Hakka rice wine yellow chicken

If you're lucky, a Hakka matriarch would have made the rice wine that you're making this dish with. Otherwise, you can find it at an Asian grocer.

• serves

  2

• prep

  20 minutes

• cook

  30 minutes

• difficulty

  Easy

Ingredients

• 1 tbsp sesame oil
• 500 g chicken on the bone, chopped into small pieces
• 350 ml glutinous yellow rice wine (available from Asian grocers)
• 20 g ginger, sliced
• 50 g (¼ cup) brown sugar
• 50 ml Shaoxing rice wine
• 2 spring onions, finely sliced on the diagonal, to garnish
• Steamed jasmine rice, to serve

Instructions

Place a wok over high heat. When hot, add the oil, then cook the chicken until browned all over. Add the glutinous yellow rice wine, ginger and 1-litre water and bring to the boil.  Add the sugar and stir until dissolved. Add the Shaoxing rice wine, cover and cook for 20 minutes. 

Transfer to a serving bowl, scatter with spring onions and serve with steamed jasmine rice.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.