Thursday, June 6, 2013

RED GLUTINOUS RICE WINE WITH MEE SUA

Among the half used bottles and packets of sauces that I found while clearing my fridge last  weekend, was a bottle of red glutinous rice wine lees. No, this has not being used at all!.

I recall that I had only made one batch of the Red yeast rice wine once and this must be the residue that were being kept back at that time, hoping to make full use of it in the near future.......till now! 

To me, making glutinous rice wine has always been a hit and run effort.  I follow the procedure to the dot as instructed verbally by  the "sifu".   The rice would ferment as predicted under the cover of the towel and the heady aroma would permeat the house by and by.  Sometime after a month of waiting, the wine could turn out beautifully sweet and golden but at times, though it would look so enticing, the wine would taste bitter! 
So where did I go wrong?
 
When I opened the bottle of the rice lees, it still smells intoxicating and taste still sweet!
Now is the time to cook this favourite dish- with Mee Sua (noddles)


I used 2 boneless chicken thighs cut into cubes and marinated them with soya sauce only.
Never use salt as seasoning for any  rice wine soup- one very important tip given by Aunty.

The other ingredients: pre-soaked black fungus cut into strips and julienned ginger.
Pan fry the ginger with sesame oil till fragrant.
Add chicken and fry till just slightly brown and dish up.
Add more sesame oil, if necessary to the pan and add the black fungus.
Add the rice lees, I used only 2-3 tablespoons.  If you desire a stronger soup, do use more.
Add about 2 cups of water and cover and bring to a boil and let it simmer for about 5-10 minutes.
Return the chicken to the pan and add 1 cup of the red rice wine (more if desire) and bring to a boil.
Adjust seasoning by adding more soya sauce if required
Meanwhile, mee sua has been cooked in boiling water and ready for serving.

Verdict: a simple and satisfying one dish meal with a plate of stir-fry choy sum.
Maybe it is time to do another batch of the red yeast rice wine this weekend.

Enjoy your weekend!
 

4 comments:

  1. I loves this, but never cook myself before...

    ReplyDelete
  2. Good morning,
    Me too- first time cooked it.

    ReplyDelete
  3. Replies
    1. Good morning,
      We ate it with the mee sua- yummy!

      Delete