Being a simple dish that is delectable yet flavourful, Fu Zhou Red Glutinous Rice Wine Chicken (福州红糟鸡) is a popular traditional dish in Fuzhou Singaporean households – often served up with mee sua (a type of chinese noodle known as the Longevity Noodles) and brings many great nostalgic memories of their childhoods. It is also known as a famous traditional dish that is often served up with mee sua to celebrate the Chinese New Year, which symbolizes a year of great blessings and good health.
|Cooking Time||1 hour 40 minutes|
- 5 chicken thighs
- 2 bunches of pak choy
- 1 tbsp sesame oil
- 6 tbsp oil
- 1 tbsp abalone sauce
- ½ tsp salt
- 50g old ginger
- 3 tbsp rice wine
- ½ cup red glutinous rice wine
- 100ml water
- 10g dried black fungus
- Coriander to garnish
- Soak 10g of dried black fungus in water until softened.
- Slice 50g of old ginger into thinly sliced strips.
- Add 1 tbsp of abalone sauce to chicken thighs.
- Add ½ cup of red glutinous rice wine.
- Mix well.
- Pour 6 tbsp of Heavenly 100% Pure Vegetable Oil into pan.
- Fry old ginger till golden brown.
- Place chicken thighs and its remaining red glutinous rice wine sauce into pan.
- Stir fry and flip chicken thighs when needed, until the meat changes colour.
- Add in soaked black fungus and leave it to simmer.
- Meanwhile, blanch pak choy in hot water and remove from heat.
- Add ½ tsp of salt, 1 tbsp of sesame oil and 100ml water.
- Cover and simmer until the chicken is cooked. Flip chicken thighs when necessary.
- Turn off heat.
- Serve blanched pak choy and chicken thighs on plate.
- Garnish dish with coriander.