Yen Can Cook ~ Hua Diao Wine Chicken
Huadiao 花雕酒 or Shaoxing Hua Diao is an aged Shaoxing Jiafan wine (one type of Shaoxing wine by adding about 10% extra rice during fermentation process). As the name implies, it is from Shaoxing, a city in China’s Zhejiang Province which is famous for rice wine production. The production process involves fermenting rice, water, and a small amount of wheat. The wine has a dark amber color, with a mildly sweet, fragrant aroma. There are different grades of Shaoxing Hua Diao, for drinking and cooking.
This amber-colored rice wine differs from clear rice cooking wine, or Mijiu 米酒, in that it has a more complex and deeper taste. Compared to white rice wine, Shaoxing wine imparts one more layer of unique pleasant flavors to the cook. Just like the dish I’m going to share today, braised Hua Diao Wine chicken. Those chunky chicken pieces infused with delightful Hua Diao nuances, making the dish memorable. Don’t worry about the alcohol content as most of the alcohol in the wine cooks off during the high heat/ long cooking process.
Ingredients (Serve: 3-4)
600-700g chicken, cut into big chunks
2 tablespoons Hua Diao Wine
2 tablespoons soy sauce
1/2 tablespoon rock sugar
6 cloves garlic
1 thumb-sized ginger, sliced
2-3 spring onion, cut into 5cm sections
1 red chili, julienned (I omitted)
Salt to taste
150ml water
Cooking oil
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Step 1: Heat up cooking oil in a wok, saute garlic, ginger and red chili until fragrant.
Step 2: Add in chicken pieces, stir fry until change colour and add in white part of spring onion.
Step 3: Add in Hua Diao Wine, soy sauce, rock sugar and water, bring to a boil and turn to low heat. Braised with lid on for 20-30 minutes or until the sauce thicken to your desired consistency.
Step 4: Add salt to taste and the green part of spring onion. Stir fry and continue to braised for another 2-3 minutes.
Step 5: Serve.
HAPPY COOKING! #stayhealthy
This was certainly not the wine chicken I expected to see….oh, it’s dry-style! 😉 Never cooked it like that before….looks flavourful and tasty.
Kris, actually I overcooked it until the sauce dried up, sob sob ~>_<~
The meat looks tender. I wish I could use this hua diao wine as well in our cooking. But I wonder if it is ok for the kids.
Tekkaus, fret not, like what I mentioned n my post, the alcohol content the wine cooks off during the high heat/ long cooking process. So it’s a kid’s friendly dish. 🙂
I love dishes that have hua diao wine due to the fragrance. I though this dish would have some gravy but it is dry style. No need to taste, I already know it is delicious. I will try this recipe maybe next weekend.
PH, I accidentally overcooked until the sauces dried up ~>_<~
Oi ni tipu, why never cook in the claypot itself? 😛
KY, put in claypot nicer mah, for photography 😛
Is the soy sauce light or dark soy sauce?
Hi Anonymous, it’s light soy sauce. FYI, soy sauce in all my recipe = light soy sauce. 🙂
thank you!