📝 About This Recipe
A cornerstone of Fuzhou culinary heritage, this vibrant dish is celebrated for its deep ruby hue and the intoxicating aroma of fermented red yeast rice lees. The chicken is slow-braised until succulent, absorbing the complex, slightly sweet, and earthy notes of the 'Ang Zhao' (red wine lees) which is believed to have health-restoring properties. It is a soulful, comforting masterpiece that represents the heart of Fujianese home cooking.
🥗 Ingredients
Main Ingredients
- 1 kg Whole Chicken (cut into bite-sized pieces, bone-in for better flavor)
- 4 tablespoons Red Yeast Rice Lees (Ang Zhao) (the fermented sediment from making red rice wine)
- 1 cup Fujian Red Rice Wine (authentic Fuzhou red wine is preferred)
- 50 grams Ginger (peeled and sliced into thick coins)
- 6 pieces Dried Shiitake Mushrooms (rehydrated and halved)
Aromatics and Seasoning
- 2 tablespoons Sesame Oil (use high-quality toasted sesame oil)
- 1 tablespoon Vegetable Oil (for searing)
- 15 grams Rock Sugar (provides a glossy sheen and mellow sweetness)
- 1 tablespoon Light Soy Sauce (for depth of savoriness)
- 1/2 teaspoon Salt (adjust to taste)
- 1.5 cups Water or Mushroom Soaking Liquid (strained to remove grit)
For Garnish
- 2 stalks Scallions (finely sliced on a bias)
- 1 sprig Cilantro (fresh leaves for color)
👨🍳 Instructions
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1
Rinse the chicken pieces under cold water and pat them thoroughly dry with paper towels to ensure a good sear.
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2
In a heavy-bottomed wok or Dutch oven, heat the vegetable oil and 1 tablespoon of sesame oil over medium-high heat.
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3
Add the ginger slices to the hot oil and fry for 2-3 minutes until the edges are golden brown and the oil is fragrant.
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4
Increase the heat to high and add the chicken pieces. Sear the chicken until the skin is lightly browned and the fat begins to render, about 5-6 minutes.
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5
Push the chicken to the sides of the wok and add the red yeast rice lees (Ang Zhao) to the center. Stir-fry the lees for 1 minute to release their unique aroma and deep red color.
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6
Toss the chicken together with the lees until every piece is evenly coated in a vibrant crimson hue.
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7
Pour in the Fujian red rice wine and the light soy sauce. Allow the wine to bubble for a minute to cook off the harsh alcohol edge.
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8
Add the rehydrated shiitake mushrooms and the rock sugar to the pot.
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9
Pour in the water (or mushroom soaking liquid) until the chicken is almost submerged. Bring the liquid to a rolling boil.
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10
Once boiling, reduce the heat to low, cover with a tight-fitting lid, and simmer gently for 25-30 minutes, or until the chicken is tender.
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11
Remove the lid and increase the heat slightly. Simmer for another 5 minutes to reduce the sauce until it reaches a rich, syrupy consistency.
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12
Drizzle the remaining tablespoon of sesame oil over the dish and season with salt if necessary.
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13
Transfer to a deep serving bowl and garnish generously with sliced scallions and cilantro.
💡 Chef's Tips
Always use bone-in chicken as the marrow adds essential body and richness to the red wine sauce. If you cannot find Fujian red rice wine, a high-quality dry Shaoxing wine is the best substitute, though the flavor profile will shift slightly. Be careful not to burn the red yeast rice lees when frying; they contain sugar and can turn bitter if scorched. For the best results, make this dish a few hours in advance or even the day before, as the flavors deepen significantly over time. If the sauce is too thin, remove the chicken and boil the liquid rapidly until it coats the back of a spoon before reuniting them.
🍽️ Serving Suggestions
Serve alongside a bowl of hot, steamed jasmine rice to soak up the precious red gravy. Pair with 'Misua' (extra-thin wheat noodles), a traditional Fuzhou combination often served on birthdays. Balance the richness of the dish with a side of blanched bok choy or gai lan. A pot of light Oolong tea or Jasmine tea cleanses the palate beautifully between bites. For a festive meal, serve this as the centerpiece alongside a light seafood soup.