I have always wondered why dishes cooked with Red Wine Residue are so craved for. Now that i have cooked with it, i can understand the craving. I cooked this chicken dish with the red wine residue from my homebrewing, added wood ear fungus for texture and it was so delicious. The depth of flavor in the sauce was so robust and made this dish so acceptable that the plate was licked clean and i did not have to clean the plate.
Ingredients:
2 lbs chicken - cut into bite size
1 - 2 ozs wood ear fungus - soak, woody parts removed and cut into bite size
3 heaped tbsp red wine residue(refer to Homebrewing - Glutinous Rice Wine
2 shallots - chopped
2 cloves garlic - chopped
1 tbsp chopped ginger
1 tbsp soya sauce
1/2 cup chicken stock
2 tbsp oil
Pepper and salt to taste
Sesame oil
Coriander or Spring onions as garnishings
Method:
Sprinkle salt and pepper to the chicken pieces.
Heat wok and add in 1/2 tbsp oil, just enough to coat the wok. Brown the chicken pieces by batches, do not crowd the wok. Remove and set aside.
Add in the rest of the oil and saute the chopped shallots, garlic and ginger until fragrant.
Add in the red wine residue and continue to saute until aromatic.
Add in the browned chicken pieces, wood ear fungus and chicken stock. Bring to the boil, add in the soya sauce and reduce heat to simmer. Cover the wok and simmer until the chicken pieces are cooked through.
Remove wok cover and cook down the sauce.
Adjust taste with salt and pepper.
Sprinkle with sesame oil and garnish with coriander and/or spring onions.
Enjoy
Serves
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