Red wine lees (紅糟, hong zhao in cantonese, ang zhao in hokkien) is used in various Fuzhou cuisine. I used to live with my grandmother and she cooked this ever so often. After we moved out, my mum would cook Fuzhou red wine noodles (紅糟麵線) almost every Sunday for lunch. And having this noodle dish on the first day of Chinese new year at my grandmother's house has become a family tradition for us. This is one of my favourite dishes as it is very fragrant and has a very distinct taste. Red wine lees is from the fermentation of Fuzhou red wine and glutinous rice. A very detailed explanation of Fuzhou red wine and hong zhao can be seen here. Everytime I go back, I would bring a huge jar back to the UK with me.
- 500g chicken – chopped into pieces
- ~7 slices of ginger
- ½ bulb garlic – crushed
- ~ 4 large Chinese mushrooms – soaked till softened and sliced (save the soaking water for later use.)
- 1 handful of black fungus – soaked till softened and sliced
- 2 tablespoon
red wine lees (紅糟 – hong zhao – ang zhao) Fuzhou
- Light soya sauce
- 1 tablespoon sesame oil
- ½ cup of rice wine
- Heat up sesame oil in pan.
- Sauté ginger and garlic until fragrant.
- Mix in red wine lees and fry until fragrant.
- Add in chicken and fry until all the chicken is coated with the lees.
- Pour ½ cup of rice wine and enough water (used to soak mushrooms) until the chicken is half covered in liquid.
- Mix in Chinese mushrooms and black fungus.
- Simmer under medium/low heat until thickens.
- Add light soya sauce to taste.