As the weather is getting cooler, officially we're in autumn now, gosh how time flies, it's October now. So I'm yearning for revitalizing and warmth food for the cooler evening/nites, at least to be warm before I turn on the heater comes winter. Still remember the Foochow red glutinous rice wine that my mum made in my previous post? Typically we use the wine to cook the fame Foochow Red Wine Chicken serve with longevity noodle (mian xian). As a Foochow, this is the signature dish that we grew up with.
Foochow Red Wine Chicken with longevity noodle
- Half free range chicken (kampung chicken is the best)
- 1 cup of Ang Chiew (red wine)
- 1 tbsp of Ang Zhao (red wine sediment)
- 80-100 gm of ginger-julienned
- 3 tbsp of sesame oil
- salt to taste
- 1/2 tbsp of sugar
- 1 litre of water
- 3 bunches of longevity noodle (if you can find the Sitiawan mian xian-they taste really good)
- Cut the chicken into bite size. Marinate it with the ang zhao, leave it for 30minutes or so.
- In a wok, heat up the sesame oil. Once it is smoky, throw in the julienned ginger and stir fry till fragance. I love this aroma.
- Then pour in the chicken and stir fry continuosly till slightly cook. Add in the and chiew and stir fry again. Add in the salt and sugar and continue to stir fry for a minute or so. Pour in the water and close with a lid. Let it simmer for 10-15minutes till cook.
- While the dish is simmering, prepare a pot and boil some water to cook the longevity noodle. When it is boiling, add in the noodle and let it cook on high heat. Remember to use a chopstick to stir the noodle so that it doesn't stick together during the cooking process. Once the noodle is cook, it will float. Drained. In a bowl, place the noodle and laddle some red wine chicken and soup onto it.
- Serve while it's still piping hot.