Classic Hakka Wong Zhao Kai (Original Chinese Yellow Wine Chicken)

rich aromatic delicious gingery rice wine chicken

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wonderfully balanced of sweetness and savory with a hint of acridness

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soft tender chicken enhanced with crunchy black fungus

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deliciousness rich flavourful soup that gets the warm going through the body

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Classic Hakka Wong Zhao Kai (Original Chinese Yellow Wine Chicken)

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RɛsɪpI

Ready : 30 mins[ Prep : 5 mins † Active : 25 mins ]
Serves : Pair with other dishes as in a Chinese dinner
Generic : Saute/Simmer
Difficulty : Easy Printable Recipe

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“Chinese Yellow Wine or Rice Wine is a type of Chinese alcoholic beverage brewed directly from grains such as rice and contains 18 kinds of amino acids, including 7 kinds of essential amino acids for the human body, the nutrition in the kind of wine is very rare. In addition, it also contains sugars, organic acids, esters and rich in vitamins.” ~ Serious Eats.
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Commonly prepare for Postpartum confinement, Wong Zhao Kai (Chinese Yellow Wine Chicken) has three important health properties. The wine – help circulates the blood; the chicken nourishes and the ginger; keeps the body warm. But more importantly, this dish tastes incredibly satisfying and delicious – especially consume in a cold raining day..😋. The VianD has earlier posted a tweaked version with beaten fried-eggs – Wong Zhao Kai With A Twist (Chinese Yellow Wine Chicken) – click for recipe. Here’s The Viand’s version of the original recipe, “Classic Hakka Wong Zhao Kai (Original Chinese Yellow Wine Chicken)”.
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   IngredientS

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• Chicken – Chicken Thighs, chopped to bite size. Kampong Chicken (Free-range chicken) would be good bcos of better firmer meat texture and a lot less fat.
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• Chinese Yellow (Rice) Wine – The amount really depends on one’s preference.
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• Ginger – Thick slices. Again, the amount depends on preference but U do need a considerable amount. Preferably mature old Ginger (more intense flavor).
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• Black Fungus – soak in water for abt 10-15 mins, coarsely slice.
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• Optional – Sliced Scallion/Parsley for garnishing.
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Seasoning 
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• Salt, Sugar and White-pepper. All to taste

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** Note : Just a dash/pinch of everything, if U prefer a stronger intensity of an ingredient/spice flavor, simply add a little extra of that ingredient/spice – no rocket scientific measurement here. Always taste your Seasoning !!! The trick is NOT the exact measurement, the trick is “to taste the Seasoning” and get ur preference balance of flavors !!!

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   InstructionS

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①

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Preparing the Chicken
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• Start by sauteing the sliced Ginger and some chopped Garlic with Sesame oil (more aromatic) till aromatic. Normal cooking oil is fine.
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• Add Chicken and saute till meat turn whitish in color. Add some of the Rice wine for flavoring and saute a while more till aromatic.

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②

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Simmering the Chicken
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• At this point, The VianD like to transfer the Chicken to some kind of Crock-Pot to do the simmering (U can do it in the Wok). Add water and Rice wine and bring to boil. How much is totally ur preference, this will be ur soup. If U prefer more alcohol flavor, add more wine. Turn heat to low and simmer for 15-20 mins (really, depends on ur preference of the softness and if U used Kampong/Free-range Chicken, a little longer – cos meat texture tougher).
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•  Add all the Seasoning Ingredients. Add the Black Fungus and give it a few more quick stir. Turn off the heat, add a little more wine (some prefer a dash of Brandy), just for further oomph..!

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③

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Serving
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• Viola, ur pot of “Classic Hakka Wong Zhao Kai (Original Chinese Yellow Wine Chicken)” is ready to be served hot.

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~~* EnD *~~

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