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Thursday, July 18, 2013

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.  

[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
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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Chef and Sommelier said...

Ang Chow!!!! Nice!

Love it even more with mee sua the next day!!! :D I'm sure you do that too... that is, if there is any leftover!

Kimmy said...

Hi Alvin, the chicken was marinated overnight. The chicken with gravy was very flavourful - no leftovers. Was good with rice for dinner. Slept very well that night possibly because of the red yeast wine from the residuum.

kitchen flavours said...

Hi Kimmy,
This looks delicious! I should really go and get some red yeast wine!
Yes, so fast it is already time for CYB2! Thank you for linking!

Phong Hong said...

Kimmy, I lau nuar already see this dish. But I can't seem to find where to buy this red yeast wine. Must ask around.

Kimmy said...

Hi Phong Hong, perhaps you can try to find it at Chinese grocery stalls in the wet market or some outlets selling vegetarian food.

ivy sew said...

Kimmy, this is also one of my favourites. I use homemade red glutinous wine lees. It's very yummy :)

Doris Choo said...

I love red wine. This looks so delicious!

Doris Choo said...

Looks so delicious!

Kimmy said...

Hi Ivy, you have home-made ang chow? It is definitely much better than store bought. Mine was also home-made from this neighbour that taught me how to cook the Pig Trotter in Black Vinegar.

Kimmy said...

Hi Doris, it's good and healthy too.

Zoe said...

Hi Kimmy,

I'm never a good Chinese-style cook. Red wine yeast is totally new to me.


Kimmy said...

Hi Zoe, not many people knows about red yeast wine residuum [it's sort of a traditional home-made sauce from the Hock Chew clan people/Fujian].

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