Local Dialect Cuisine(Hakka):Rice Wine Chicken

Posted by tyan (Singapore, Singapore) on 8 August 2008 in Food & Cuisine.

This series is dedicated to my dear sister,Uni,who think highly enough of my cooking to give me the hope that one day we can go into partnership to publish a recipe book together. Well, may not happen but hope keeps people alive!

This is also dedicated to my dear Hub and my 2 boys,who so far never complained about the food i lay on the table. It is not as if they have any choice, but thanks for looking like you enjoyed them,LOL!
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Hakka客家
Eat in moderation,one savours the goodness; if one over-indulges, the sensory appreciation for taste and flavour is lost~~Hakka Proverb
少食多香味，多食无味绪

The Hakka In Singapore
The Hakka people sunk their roots in Singapore for over 200 years. A great majori of them made their livelihoods in cultivation, mining, trading and other occupations. On the economics, social, cultural and political frontm the Hakka people play influential roles and create great impact. Among them are Minister Mentor,Lee Kuan Yew and Aw Boon Haw, the founder of Haw Par Tiger Balm.

Hakka Rice Wine Chicken客家黄酒鸡
Ingredients
1 Kampong chicken(abt 1.2kg)
10g black fungus(known to remove blood clot upon consumption)
300g Old ginger
100ml Water
500ml Glutinous Rice Wine

Seasonings
4tbsp Sesame oil
1/2tsp Salt

Method
1) Rinse Chicken and chop into chunks. Soak black fungus till soft before cutting into shreds. Chop ginger into minces.

2) Heat up sesame oil, fry minced ginger in low heat till fragrant then add chicken chunks. Fry till cooked.

3) Add in black fungus, salt and water. Braise for about 15 minutes. Pour in glutinous rice wine and cook for another 5 minutes before serving.

Highlights
Dishes cooked with glutionous rice wine infuse an aromatic flavour. This recipe serves up the essential nutrition and health tonic for mothers during their maternity confinement.

After cooking this dish myself, i think my mom still does it the best. I had the privilege of taking her rice wine chicken after i just had my babies. My elder aunt, my mom's sister, ferments the glutinous rice wine herself and so the rice wine chicken my mom makes cannot be found anywhere else! This is an exclusive privilege for HAKKA women, from HAKKA women!

I just took a bowl full of my own rice wine chicken(the sample in the picture) and i am feeling a bit tipsy!

*HIC!*

AM I PROUD TO SAY I AM HAKKA!:)

To go to the start of Local Dialect Cuisine series,please click here