Red Lees Braised Chicken
Tender hen pieces are briefly seared, braised with red fermented rice (red lees), sugar, and wine, and finished with a starch slurry, producing a dish with a distinctive fragrant lees flavor.
Ingredients
Tender young hen (head, feet, and internal organs removed, cut into 1.5-inch cubes)
1 (700 g)
Red lees
75 g
Scallion
1
Ginger slices
1 slice
Shaoxing rice wine
165 g
White sugar
65 g
Salt
a pinch
Water chestnut starch
a pinch
Clear chicken broth
600 g
Instructions
1
Step 1
Split the chicken open along the back, remove the head, feet, and internal organs, wash thoroughly, then cut into 1.5-inch cubes.
2
Step 2
Heat 500 g of lard in a wok, add the chicken pieces and blanch for about 2 minutes, then remove and drain off excess oil.
3
Step 3
Add the red lees and white sugar to the wok and stir-fry briefly, then add the chicken pieces and stir-fry for a moment. Next add the scallion and ginger slices and stir-fry briefly, then pour in the clear chicken broth, Shaoxing rice wine, and salt. Braise the chicken until fully cooked, remove the scallion and ginger, then stir in the water chestnut starch to thicken the sauce before serving.
