Honestly I never tasted any ang chow cooked dishes till in my late 20s. To me, those meats in red colour wine scared the hell out of me. Look like blood! Lol!
So I never tasted it till I met my Foochow husband and he introduced me to few Foochow dishes. And ang chow pork belly is one of them. It is a Foochow dish if I am not wrong!! Because in Kuching, we could get ang chow dishes every where, and those who cook them are of other dialects!
Anyway, I learnt to cook this dish from my mother-in-law and slowly and bit by bit, I learn to eat and acquire the taste of ang chow. I ever tasted ang chow chicken, ang chow pork belly and ang chow pork ribs. Ang chow is the residue of the fermented red rice wine. I understand that it is good to reduce triglycerides and cholesterol.
Half chicken chopped into smaller pieces
50g ginger, sliced
3 - 4 tbsp ang chow
150ml water (can substitute with red wine)
Salt to taste
1. Heat up few tbsp of sesame oil in a wok. Once it turns smoky, add in sliced ginger. Fry till fragrant.
2. Add in the chicken meat. Keep stirring and add in 3 - 4 tbsp ang chow, water and salt to taste.
Simple right? Simple than preparing and cooking Hakka Kacangma! *wink*