Yen Can Cook ~ Fried Egg with Ginger & Glutinous Rice Wine
Glutinous Rice Wine, Huang Jiu 黄酒 which literally translated as yellow wine, is a type of Chinese rice wine made from glutinous rice, dried yeast cake aka wine biscuit 酒饼 and water. It is usually being widely used during confinement period for confinement dishes such as rice wine chicken, gnger pork with rice wine as well as fried egg with ginger & rice wine that I’m going to share today.
My mom will occasionally makes this glutinous rice wine for own consumption and she also receive orders if one want to get some home-brewed rice wine. For those who interested can let me know yo~ ^_^
Ingredients (Serve: 3-4)
4 eggs
300ml glutinous rice wine
1 thumb-sized ginger, julienned
2 tablespoon sesame oil
100ml water
Salt and sugar to taste
Cooking oil
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Step 1: Heat up cooking oil in a wok then turn to medium heat. Crack an egg into a bowl first then pour into the wok. Pan fried until the edges are slightly browned and the egg white is set, flip the egg over and continue to cook for another 20-30 second depends on your preferred done-ness. Dish out and set aside.
Note: This is my habit to crack egg into a bowl first instead of directly to the wok. But of course you can follow your usual method, as long as you can get a nicely done fried egg.
Step 2: In the same wok, pour in the sesame oil and turn to low heat. Add in julienned ginger and stir fry until golden brown. Add in rice wine and water, bring to a boil.
Step 3: Add in fried eggs (Step 1) and let them cook for another 1 minute. Season with salt and sugar.
Step 4: Serve.
HAPPY COOKING! #stayhealthy
Hmm…I have tried noodle cooked with wine but never rice with wine. 🙂 This looks soupy and must be really appetising.
Tekkaus, this is not rice, is fried egg with rice wine 😛
When I saw your post title, I wasn’t expecting the egg to look like that though. That’s where we differ, I guess, in the cooking of it. You see, I would fry the julienned ginger and break my eggs directly into them to scramble them (as in stir) where bits of whites and yolks get stuck to the ginger before pouring in the yellow wine.
I love yellow wine with anything (eggs, chicken, pork liver)….and like your mom, my mom makes them too (she also used to make them for sale but not anymore). I guess that’s a blessing in disguise so she can’t gift me any bottles since I try to eat it only rarely now due (though I’d love to more frequently ^_~) due to the high starch and sugar content in the glutinous rice. :'(
Kris, I’ve seen people cook like the method that you shared but since my family & I not fan of ginger so I cooked the egg like what I did in this recipe. 😛
I think you still can enjoy dishes with rice wine, just that need to have it moderately.
oOo this looks interesting. I have this wine at home, baru beli!
KY, 看你表演咯, 嘻嘻~~