

1 hr 30 mins



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

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Adjust Servings
800g kampung chicken thighs
2tbsp sesame oil
6tbsp oil
60g old ginger
6tbsp red wine lees
300ml red glutinous rice wine
200ml water
10g dried black fungus
½tsp salt
6tbsp oil for frying ginger
Coriander for garnish



Cut 800g chicken thighs into bite size pieces.
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Add 2 tbsp red wine lees to chicken thighs, massage the wine less into chicken thighs. Cover and marinate for 1 hour.
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Soak 10g dried black fungus until soften, drain and set aside
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Julienne 60g of the old ginger thinly
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Heat 6 tbsp oil and fry 30g of julienned ginger until crispy. Remove and place on kitchen paper.
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Heat 1 tbsp oil (from frying the ginger) and 2 tbsp sesame oil, add 30g julienne ginger. Stir until fragrant.
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Add in 4 tbsp red wine lees and stir fry until fragrant.
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Add marinated chicken and stir fry until the meat changes colour.
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Add in soaked black fungus, 250ml red glutinous rice wine and 200ml water.
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Cover and simmer for 20 minutes or until the chicken is cooked. Stirring occasionally.
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Turn off heat. Stir in 50ml of red glutinous rice wine.
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Dish out, garnish with crispy fried ginger and coriander.
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