Sunday, October 24, 2010

Chicken With Red Wine Residue


2 lbs chicken - cut into bite size
1 - 2 ozs wood ear fungus - soak, woody parts removed and cut into bite size
3 heaped tbsp red wine residue(refer to Homebrewing - Glutinous Rice Wine
2 shallots - chopped
2 cloves garlic - chopped
1 tbsp chopped ginger
1 tbsp soya sauce
1/2 cup chicken stock
2 tbsp oil
Pepper and salt to taste
Sesame oil
Coriander or Spring onions as garnishings


Sprinkle salt and pepper to the chicken pieces.

Heat wok and add in 1/2 tbsp oil, just enough to coat the wok. Brown the chicken pieces by batches, do not crowd the wok. Remove and set aside.

Add in the rest of the oil and saute the chopped shallots, garlic and ginger until fragrant.

Add in the red wine residue and continue to saute until aromatic.

Add in the browned chicken pieces, wood ear fungus and chicken stock. Bring to the boil, add in the soya sauce and reduce heat to simmer. Cover the wok and simmer until the chicken pieces are cooked through.

Remove wok cover and cook down the sauce.

Adjust taste with salt and pepper.

Sprinkle with sesame oil and garnish with coriander and/or spring onions.



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