Stewed Soy Sauce Chicken in Rose Wine (玫瑰豉油卤鸡)
Braised soy sauce chicken is one of the dishes that I like to order when I'm eating out. But i also enjoy cooking it at home and share with my family.
The Chinese-style braised chicken is not difficult to prepare at home at all, but the Chinese spices used could be mind-boggling, especially for amateur cooks who are not familiar with Chinese ingredients.
In order to help those who want to try out the recipe, I've taken a picture of the necessary ingredients, with each item's corresponding name in English or Han Yu Pin Yin.
Stewed Soy Sauce Chicken in Rose Wine Recipe
Ingredients:
1 medium size chicken
4 tbsp Chinese rose wine
1.5L water
1L light soy sauce
Spices:
5 slices Gan Cao
1 slice dried tangerine peel
5 star anises
1/2 Luo Han Guo
1 Cao Guo
10 cloves
1 inch cinnamon stick
3 slices Dang Gui
Seasonings:
200ml light soy sauce
200g rock sugar
Method:
1) Rinse the chicken, and blanch into boiling water. Remove, drain well
2) Cook seasoning in a pot until the sugar is completely dissolved or the soy sauce is slightly thick. Remove from heat.
3) To make stock, heat up the water and light soy sauce in a deep pot until boiling. Add in all the spices and let boil for a while. All in rose wine and cooked soy sauce-rock sugar mixture, boil for another 5 minutes.
4) Place the chicken into the stock. Covered and cooked in low heat for 10 minutes. Remove from heat, soak the chicken in the stock for further 20 minutes, or until the flavour has been absorbed and the chicken is cooked through.
5) Dish up and drain. Cut into pieces, serve.
The Chinese-style braised chicken is not difficult to prepare at home at all, but the Chinese spices used could be mind-boggling, especially for amateur cooks who are not familiar with Chinese ingredients.
In order to help those who want to try out the recipe, I've taken a picture of the necessary ingredients, with each item's corresponding name in English or Han Yu Pin Yin.
Stewed Soy Sauce Chicken in Rose Wine Recipe
Ingredients:
1 medium size chicken
4 tbsp Chinese rose wine
1.5L water
1L light soy sauce
Spices:
5 slices Gan Cao
1 slice dried tangerine peel
5 star anises
1/2 Luo Han Guo
1 Cao Guo
10 cloves
1 inch cinnamon stick
3 slices Dang Gui
Seasonings:
200ml light soy sauce
200g rock sugar
Method:
1) Rinse the chicken, and blanch into boiling water. Remove, drain well
2) Cook seasoning in a pot until the sugar is completely dissolved or the soy sauce is slightly thick. Remove from heat.
3) To make stock, heat up the water and light soy sauce in a deep pot until boiling. Add in all the spices and let boil for a while. All in rose wine and cooked soy sauce-rock sugar mixture, boil for another 5 minutes.
4) Place the chicken into the stock. Covered and cooked in low heat for 10 minutes. Remove from heat, soak the chicken in the stock for further 20 minutes, or until the flavour has been absorbed and the chicken is cooked through.
5) Dish up and drain. Cut into pieces, serve.
Comments
you're welcome. :-)
Hi Anh,
Thanks for dropping by! Love the pics on your blog too!
Btw, I peeped in your header pic (the far right photo) Is that a kenwood KM series mixer? If so, would u mind telling me how much u got it for ? (You can email me if your want swee(dot)san(at)gmail(dot)com
Cheers
http://img403.imageshack.us/img403/1246/img2355copyhb8.jpg
And if you like, you can also brighten your photos next time! Otherwise, it's fine you leave it as it is too.
Thanks for your feedback. :-)
Great photos, nice writings. Congratulations!
YMY
Thanks for dropping by and your kind words! :-)
I've made amendment to the recipe... must've been half-asleeped when I posted the recipe. Thanks for pointing this out. :-)
Thank you ~!!
(so far i had tried 4 of your recipes .. love them ~!)
Thanks for your support and glad that you like my recipes. :-)
I'm so blur... The recipe has been corrected. Happy cooking!