Chicken Soup with shaoxing wine and mustard green is another dish that I learnt from cooking show. Shaoxing wine is the key ingredient in this recipe and you have to add quite a large amount (at least 1 rice bowl) of it to bring out flavour of the soup. But of course you can vary the amount of wine used, depending on how boozy you want your soup to be. The soup is best served with rice, but I had it with mee sua instead.
Chicken Soup with Shaoxing Wine and Mustard Green
1/2 free range chicken, cut into pieces
1 stalk mustard green (without leaves), cut into pieces
1 piece of ginger, about 5cm long, remove the skin and cut into thin slices
2-3 bulbs garlics, remove the skins
1.5 cups of oil, for frying
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 tablespoon Shaoxing wine
1/2 rice bowl of oyster sauce
1 to 1.5 rice bowl of Shaoxing wine (You can use more or less wine, depending on your preference)
1) Marinate chicken pieces with seasoning A for half an hour.
2) Prepare a pot of water, add about 1/2 teaspoon of salt in it. Parboil mustard greens for a few seconds. Dish out and set aside.
3) Heat up oil in a wok. Fry chicken pieces until golden brown. Dish out and set aside.
4) In the same wok, fry garlics until golden brown. Turn off heat and remove the garlics from wok.
5) In a bigger pot, heat up 2 to 2.5 cups of water. When the water is boiled, add chicken pieces, ginger, garlic and 1/2 rice bowl of oyster sauce. Let it cook in medium heat for 20 minutes.
6) Add mustard green and wine. When the soup boils, turn off heat, dish out and serve hot.
Sunday, 16 May 2010
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 2.5 License.