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Red Glutinous Rice Wine Chicken 红槽鸡


  • 800g chicken thigh, cut into smaller pieces

  • 2tbsp sesame oil

  • 6tbsp oil + 6tbsp oil for frying ginger

  • 60g old ginger, peeled and julienned

  • 6tbsp red wine lees

  • 300ml red wine glutinous rice wine

  • 200ml water

  • 10g black fungus, soaked and cut into smaller pieces

  • 1/2tsp salt

  • Coriander - garnish


  1. Place chicken and 2tbsp red wine lees in a large bowl. Rub red wine lees onto chicken. Marinate covered for 1hr.

  2. Deep fry 30g ginger till crispy. Drain on paper towel and set aside

  3. In a claypot, add 1tbsp oil from frying ginger. Followed by sesame oil and normal ginger, stir-fry till fragrant.

  4. Add in remaining red wine lees, stir-fry till fragrant.

  5. Followed by chicken. Stir-fry till chicken changes colour.

  6. Add in fungus and mix well, followed by water and salt. Simmer covered for 20mins, stirring occasionally.

  7. Add in rice wine and mix well. Serve garnished with coriander and fried ginger.

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