06
Aug
Dollop the Ang Zhao with the chicken and stir-fry. First posted in Jul 2009 as a recipe now updated with write-up and links to various recipes and resources associated with the ingredient red glutinous wine lees.
Update 5 Aug 2014.
Ang zhao chicken recipe. Stir fry the chicken till browned. Then add a splash of rice wine stir it once and cover with a lid. When the chicken is 34 cooked use about 7 tablespoons of Ang Zhao.
Dollop the Ang Zhao with the chicken and stir-fry. The amount shown in the pic is about 3 to 4 tablespoonful. Marinate the Chicken drumsticks with Ang Zao for at least 15 minutesTo cook the soup lightly fry the ginger in sesame oil until fragrant then add Chicken Mushrooms and enough water to cover everything and bring to boil.
Lower the heat and add half the Ang Jiu continue to cook for at least 1 and half hours. Get this recipe on the next page Update Jan 2014. First posted in Apr 2011 now updated with new photos and improved recipe.
This is a homely recipe for chicken cooked in red glutinous rice or more famously known as Hong Zao Ji 红槽鸡 in the local Chinese foo chow hock chew 福州 community. This dish is very nourishing and beneficial especially for ladies. In a pot heat up 2 tablespoons of sesame oil pan fry the chicken mid wings until the chicken skins are set.
The main purpose is to prevent. Peel the ginger shallots garlic and chop into small pieces. Wash and chop the chicken into chucks pieces.
Using medium heat in a pot or wok or pan with cover add cooking oil and chopped ginger shallots and garlic and sauté till fragrant. Update 5 Aug 2014. First posted in Jul 2009 as a recipe now updated with write-up and links to various recipes and resources associated with the ingredient red glutinous wine lees.
Red glutinous wine lees hong zhao ang zao or 红槽. Picture above is the residual product of fermenting rice and red rice bran to make red glutinous wine. Heat the oil in a skillet add the Spice Paste cinnamon cloves star anise and cardamom pods and stir-fry them until aromatic.
Add the chicken and lemongrass stir to combine well with the spices. Add the coconut milk water and simmer on medium heat stirring frequently until the chicken is almost cooked. This recipe made 3 and 12 bottles of wine and 2 boxes of Ang chow.
Both could be stored at dry cold place for more than a year or as long as it last. NoteI grind my Ang Chow Red yeast rice wine lees into a smooth paste and keep in tight container and refrigerate. It is the best food coloring and great for marinates.
Full recipe below. Heat sesame oil in wok. Add ginger fry till fragrant.
Add garlic and mushroom fry for a couple of minutes. Put in red wine lees ang zao fry for a few minutes. Add in chicken pieces coating each piece of chicken with lees.
Ang Zhao is very versatile in most of the Sitiawan cuisines and its yummy too. In case you are interested heres some of my old posts using ang zhaowine lees. Just click at the respective link for the full recipe.
Foochow red wine dregs chicken chicken Posted on October 15 2010 by Shuomeis Family Recipes Red for Happy Occasions. Ang Zhao or red rice wine dregs chicken is a traditional dish for both the Hakkas and Foochow my husbands dialect group.