This Chinese dish I was told is a healthy dish, especially good for our blood vessels. Ang Chow [red rice wine residue] is supposed to regulate cholesterol in the blood. Looks like we can enjoy this chicken dish without worries….
Both the chicken and mushrooms are tasty and flavourful with the seasonings. Tasted savoury, a little sourish and aromatic. Appetisingly good to serve with steaming hot rice.
2-3 pieces deboned chicken thighs – cut bite size pieces
1 packet eryngii mushrooms – cut 1 cm rounds
1 stalk spring onions – cut 1 inch lengths
2 cloves garlic - sliced
1 red chilli – seeded and cut
1 tbsp each of Ang Chow, light soy sauce, cooking wine and apple cider vinegar
- Marinade – 1 tbsp cooking wine, dash of salt and pepper and 1 tsp cornstarch.
- Marinate chicken pieces with marinade for 30 minutes.
- Heat up a non-stick wok without oil, pan fry mushrooms until water oozes out and lightly brown. Dish up.
- Using the same wok, pan fry chicken pieces [skin side down first] until golden brown, flip over to fry the meat side until cook through using the fats released from the chicken skin.
- Add in garlic, red chilli and some spring onions. Fry until aromatic. Return fried mushrooms into wok, stir fry to mix then add in seasoning.
- Continue to fry until almost dry. Lastly add in balance spring onion. Stir to mix and dish up to serve.