This week is my mom birthday week. I cooked Ang Zao Chicken noodle for her as I heard most of the Foo Chow mother will cook this dish for their children on their special day.
Because I don’t hv mee sua in my pantry, So I substituted it to 煲仔面 for my Cantonese mom.
Red Glutinous wine lees aka Ang Zao or 红糟 is the residual of fermenting rice and red rice bran to make red glutinous wine. The fermentation process is tedious and may take a few months.
Ang Zao and Red glutinous wine are nourishing with benefits of lowering bad cholesterol, strengthening cardio and many more.
Recipe for my version of Ang Zao chicken.
~ 2 boneless chicken thighs
~ 15 slices of old ginger
~ 1 Tbsp of black sesame oil
~ 3 Tbsp Ang Zao for marinate chicken
~ 2 Tbsp Ang Zao for soup
~ 1/2 bowl of Red glutinous wine
~ 500ml chicken stock
~ 1/2 bowl of softened black fungi ( cut into strip)
~ salt and sugar to taste.
Method:
1. Marinate chicken thigh with Ang Zao for an hour.
2. Heat up a pot, pan fry the chicken with skin side down without oil. After it releases chicken oil, flip over the thigh and cook till 1/2 cooked.
3. Remove the chicken. Add in sesame oil, using the chicken and sesame oil to stir fry ginger slices till fragrance.
4. Add in the red glutinous wine and cook for a minute then add in back the chicken, chicken stock and 2 tbsp Ang Zao. Cover and let it simmer for 15 minutes.
5. Taste the soup base and adjust to own preference by adding salt and sugar.
6. Add in the black fungi and cook for another 5 minutes.
7. Remove the chicken, cut into pieces. Placed on the cooked noodle or Mee sua. Pour the Ang Zao. soup to serve.
Have u tried @mdmlee.angzao red glutinous wine and Ang Zao? They are made with heart and soul by Mdm Lee. DM them if you are craving for nostalgic Ang Zao taste.
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