Thursday, December 19, 2013

Ang Chow chicken

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.

Ang Chow chicken recipe

Half chicken chopped into smaller pieces
50g ginger, sliced
3 - 4 tbsp ang chow
150ml water (can substitute with red wine)
Salt to taste
Sesame oil

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*


Somewhere in Singapore said...

Thanks for sharing...

reana claire said...

Looks so juicy, Rose! Must be very yummy!!

Sharon D said...

Oo..thanks for the recipe! Love the colour ^.^

Willie a.k.a Reptoz said...

Very red. But I think I've eaten this in a chinese restaurant.

mun said...

I have only eaten Ang Chow chicken but not the pork dishes. Would love to try them if possible.

LouizYee said...

Never heard of it and never eaten in KL b4, but thanks for sharing.. Am sure the adults and kids wallop the whole thing in no time when served over hot steaming white rice :)

suituapui said...

Love this! My missus prefers cooking it with pork belly, she insists it's nicer...but she will remove all the fat before eating. Guess who will eat everything! Tsk! Tsk!

Sarah's Daddy and Mommy said...

I have seen alot of Taiwan cooking programme use this ingredient in their recipe, but I have not attempted any of the recipes before.

Anyway, the dish that cooked look good to me.
Well done Rose.