Fuzhou Red Wine Stewed Chicken

Another Fuzhou's wonderful creation....the secret all liaise within the potent Fuzhou Red Wine !

Check out this tasty simple to do recipe....

Preparation: Chicken (Blanched with boiling water), Ginger (Sliced), Fuzhou Red Wine, Black Fungus (Soaked) and Coriander Leaves. 

Heat up the claypot. Add oil and saute the ginger till fragrant, then throw in the chicken. Stir fry for 5min.

Add water and let it come to a boil. Lower the heat and let it simmer for 20min. Add the Black Fungus and pour in the Red Wine.

Season with Salt and Pepper. Garnish with the Coriander Leaves.

Serving for 2 paxs

Ingredients

500g (1/2) Village Chicken, blanched with Boiling Water

10g Ginger, sliced

5g Black Fungus, soaked 

5g Coriander Leaves

1tsp Salt

1/4tsp Pepper

1tbsp Oil 

1cup Water

1/2cup Red Wine

Foo Chow lang...it's Time

After a long wait...patiently...it's done !

Dedicated to all the Foo Chows for their wonderful food and recipes....

After taking a journey to the North, back to where most of our ancestors came from and came back down to the South where most of the Foo Chows are residing....after much, much, more xploring,....finally this is what we have....the fundamental secret recipe for making a healthy, delicious dish....The Ang Chiew (Red Wine)

Cheers ! Sweet and Strong ! Erh....don't really advise for drinking !

From the process you will have two goodies....

The residue: The Foo Chows would turn this leftover together with some ginger and chicken into a delicious dish ! Stir Fry Chicken with Red Wine.

The cream after the filtration process: Fuzhou Red Wine for stirring up a healthy Ang Chiew Mee Suah. It is suppose to be taken by those Ah Nya's during their confinement period !

Check out Fuzhou Red Wine for the recipe

Fuzhou Red Wine

Dedicated to all the "Foo Chows"

I have a Foo Chow friend who taught me almost everything about their Fuzhou Red Wine,... the food,...the restaurants in Malaysia...an even on the recipes how to prepare their delicacy the...Ang Chiew Mee Suah.

I was fascinated to xplore more !...So check it out !

I was in China recently and I was given the opportunity to check out one of the thousand wine breweries. Before I reached the destination, I was taken for a ride almost a mile journey through many back lanes just like the one you see....imagine yourself like a rat running around in a maze...no ending.

...till I saw this shop ! So it's for real....small wooden shop selling all sorts of Chinese wine.

Hooo....check out the backyard ! Thousands of urns filled with Chinese wine.

The owner took me tour round his factory, showing me the wine brewery equipment and took me through the wine making process....cool !

Of course it' never complete without the wine tasting to demonstrate the quality of their wine. Arrggh....too strong, taste almost like kerosene.

Now, the moment you have been waiting for....

Glutinous rice+Red yeast rice+Yeast

Cook the glutinous rice and let it cool down. Grind the red yeast rice and the yeast till they become powder form.

Mixed all ingredients together....

Wait for the fermentation process to take place ! 3 to 4 weeks.

To be continue....need to go back to China to check it out !

Ingredients

1kg Glutinous Rice

150g Red Yeast Rice

10g Yeast

3cups Water

bsg: You need to be there...it's coming your way

Ang Chiew Mee Suah (Red Wine Vermicelli)

I found a bottle of Ang Chiew(Red wine) in one of the kitchen cabinet, Hmmm....from France ?...Chile ?..Australia ?...no label ? Aiyah...must be from my Hock Chiew friend.

The Ang Chiew(Red wine) it's quite foreign to Nyonya cooking actually, the Nyonya normally will cooked Mua Eu Kay(Sesame Oil Chicken) with chinese rice wine,...the Hock Chiew will cooked Ang Chiew Kay or Ang Chiew Mee Suah,...either you want stew or soup.

Both the cooking methods are almost similar, in addition to that, both are good for during the confinement to help get rid of the "wind" in the body system.

So....did anybody just gave birth ?....I don't mind cooking for you coz it's pretty simple

Check out the ingredients and method....

Preparations; Chicken drumstick(Wash & cut to desirable size), Garlic(Sliced), Ginger(chopped into strips), Mee suah(Vermicelli)...blanch with hot water, salt & pepper.

Remember the Ang Chiew(Red wine) ! 

Heat up the pot, add in some oil to saute the ginger and garlic. Cook till fragrant.

In goes the chicken, stir fry for 2-3min, then add in the water and let it boil. Once it's boiling, lower the heat and let it simmer for approximately 30min, or till the chicken is tender.

Add in the Ang Chiew(Red wine) and simmer for another 5min. Season with salt & pepper.

Some of my friends said when they cooked...it taste a bit sour !....they blamed the quality of the Ang Chiew(Red wine)....I don't really know how true is this.

I have tried 4-5 Ang Chiew(Red wine) from different sources, By right,....it should be Sweet ! All you need to do, is to balance the quantity of the....chicken(sweetness), salt(saltiness) & the Ang Chiew(sourness) then it will be the perfect..."yin & yang"

Note: Team bsg, it's about time we reopen the vineyard...

Ingredients

500g Chicken

1/2cup Ang Chiew

100g Vermicelli (blanch with hot water)

30g Ginger (chopped into strips)

10g Garlic (sliced)

1L Water

1tbsp Oil

1/2tsp Salt, to taste

1/2tsp Pepper, to taste