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.  



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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12 comments:

  1. 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!

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  2. 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.

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  3. 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!

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  4. 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.

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

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  6. ivy sew http://simplybeautifulhealthyliving.blogspot.comJuly 19, 2013 at 9:08 PM

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

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  7. I love red wine. This looks so delicious!

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  8. 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.

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  9. Hi Doris, it's good and healthy too.

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  10. Hi Kimmy,

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

    Zoe

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  11. 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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