Red Rice Wine Chicken – 红槽鸡

Hong jao zi is a traditional dish from the Foochow region of China that is usually made for mothers during their confinement period after giving birth. This dish is not only delicious but also healthy and nutritious, making it a popular choice among new mothers and their families.

What makes Hong jao zi unique is the use of thick, aromatic fermented red wine, which is a specialty of the Foochow region. The wine is made by fermenting glutinous rice with a type of red yeast (often called red yeast rice). It has a rich and complex flavor with hints of sweetness and umami and is often used in cooking in the region.

Whats the benefits?

One of the main benefits of hong jao zi is that it is packed with nutrients that are important for new mothers, such as protein, iron, and vitamin B12. The dish is also believed to help increase milk production and promote postpartum healing.

While Hong jao zi is traditionally made for new mothers during their confinement period, it is also enjoyed by many people throughout the year. It is a hearty and comforting dish that is perfect for cold winter evenings or as a special treat for family gatherings.

Ingredients

15 ml (1-2 Tbsp) Cooking oil

30 g (1 oz) Ginger (peeled and julienned)

50 g (1-2 Tbsp) Red rice wine lees

200 ml (7 fl oz) Red Rice Wine

1 whole Chicken (small, about 1 kg (2 lb 3 oz), cleaned and cut into bite-size pieces)

250 ml (9 fl oz) Water

50 ml (1.5 fl oz) Light Soy Sauce

Salt (to taste)

Sugar (to taste)

300 g (10 oz) Noodles (blanched (75g per person))

Method

Julienne the ginger finely and marinate the chicken in the soy sauce and red rice wine lees for 20minutes-1hour.

Cook the noodles and rinse in cold water.

Toast the ginger over medium heat until fragrant and it starts to brown a little. Add the chicken a little water and the seasons. Cook until chicken is cooked around 15-20minutes.