Ingredients:
1 chicken, cut into half and cleaned
1/2 tsp sesame oil
2 tsp salt
1/2 tbsp oil
2 tbsp shredded ginger
300ml glutinous rice wine
Seasoning :
1/2 tsp salt
1/2 tsp sugar
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Preparation:
A low fat recipe with kampung chicken, tinged with the sweetness of Glutinous Rice Wine and the fiery, pungent flavour of fresh ginger. This ginger-enriched dish also consumed during confinement to expel winds afterbirth.
My hubby bought me a bottle of glutinous rice wine when I was in confinement 2 years ago and it was left unattended in my kitchen cabinet after the confinement. I decided to use it for my cooking when I'm trying to keep up with what's in the kitchen weeks ago. I bumped into this recipe and was happily give this a whirl, wondering on the medley of flavors that would be produced from!
Salted chicken that is imbued with the sweetness from Glutinous Rice Wine is juicy, tender on throats, sweet (but not overly sweet), zingy and full of bright and vibrant flavor! Shredded ginger round out the flavors, giving the chicken a good kick!
Method :
1. Stir-fry sesame oil and salt in a wok at low heat until fragrant. Dish up and rub all over the chicken. Put into fridge and marinate for 6 hours.
2. Steam the marinated chicken at high heat for 25 minutes or until cooked. Remove and cut into serving pieces.
3. Heat up oil and saute shreded ginger until fragrant. Add in glutinous rice wine, seasoning and bring to boil. Pour over chicken and serve.
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