My neighbour's friend gave him 2 bottles of homemade red rice wine residue [ang chow in hokkien dialect]. Not knowing what to do with it, he gave me a bottle. So I cooked this simple dish and shared half with him. If he likes the taste, I will probably prepare another dish 'Ang Chow Char Siew' to share with him.
'Ang Chow' [aka Hong Chow] is the residue from fermented red rice wine. It is believed to be good for health especially beneficial in lowering triglycerides and cholesterol.
Cooking this dish only requires 3 main ingredients. It can be served with rice or cook into a soup with flour vermicelli [mee suah] as a One Dish Meal. The chicken tastes even better after several hours. It can be freezed and reheated before serving .
Ingredients
[serves 3-4]
6 pieces chicken thigh - skin removed and cut into bite size pieces
50 gm ginger - sliced
2 tbsp red rice wine dregs [residue from fermented red rice wine]
1 tbsp sesame oil
150 ml water
Seasoning
1 tbsp light soy sauce
1/2 tsp salt
1 tbsp rock sugar to taste
- Heat sesame oil in wok, saute ginger slices until aromatic. Add in the red rice wine dregs followed by chicken. Stir fry for 5 minutes or until all ingredients are well combined and fragrant.
- Add water and seasoning to taste. Bring it to a boil. Cover and lower heat to simmer for about 20 minutes or until chicken is tender and gravy is reduced.
- Dish out to serve with rice.
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