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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Snow Fungus & Fish Maw Soup Recipe | Easy Asian Cooking

A hearty and healthy fish maw soup. This chinese soup is a rich mixture of fish maw, prawn, canned bai lin gu (Pleurotus ferulae mushroom,百灵菇), snow fungus, water chestnuts and carrot, made this a great meal on its own.


Am currently yearning for "uncommon" soup, and I decided to cook snow fungus & fish maw soup when stumbled upon this recipe. I have been intrigued sometimes ago to simmer some kind of soup which resemble texture of sharkfins soup , apart from my commonly simmered soups with melon, radish, carrot, corn, lotus root, dried scallop, chinese herbs etc.

Soup have always been the mainstay of my family meals, as this is the easiest dish to imbibe especially for my daughter. After hours of simmering, all the essense of the ingredients must have been incorporated into the soup and this ease body digestion.

To make it flavourful (for extra oomph), I added in some spiced vinegar (黑醋) and it's really stimulating the appetite upon first sip of soup!

Fish maw (large fish gas bladder, in chinese 魚鰾,花膠) is usually served braised or in stews, and mostly used in soups. It often served in chinese households during chinese new year and is considered a food delicacy in some Asian cultures and one of the luxury ingredients in chinese cuisine. Fish maw is regarded as a nourishing tonic which is said to promote blood circulation and general health.

Fish maw need to be soaked for an hour until it's pliable, then rinse and scrub clean. If you're not comfortable with fishy odour (which most of us do!), the pre-soaked fish maw then bring to boil with a stalk of spring onion, a slice of ginger and half a litre of water, for roughly 10 minutes. Then remove the fish maw and shred.

雪耳鱼鳔羹食谱

Ingredients : 材料

1 tsp oil 1小匙油
1 tbsp shao xing wine 1大匙绍兴酒
50g fish maw, soaked until soft and shredded 50g 鱼鳔，浸软，切丝
1 piece canned bai lin gu,shredded 1块罐头百灵菇，切丝
1 piece snow fungus, soaked and cut into small pieces 1朵雪耳，浸软，切小块
6 water chestnuts, peelded and shredded 6粒马蹄，去皮，切丝
1 small carrot, peelded and shredded 1小条红罗卜，去皮，切丝
150g prawn meat 150g虾仁

Seasoning : 调味料

1 tsp salt 1小匙盐
1 tsp chicken stock granules 1小匙鸡精粉
1/2 tbsp light soya sauce 1/2大匙生抽
2 tbsp shao xing wine 2大匙绍兴酒
1 tsp sesame oil 1小匙麻油
Dash of pepper 少许胡椒粉
1000ml water 1000ml水
2 tbsp corn flour, mixed with 4 tbsp water, for thickening
2大匙蜀粉，加入4大匙水，搅匀，打芡用
2 egg white, beaten 2粒蛋白，打散

Method : 做法


1. Heat up oil, add in shao xing wine and followed by all the ingredients and seasoning. Bring to boil and then simmer at low heat until all vegetables are cooked.
烧热油加入绍兴酒，再加入全部材料和调味料，煮滚至熟。

2. Thicken with corn flour water and then mixed in beaten egg white. Serve hot.
打芡，加入蛋白搅匀，即可上桌享用。

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