Angchao Chicken
This traditional Foochow staple dish is made of fermented red rice wine residue. The distinctive bright red colour matches the vibrant burst of umami and sweet flavour. This homely dish is often enjoyed with rice or mee sua. Due to its nutritious properties, it is commonly eaten during confinement.
City: Kuching
Category: Dinner
Chef: Penelope Ling
Difficulty
3/5
Prep Time
2.5 hours
Total Time
20 minutes (with pre-mixed 'angchao' paste)
Servings
6
Ingredients
Garlic 2 bulbs
Ginger 3 small slices
Whole chicken chopped in to thumb size
'Angchao' (red yeast) paste 5 table spoons
A pinch of salt and seasoning
3 table spoon of sugar
1 tablespoon of light soy sauce
1 table spoon of sesame oil
A dash of shaoxing cooking wine
First, marinade the chicken with the red yeast paste and minced garlic. Seal and leave in chiller for 2 hours.
Heat up the wok and pour in the sesame oil ( tip: sesame oil heats up faster so after adding in the sesame oil can add the remaining garlic and ginger). Stir the ginger until slightly brown and add in the marinated chicken and stir it. Add in a bit of water to prevent it from being sticky and keep stirring until the sauce starts to boil. Then, lower down the heat. Add a bit of water if the sauce is too dry and add the remaining 'angchao' paste. Next, throw in the seasoning and sugar. Stir and before serving, add a dash of shaoxing cooking wine and stir. Serve with white rice.
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