An easy steamed chicken with red wine residuum [ang chow] recipe. Juicy chicken meat pieces with a strong flavour of 'ang chow', wine and of course ginger. Good with rice straight after steaming.
Ingredients
[recipe adapted from Yum Yum No. 48 magazine]
[recipe adapted from Yum Yum No. 48 magazine]
3 chicken thighs - deboned and cut into bite sizes pieces [I removed certain parts of the fatty skin only]
1 tbsp chopped ginger [I used Penang Air Itam ginger]
some coriander leaves/spring onions - for garnishing
Seasoning
2 tbsp red wine yeast residuum
1 tsp each of sugar and chicken stock granules
1/2 tsp salt and sesame oil
1 tbsp shaoxing wine
dash of pepper
- Mix chicken with seasoning and marinate for at least an hour [preferably overnight].
- Before steaming, wrap chicken with marinade with aluminium foil and fold into a neat parcel [I placed the chicken in a aluminium foil tray, then cover it with foil or wrap up the tray with another piece of aluminium foil].
- Heat up a wok over high heat, pour in 400 ml water, bring it to a boil. Place the tray/parcel in it, cover to cook for 20 minutes or until water has dried up.
- Continue to cook for a further 3 minutes.
- Remove, garnish with coriander leaves and serve immediately.
I'm linking this post to
Little Thumbs Up organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Alvin of Chef and Sommelier
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