Red Wine Chicken -Honw Jau Gai (FuZhou)

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Okie...this is extremely easy. Special thanks to Aunt Alice for her recipe.

Please note that I have made minor changes to the recipe after a few experiements :

50 gm whole garlic (peeled) segments
350 gm ginger (julienned)
2 nos kampung chicken (chopped and marinated with 2 tsp salt & 2 tbsp wine)
2 cups red rice wine (Fuzhou red husk wine)
2 tbsp rice wine sediment (i forgot the actual term for this...:()
1 tbsp sugar


1. Heat 2 tbsp oil. Stirfry ginger & garlic until medium-low heat until SOFT (but not browned)
2. Add in the sediments (be sure to stirfry constantly or it will burn). Stir in the chicken pieces and stirfry for a while.

3. Pour in 1 1/2 cup of wine and sugar and turn to medium-high heat. Cover wok with lid.

4. Stir every now and then until it thickens.

5. Stir in the last 1/2 cup of wine and let it cook for a further 10-20 seconds b4 turning off the fire.

Thats it....

Note: It will be best to chop the chicken into smaller pieces especially the breast.