Recipe: Rice wine chicken ( Shirley's Homecook)
1/2 Kampung chicken cut into small pieces.
1 big piece of old ginger about 150 gm- half slice thinly into fine strip the half chop finely n squeeze out the juice .keep the residue.
A handful of wan yee/ mok yee - soak till soft.For moo yee cut into thin strip.
3 tbsp sesame oil
1/2 bottle of rice wine + 100 ml rice wine
1 small bowl of water , can use more if you want more soup.
Method:
1.Heat up the sesame oil n saute the strip ginger till fragrant n brown.Put aside
2.Fry the residue from the other half of ginger for a while, add in the chicken n stir fry till aromatic. Pour in the 100ml rice wine n stir fry till almost dry.
3.Add in the bowl of water, cover, use medium heat to cook till chicken meat is tender.Add in the wan yee.
4.Add in the 1/2 bottle of rice wine n the ginger juice n bring to boil. Dish onto a bowl n put the fried crispy ginger on top.Done.
Credit: Shirley Ong Geok Mooi
Please link back to this post if you're using this recipe: https://dhmrecipes.blogspot.com/2018/07/complete-recipe-rice-wine-chicken.html
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