Thursday, February 26, 2015
The Chinese Version Steamed Glutinous Wine Chicken
1 free-range chicken (about 2kg)
350gm ginger, partial skinned then finely chopped
2 cup glutinous rice wine
or 4 TB homemade red yeast wine paste (mix with 1 cup of water)
1 TB salt
100gm rock sugar, smashed
(1) rub salt into the chicken cavity then stuff in half of the chopped ginger.
(2) then place chicken to a plate or big bowl, pour wine onto the chicken then brush it all over to the chicken.
(3) sprinkle rock sugar & ginger onto the chicken and steam for 30 minutes then flip the chicken around and continue steaming for another 30-40 minutes or till cooked.
silky soft tofu into vermicelli shreds. You'll be amazed by their chopping & cutting skill !