Recipe Ingredient
- 1kg chicken
- 600ml glutinous rice wine
- 50g ginger, shredded
- 2 tbsp sesame oil
- Salt to taste
- Herbs
- 5g tong kwai
- 4g chuen koong
- 30g pak kei
- 10g tong sum
- 1 tbsp kei chi
Instructions
- Remove skin from chicken and cut into 4 pieces.
- Combine the herbs with the glutinous rice wine in a ceramic container. Allow to steep for about an hour.
- Heat sesame oil and fry ginger until fragrant. Add chicken and fry for a while.
- Pour in the wine together with the herbs. Simmer for 30 minutes or until meat is tender. Adjust with salt to taste.
