Yellow Wine Chicken

Normally, we will eat yellow wine chicken when we, ladies are in confinement. But nowadays yellow wine chicken has become a very common dish to cook at home. To get the best yellow wine chicken taste, you really need a very good yellow wine. 

There are plenty of versions to cook this dish. My version is Hokkien style. We add in dark soy sauce and sugar. That is why you can see it is darker in colour. Cantonese style are usually lighter in colour because they do not add in any seasoning at all. But I do not like the taste.

Yellow Wine Chicken

Recipe source from : Fiona Low

What you need:-

-2 whole legs of kampung chicken (cut into small pieces)

-Bentong ginger (sliced)

-Chinese mushrooms (soaked and sliced)

-Yellow wine

-Sesame oil

-Dried oyster (soaked)

-Yuk zhuk (Chinese herb)

-Kei zhi (wolfberries)

Seasoning:-

-Dark soy sauce

-Brown sugar

Method:-

1) In a wok, use the sesame oil to saute the ginger till aromatic

2) Add in the mushrooms, oyster and yuk zhuk and stir fry a while

3) Then add in the chicken. Stir fry until u see the chicken changes colour

4) Pour in the yellow wine, make sure the wine covers the chicken

5) Bring it to a boil, add in dark soy sauce, brown sugar and kei zhi

6) Then reduce to simmer until the wine gets thicker

7) Serve with steamed hot rice

Homemade yellow wine (I bought it at Pasar Pagi, Bukit Tinggi) and sesame oil. My colleague told me this brand is not bad so I tried it out.

   

My mum tasted it too and she said my cooking is not bad! hehehe... but I feel that the that she cooked tastes much better than mine.

 I love to eat yellow wine chicken. But of course those that tastes delicious one~ hehe