Local Dialect Cuisine(Hakka):Rice Wine Chicken
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!
Hakka Rice Wine Chickenå®¢å®¶é»„é…’é¸¡
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.
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!
AM I PROUD TO SAY I AM HAKKA!:)
To go to the start of Local Dialect Cuisine series,please click here
Canon IXUS 40