Chinese Wine Braised Chicken 黄焖鸡
i first made this delicious chicken dish on 20.7.2016. ^^
i made a very tasty sauce & vegetables & a tender, sweet chicken.
this was after trying the 黄焖鸡 slow braised hua tiao wine chicken at 重庆烤鱼 chong qing grilled fish on 18.7.2016.very tasty sauce. the scallions & leek were very tasty. chicken though was dry & tough.
JB shoon huat’s claypot sesame chicken 28.6.2016
JB shoon huat’s claypot chicken
so i think my dish was much better.
Chinese Wine Braised Chicken 黄焖鸡
for the evening, my wine chicken dish was very popular too. my friends keep taking more more rice to go with the chicken gravy. 🙂
i deboned 1/2 chicken, & seasoned with 1 tbsp fish sauce, 1 tbsp oyster sauce, 1tbsp light soy sauce, 1tbsp oyster sauce, 2 tbsp shaoxing wine. i fried sliced ginger, cut chili padi, chopped spring onions, garlic, then added the chicken, fried, & added the intense chicken stock. i cooked the chicken for about 5-6 mins, just tender not overcooked. then i removed the chicken & cooked cut taupok strips in the gravy. heat up & add 2tbsp 花雕酒 just before serving to bring forth the 花雕酒 aroma.
c.h.e.f andy
Ingredients:
- 1/2 cut chicken (i used 1.4kg large chicken from sheng shiong or giant)
- 2cm sliced ginger
- 2 tsp chopped garlic
- 2 stalk scallions
- 1 cut chilli padi
- 6 taupok cut into 4strips each
marinade:
- 4 tbsp chinese wine 花雕酒
- 1 tbsp sesame oil
- 1 tbsp light soy sauce
- 1 tbsp fish sauce
- 1 tbsp oyster sauce
- 1/2 tbsp corn flour
Directions:
- marinate 1/2 chicken for 2 hrs in chinese wine 花雕酒, sesame oil, fish sauce, oyster sauce & good light soy sauce.
- fry ginger, chilli padi, garlic till fragrant. add marinade from the chicken & cooked the vegetables.
- add chicken, fry, & add the intense chicken stock. xook chicken for about 5-6 mins, just tender not overcooked. then remove chicken & cook cut taupok strips in the gravy.
- heat up & add 2tbsp 花雕酒 just before serving to bring forth the 花雕酒 aroma.
c.h.e.f 