This dish a traditional Foochow dish using red glutinous rice wine lees to braise chicken.
The main ingredients are really basic; consisting of ginger, wine lees and chicken. I added some sesame oil so that it is more flavourful and fragrant. You can also add soy sauce, wood ear fungus, dried shitake mushroom to the recipe.
My family usually cook this braised wine lees dish with duck. The soup version will be using chicken instead.
Recipe
Ingredients
3 tbsp sesame oil
1.5 inch ginger
4 tbsp red glutinous rice wine lees
1.2kg chicken pieces
1 cup water
Glutinous rice wine (optional)
Salt
Sugar
Method
1. Marinate chicken pieces with wine lees for at least half an hour
2. Heat up oil in pot
3. Brown ginger
4. Stir in chicken
5. Pour in some rice wine or water and braise for 40 minutes
6. Add sugar and salt to taste