Chicken in Rice Wine
I recently discovered this wonderful way of making chicken in rice wine. Hakka Rice Wine to be precise. Somehow when you cook chicken in rice wine and excessive amounts of ginger, over a slow fire, what you usually get is a concoction that literally brings a smile to the face. The rice wine has a sweet sugary taste to it which makes the chicken taste really yummy.
It’s so good that I have decided to bring my six “friends” (drumlets) together for this wonderful confluence of flavours. We already consumed the wings and since then I have been thinking of a nice recipe to send off these guys.
Finally they are ready to go. This is their finest moment.
6 Chicken Drumlets *after using the wings in the airfryer*
Lots of Ginger *maybe 8-9 cm of one inch thickness*
Half a bowl of Hakka Rice Wine
2 tbsp of Light Soy Sauce
2 tbsp of Dark Soy Sauce
3-4 tbsp Olive Oil
1. Carve the meat off the chicken drumlets for ease of cooking. Marinate the meat and bones with light soy sauce and white pepper. Allow the meat to marinate at least for 5-10 minutes.
2. Julienne the ginger (I usually diced), and then heat the olive oil in a clay-pot over low fire. Then fry the ginger strips until brown and crispy.
3. Add marinate chicken meat (including bones) into the clay-pot for cooking. Over slow fire continue to cook until chicken pieces turn whitish in colour. Add dark soy sauce and continue cooking. Finally add the Hakka Rice Wine and allow the chicken to simmer and cook. Once cooked serve with steam rice.
Carve meat off the drumlets
Fry the ginger strips until brown and crispy
Add the marinated meat to cook with ginger
Nicely braised chicken in Hakka Rice Wine