Salted Chicken in Glutinous Rice Wine Recipe | Easy Asian Cooking

A low fat recipe with kampung chicken, tinged with the sweetness of Glutinous Rice Wine and the fiery, pungent flavour of fresh ginger. This ginger-enriched dish also consumed during confinement to expel winds afterbirth.

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。

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Herbal Chicken in Aluminium Parcel Recipe | Easy Asian Cooking

An easy to prepare tender herbal chicken (preferably kampung chicken) wrapped in aluminium parcel which is delicately infused with chinese herbs, this is also the best mantra for simple confinement recipe.

I adore traditional chinese herbs dishes especially whenever I am hard pressed for time, besides its undeniably excellent medicinal virtues, it's also easy to prepare with minimum of fuss. Most of the traditional chinese herbs are all thrown in a pot which is bring to broth, simmer, stew or braise, which require minimum attention.

Using Aluminium foil to wrap and cook in boiling water is one of the greatest cooking techniques ever invented. Besides preserving its moist, keeping the chicken meat succulent and tender, it also preventing the chinese herbs mixture from flowing out. It's full of flavour and packs a wallop of heat. The chicken is delicately infused with aromatic herbs, making this a scrumptious meal on its own. Just by giving me this and a plate of piping hot rice and I am set.

Here's some indication of the chinese herbs used. Although it is a bit hard to come across chinese herbs in some non Asian areas, it is definitely worth the search, considering its therapeutic and curative properties.

Dang Gui (Chinese Angelica Root) 当归, has been used to promote menstrual flow, as an abortifacient, antiseptic, expectorant, diuretic, and as a cure for the plague. It tastes sweet, bitter, acrid.

qi zi (Chinese wolfberries fruit) 枸杞子, resemble tiny red currants are said to nourish and tonify the liver, lung, kidney and improve vision. The berries are usually fresh and sometimes used when it is dried. Goji Berry is mostly used to treat kidney, liver, eye, and skin problems, diabetes, tuberculosis, anxiety, and insomnia. It also helps to lower the blood pressure and cholesterol levels. They are known to improve the state of health, strengthen the immune system and increasing the longevity and vitality of the human kind.

If you are looking for a quick and nutritious traditional chinese herbs recipe, then look no further because this easy chicken recipe has your answers. This simple yet nutritious recipe is bound to please and it's definitely a quick 'fix' for looming hunger pangs. Serves 5.

前阵子到中药行买了些药材给临产的妹妹，妈妈就可以煲些药材给她产后补身子。当然，自己也买了些储存起来，平时也可煲些药材汤喝。

而焗当归马来鸡就不必费力再跑中药行一趟咯，药材随手拈来就有！

这是另外一道用锡箔纸烹饪的菜肴，不费时，也不费力！ :-) 由于锡箔纸封住了鸡汁流失的机会，所以鸡肉尝起来特别鲜甜，滑嫩，入味。

当归的功效具有补血，行血，润肠，保肝，调经，加强发育作用。杞子，补肝，肺，肾，改善视网。每月一次煲当归药材，对女性滋补养身，调理身子其实不错！

银式焗当归马来鸡食谱

Ingredients : 材料
1 kampung chicken, cut into pieces 1只马来鸡，斩块
8 slices dang gui 8片当归
1 tbsp qi zi 1大匙杞子
1 tbsp shredded ginger 1大匙姜丝

Seasoning : 调味料
2 tbsp salt 2小匙盐
1 tbsp oyster sauce 1大匙蚝油
2 tbsp shaoxing cooking wine 2大匙紹兴酒
1/2 tbsp sugar 1/2大匙糖
1 sheet of Aluminium foil 1张锡箔纸
300ml water 300ml水

Method : 做法

1. Mix all ingredients with seasoning. Wrap with Aluminium foil and seal tightly.
将全部材料和调味料搅匀，用锡箔纸包好。

2. 300ml water bring to boil in a clean wok. Place the chicken parcel into the wok, cover with lid and steam for 20-25 minutes medium low heat until the water is dry and the chicken parcel puffs up. Ready to serve.It goes well with piping hot rice.
将300ml水倒入干净的瓁煮滚，放入锡箔纸包，加盖，以中小火煮20-25分钟，至水烧干及锡箔纸包鼓起，即可取出享用。

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