Rice Wine (mijiu, 米酒) is a clear and sweet chinese rice wine (like Japanese sake) made from glutinous fermented rice, drunk as a beverage or used in cooking exclusively in East and Southeast Asian countries. It is categorized as a form of chinese "yellow liquor"(huangjiu or 黄酒).
My hubby bought me a bottle of glutinous rice wine when I was in confinement 2 years ago and it was left unattended in my kitchen cabinet after the confinement. I decided to use it for my cooking when I'm trying to keep up with what's in the kitchen weeks ago. I bumped into this recipe and was happily give this a whirl, wondering on the medley of flavors that would be produced from!
Salted chicken that is imbued with the sweetness from Glutinous Rice Wine is juicy, tender on throats, sweet (but not overly sweet), zingy and full of bright and vibrant flavor! Shredded ginger round out the flavors, giving the kampung chicken a good kick!
黄酒咸醉鸡食谱
Ingredients : 材料
1 kampung chicken, cut into half and cleaned 1只甘榜鸡，开半，洗净
1/2 tsp sesame oil 1/2小匙麻油
2 tsp salt 2小匙盐
1/2 tbsp oil 1/2大匙油
2 tbsp shredded ginger 2大匙姜丝
300ml glutinous rice wine 300ml糯米酒/黄酒
Seasoning : 调味料
1/2 tsp salt 1/2小匙盐
1/2 tsp sugar 1/2小匙糖
Method : 做法
1. Stir-fry sesame oil and salt in a wok at low heat until fragrant. Dish up and rub all over the chicken. Put into fridge and marinate for 6 hours.
先将麻油和盐放入瓁里用小火炒香，然后涂抹在鸡肉上，放入雪柜腌6小时。
2. Steam the marinated chicken at high heat for 25 minutes or until cooked. Remove and cut into serving pieces.
将腌好的鸡以大火蒸25分钟或至熟，取出斩块上碟。
3. Heat up oil and saute shreded ginger until fragrant. Add in glutinous rice wine, seasoning and bring to boil. Pour over chicken and serve.
烧热油爆香姜丝，加入糯米酒和调味料煮滚，淋在鸡上即可享用。
No comments:
Post a Comment