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Hongzhao Ji (Red Wine Chicken) *pic & recipe by Mrs Cang

 
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Mrs Cang
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Joined: 14 Apr 2006
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Location: Singapore

PostPosted: Mon Jun 05, 2006 6:45 pm    Post subject: Hongzhao Ji (Red Wine Chicken) *pic & recipe by Mrs Cang Reply with quote

Hi all,

Thought I will post my debut recipe under a new heading so you don't have to scroll to the end.



This is Hongzhao Ji (Red Wine Chicken) made possible by a large jar of fermented red wine must given to me by Gina.

Ingredients:
500 g chicken pieces
4 or 5 cloves whole garlic, peeled
4 or 5 slices of old ginger
1 cup home-made Chinese red wine
2 tablespoons Chinese red wine must (residue)
1 tablespoon Chinese white wine (meiguilu)

Method:
1. Using a little sesame oil, fry garlic cloves and ginger slices until fragrant and slightly caramelised. Add chicken pieces and continue to sear.
2. Add wines and stir through. Add salt and red wine residue.
3. Bring to a rapid boil, and turn down to a gentle simmer until chicken is cooked.
4. Taste and adjust sesaoning. Serve hot with white rice.

The aroma will fill your kitchen and make young two-legged puppies drool. Four-legged puppies will want a piece, but best not to get them inebriated!
Enjoy!

Razz
PD
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karlskrona
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PostPosted: Mon Jun 05, 2006 7:02 pm    Post subject: Reply with quote

can i have some please??? :lol:
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S_ter
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Joined: 03 Dec 2005
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Location: mulberry

PostPosted: Tue Jun 06, 2006 7:33 am    Post subject: Reply with quote

Pauline: <drool..... drool..... drool.....>

Actually just got enough time to only do lurking as the iron gates are off the oasis at the moment and HouseSpouse busy trying to replace the aluminium mosquito netting (very thin and very oxidized) into the stronger and non-oxiding stainless steel ones!

As I am head apprentice, I have to be at beck and call, especially when he needed someone to hold the stuff in place.... or when he gets dehydrated! My red herb plants are now totally botak.... to boil liang teh

... oops back to this thread! Wow, the Hoong Joe Ghai looks absolutely delish... Indeed I can imagine the aroma flowing from your kitchen right across central Singapore from your place to this opposition ward... I'm already enebriated with the wine dregs... And as usual, gotta find the wet ones to wipe the monitor screen!

I'm enjoying..... I'm enjoying..... Now waiting impatiently for the Nasi Ulam.........

Jo: This time you are right! Also got to wipe the keyboard.... Wink

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irenechin
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PostPosted: Tue Jun 06, 2006 8:06 am    Post subject: Reply with quote

hiya pauline, i've moved your recipe to this section ... hope you don't mind Wink
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Alannia
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PostPosted: Tue Jun 06, 2006 9:35 am    Post subject: Reply with quote

Mmmm..... this looks absolutely delicious.
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Gina
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PostPosted: Tue Jun 06, 2006 9:41 am    Post subject: Reply with quote

I have a few bottles and jars in the office..fermenting Razz Embarassed
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Mrs Cang
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PostPosted: Tue Jun 06, 2006 7:27 pm    Post subject: Reply with quote

:lol: :lol: :shock:

And if the next issue of kitchen culture FOOD & Travel comes out a bit funny, you all know why....

that's because Gina's gotten us ALL drunk!

The hongzhao ji all disappeared down two-legged puppy's tummy.In fact, DH came home, sniffed the kitchen and asked: Where's the chicken....

One hungry four-legged puppy kept following me in and out and got a bit of a taste... now Pop Pop's leaning against the wall for support. (He always had a taste for alcohol, especially Killkenny...)

I am waiting to try the red wine on beef shin -- to see if it works.

Going to do some Goanese curries this week...

Razz
PD
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yummybear
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PostPosted: Wed Jun 07, 2006 1:07 am    Post subject: Reply with quote

Very Happy Very Happy Mrs Cang, you are very funny. Love your story on the dogs. Who is Killkenny may I ask? :shoc

How did Gina got all of you drunk? Wine-tasting perhaps for the next issue?
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Mrs Cang
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PostPosted: Wed Jun 07, 2006 9:19 am    Post subject: Reply with quote

Very Happy Very Happy Very Happy
hee hee Yummybear....

Gina has been fermenting wine in office, and everytime she checks the progress, the lovely alcohol becomes our air freshener... that's why we are now in perpetual blissful state.

Kilkenny? hahhaah... It's an Irish dark beer.
You see, once when Pop Pop was very young, my friends came over and had a get-together. One of them, Jeff, had a Kilkenny and he decided to give Pop Pop a taste. That dog instantly became Jeff's new best friend. He lapped up the beer!

This is Pop pop sober...


Once, I was re-packing wine cabinet and broke a bottle of champagne, went to bathroom to get mop... when I came back, half the puddle of champagne was gone and I had a very happy puppy leaning against the wall the rest of the night. He ended up snoring!

Got me really worried and I woke him up, fed him ginseng water. Called the vet, and vet said depends on dog.... but should be okay if he doesn't throw up.

Seems like I have a Cavalier King Charles Spaniel with a taste for liquor.

These days, Pop Pop's indulgence in alcohol is limited to a tiny sip whenever DH has a beer. But his favourite tipple is still Kilkenny or Erdinger - another German dark beer! (just like me... shhhhh)

Razz Razz Razz
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yummybear
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PostPosted: Wed Jun 07, 2006 6:35 pm    Post subject: Reply with quote

Wah Mrs Cang, your Pop Pop sure have good taste Very Happy . Your stories never fail to bring a smile on my face. Very tempted leh to have a dog now. Pop Pop drinking champagne Very Happy Very Happy Very Happy Very Happy
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Gina
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PostPosted: Tue Jun 13, 2006 6:39 pm    Post subject: Reply with quote

today I cook this too for dinner.




delicious! Razz Razz
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zzzgmom
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PostPosted: Fri Jun 30, 2006 10:45 am    Post subject: Reply with quote

Dear Mrs Cang,

I tried this dish and it's YUMMY! I tweaked your recipe a little. Omitted the meiguilu wine coz I didn't have any. I also increased the amount of rice wine and added some chicken stock to make a thick soupy dish, which I ladled over cooked mee-sua. It's warming, and made me feel like I'm in confinement again. Even my husband liked it.

Thx for sharing!
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Mrs Cang
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PostPosted: Fri Jun 30, 2006 11:35 am    Post subject: Reply with quote

:lol: :lol: :lol:

My pleasure, zigggymom....

That's what recipes are for - sharing and tailor-fitting to your own family's tastebuds. I often try it both ways - thick and winey to just indulge or add chicken stock so I can slurrp it all up.

Love it both ways! And very simple - so simple that can do in middle of night... after working late.

Problem is - chopping the chicken may wake up irate neighbours!
And of course, depends on my moonshine supplier aka Gina!

Razz
PD
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aaanne
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PostPosted: Sun May 18, 2008 3:27 am    Post subject: Reply with quote

I love this dish! I just cooked it for dinner 2 days ago. Just one question, what's the difference between chinese rice wine, white wine (meiguilu) and shaoxing wine?
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piscean33
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PostPosted: Tue Jun 29, 2010 12:14 am    Post subject: Reply with quote

Looks yummy! Does anyone knows how long can the Hong Zhao be kept in fridge at about 4 degree celcius? I've some which I want to use to cook, but not sure if it's ok since it has been 1-2 months old.
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Tiggerbaby
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PostPosted: Thu Sep 30, 2010 4:38 am    Post subject: Reply with quote

Sorry I have a stupid question ... if I don't have homemade Hoongzhao, what can I substitute with or can I just buy from market??
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Gina
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PostPosted: Fri Oct 01, 2010 4:08 am    Post subject: Reply with quote

you need hong zhao wine and the residue to cook this dish. Or else its literally impossible to cook Hong Chao Jiu without hong chao at all.
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Tiggerbaby
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PostPosted: Fri Oct 01, 2010 7:34 am    Post subject: Reply with quote

Thanks Gina. Guess, I will have to make the Hoong Zhao 1st. Smile love
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fash
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PostPosted: Tue Nov 30, 2010 11:12 am    Post subject: Re: Hongzhao Ji (Red Wine Chicken) *pic & recipe by Mrs Reply with quote

1 cup home-made Chinese red wine <- how big is the cup?
2 tablespoons Chinese red wine must (residue) <- what is this? Are there any substitution? Will it taste the same without this? I only have the homemade red wine from sarawak
1 tablespoon Chinese white wine (meiguilu) -> any substitution? Is hu tio jio the same?
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Gina
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PostPosted: Tue Nov 30, 2010 12:21 pm    Post subject: Re: Hongzhao Ji (Red Wine Chicken) *pic & recipe by Mrs Reply with quote

fash wrote:
1 cup home-made Chinese red wine <- how big is the cup?
2 tablespoons Chinese red wine must (residue) <- what is this? Are there any substitution? Will it taste the same without this? I only have the homemade red wine from sarawak
1 tablespoon Chinese white wine (meiguilu) -> any substitution? Is hu tio jio the same?


1 cup is 250ml
2 tbsp of Chinese Red wine residue(if your rice wine is home made, this is part of the fermentation process.the leftovers of the rice after wine is harvested). If you buy from shops, they don't usually sell the rice wine residue

1 tbsp of Chinese white wine..is NOT the same with hu tio jio. Its basically a rich and good Bai Mi Jiu (White Rice Wine)
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fash
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PostPosted: Tue Nov 30, 2010 2:00 pm    Post subject: Re: Hongzhao Ji (Red Wine Chicken) *pic & recipe by Mrs Reply with quote

Gina wrote:
fash wrote:
1 cup home-made Chinese red wine <- how big is the cup?
2 tablespoons Chinese red wine must (residue) <- what is this? Are there any substitution? Will it taste the same without this? I only have the homemade red wine from sarawak
1 tablespoon Chinese white wine (meiguilu) -> any substitution? Is hu tio jio the same?


1 cup is 250ml
2 tbsp of Chinese Red wine residue(if your rice wine is home made, this is part of the fermentation process.the leftovers of the rice after wine is harvested). If you buy from shops, they don't usually sell the rice wine residue

1 tbsp of Chinese white wine..is NOT the same with hu tio jio. Its basically a rich and good Bai Mi Jiu (White Rice Wine)


i bought the redwine though it is homemade... so, will it stilltaste as good without the residue?
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