Rice Wine Residue aka HongZhao chicken - pic

Ingredient

6 tbsp of red rice wine residue (home-made)

500g chicken leg (chop into bite-size)

3 tbsp of chopped ginger (old ginger with skin)

3 tbsp of sesame oil

1/2 tsp salt

1 tsp sugar

1/8 tsp pepper

Garnishing

1 stalk of chinese parsley

Method

1. Season the chicken with a bit of salt, then set aside for 1/2 hour.

2. Heat up the wok with 2 tbsp of oil, then add in sesame oil, then add in chopped ginger to fry until fragrant.

3. Add the red rice wine reside, add chicken to fry in low fire, add sugar, salt, pepper to stir fry until fragrant, add some red rice wine (or chinese wine), then cover it. (at this stage, you can transfer it to the claypot to let it simmer slowly)

4. Let it cook until almost dried up, off fire, remove and serve.