Red Yeast Rice Chicken

Name: Red Yeast Rice Chicken
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Chinese
Ingredients: 1 (700 g) Tender hen (split open from the back, with the head, feet, and innards removed, washed clean, and cut into 1.5-inch cubes); 75 g Red yeast rice (used for stir-frying to add aroma); 1 Scallion (used for braising); 1 slices Ginger slices (used for braising); 165 g Shaoxing wine (for seasoning and removing any off-odors); 65 g White sugar (for seasoning); Salt (for seasoning), a pinch; Water chestnut starch (for thickening), a pinch; 600 g Clear broth (for braising the chicken); 500 g Lard (for blanching the chicken pieces)

A Fujian-style dish of chicken braised with red yeast lees: hen pieces are cut and cooked with red yeast lees, producing a rich, aromatic lees flavor.

40 min

Easy

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Ingredients

Tender hen (split open from the back, with the head, feet, and innards removed, washed clean, and cut into 1.5-inch cubes) 1 (700 g)

Red yeast rice (used for stir-frying to add aroma) 75 g

Scallion (used for braising) 1

Ginger slices (used for braising) 1 slices

Shaoxing wine (for seasoning and removing any off-odors) 165 g

White sugar (for seasoning) 65 g

Salt (for seasoning) a pinch

Water chestnut starch (for thickening) a pinch

Clear broth (for braising the chicken) 600 g

Lard (for blanching the chicken pieces) 500 g

Instructions

Prepare the chicken

Cut the chicken open from the back, remove the head, feet, and innards, wash it clean, then cut it into 1.5-inch cubes.

Blanch in hot oil

Heat the lard in a wok, briefly pass the chicken pieces through the hot oil (about two minutes), then pour them out and drain off the oil.

Stir-fry with red yeast rice

Place the red yeast rice and sugar into the oil and briefly stir-fry, then add the chicken pieces and stir-fry briefly.

Braise the chicken

Immediately add the scallion and ginger slices and briefly stir-fry, then add the clear broth, Shaoxing wine, and salt, and braise the chicken until fully cooked.