FOOCHOW GLUTINOUS RICE WINE CHICKEN NOODLES
|2 heaped tablespoons red
glutinous wine lees
|2 tablespoons grated ginger||2 tsp sesame oil||1/2 tsp light soy sauce|
|4 slices ginger, lightly bruised||500g red glutinous rice wine||Salt and fish sauce to taste||1.5 kg chicken pieces|
|4 stalks spring onion whites||4-5 pieces of dried black fungus,
soaked in hot water for 20minutes
before cutting into bite-sized pieces
|2 spring onion greens, sliced|
|2 tablespoons oil||1 teaspoon sugar||1 packet of Chili Brand Rice
1.Mix together ingredients for the marinade and marinate chicken for half an hour.
2. Fry the ginger with spring onion whites in the oil until fragrant.
3. Sear the chicken, before adding the rice wine. Add enough water to cover the chicken, and dried black fungus. Allow to simmer for 15-20 minutes until the chicken is cooked. Season with sugar, salt and fish sauce.
4. Soak the Chilli Brand Rice Vermicelli in water for 10 minutes until softened.
5. Add soaked and drained Chilli Brand Rice Vermicelli to the pot and allow to simmer until tender and the flavor of the soup has been absorbed. Garnish with spring onion greens.
* By: Chef Pamelia Chia