Steamed Red Yeast Ginger Chicken

An easy steamed chicken with red wine residuum [ang chow] recipe.  Juicy chicken meat pieces with a strong flavour of 'ang chow', wine and of course ginger.  Good with rice straight after steaming.  

Ingredients
[recipe adapted from Yum Yum No. 48 magazine]

3 chicken thighs - deboned and cut into bite sizes pieces [I removed certain parts of the fatty skin only]

1 tbsp chopped ginger [I used Penang Air Itam ginger]

some coriander leaves/spring onions - for garnishing

Seasoning

2 tbsp red wine yeast residuum

1 tsp each of sugar and chicken stock granules

1/2 tsp salt and sesame oil

1 tbsp shaoxing wine

dash of pepper

1. Mix chicken with seasoning and marinate for at least an hour [preferably overnight].
2. Before steaming, wrap chicken with marinade with aluminium foil and fold into a neat parcel [I placed the chicken in a aluminium foil tray, then cover it with foil or wrap up the tray with another piece of aluminium foil].
3. Heat up a wok over high heat, pour in 400 ml water, bring it to a boil.  Place the tray/parcel in it, cover to cook for 20 minutes or until water has dried up.
4. Continue to cook for a further 3 minutes.
5. Remove, garnish with coriander leaves and serve immediately.

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Little Thumbs Up organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Alvin of Chef and Sommelier

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