Pour in the 白酒 and close the lid. Spread it out on a large round plate to cool down completely. Then add the pre-mixed sauces (which you would have already mixed in a separate bowl) into the frying pan and give it a good stir fry until all the ingredients are covered with the sauce. There comes a time in the journey of home cook that you begin a search for your own ingredients. It was the most delicious glutinous rice dish ever and I swore to myself quietly that one day I too would try to make the most delicious glutinous rice dish. Hakka wine is served as a treat for guests during festivals. 7. It is also the only fish that we would eat until it is left an unrecognizable carcass of bones. 2. Place sesame oil and ginger slices into to saute 5 min / 120C / Sp 2. To me flavour is everything, everything else is secondary. Pat dry the pomfret and slowly place the fish to fry. 3. 1. Finally add the Hakka Rice Wine and Hua Tiao Jiu and allow the chicken to simmer and cook over a slow fire. 1 tbsp of Dark Soy Sauce Add chillies, two types of mushrooms, yam slices, mini tau pok and roasted pork belly, and continue frying. 1 cup cooked chicken, cut into small pieces. 4 cups cooked rice, refrigerated. 1 cup shrimp. Add marinated chicken meat into the clay-pot for cooking. Lots of Ginger *maybe 8-9 cm of one inch thickness* (sliced thinly) Both Malaysian and Singapore government prohibit wine making at home. 3. 550ml Hakka huang jiu (yellow rice wine) ¾ tbsp sugar; 1 flat tsp salt; METHOD. Frying is better. Then add the fried fish head pieces (whole, no need to cut small) back into the clay pot and simmer over low heat for about 8-10 minutes, constantly stirring to ensure evenness in cooking. My food adventures has brought me to connect with many like-minded home cooks and it seems many home cooks actually make their own rice wine. Corning ware has a nice glass casserole dish with cover that you could use. 5. All the best! No word, no goodbye message. I discovered that by adding more sesame oil and also hua tiao jiu together with the hakka rice wine, the results were a sweet caramelized chicken. Nothing. 2. 1 small Yam (sliced thinly) Though we've used 2 cups of wine for this dish, the alcohol will evaporate in the cooking process leaving behind a very distinctive flavour. The inspiration to cook delicious glutinous rice struck me this morning on the way to work and I knew that I cannot escape not making it. Step 2 . This time around though, it is her mother’s recipe and I got to respect the taste. Dine … 1. Olive Oil for frying Tip: the more oil you use, the less likely the fish will burn. The skin of the fish is likely to peel off, that is normal. If it works then you can continue to make for your friends if you like. It’s so good that I have decided to bring my six “friends” (drumlets) together for this wonderful confluence of flavours. Something that we regret much till today. She say 90% like the shop at Purvis with a score of 8 out of 10. 2. Are you ready? Once crabs are ready, throw them into the broth. Serve immediately with steamed rice. Boiling broth of Fresh Clam Meat & ginger slices, Golden Pomfret in Dark Soy Sauce and Rice Wine. If it works then you can continue to make for your friends if you like. How could they do that to us, their loyal customers. It felt like the end of the world. Olive Oil (for deep frying, you may use Vegetable Oil if you like a cheaper alternative) $$Chinese. Especially for new mother. All you need is a little corn starch and it fries to a nice golden brown. 1. 6. Then crush the 2 pieces of 酒饼 and scatter it into the glutinous rice. I tried it. 2. If you have tasted Singapore Chilli Crab and like it, you will most probably love crab bee hoon like you love your mother-in-law. Since I am Hakka, it will be Hakka Rice Wine. I forgot the name.. 1 tsp Castor Sugar Firstly, it is not too salty and has little or no MSG (many sick gourmands), I don’t get that dry throaty feeling after eating, which was a clear indication of how much MSG went into the cooking. 3 stalks of Spring Onions (sliced into 2 inch lengths) 1 tbsp Sesame Seed Oil The thirstier I got, the more MSG went into the cooking, and that irks me to the core. Don't worry this dish is safe for children as well. Allow the meat to marinate at least for 5-10 minutes. 2 tbsp of Light Soy Sauce  Turn on fire to a slow boil and add the clam meat and 10 slices of ginger. And that day is today. Kill the crabs. Only $12) 60 grams of Unsalted Butter Put the glutinous rice mix into a container, glass is best. It is one of the most important kinds of Chinese rice wine . Next scoop the rice into a large bowl or round metal pan. Don’t grab any old recipe and dive straight into a micro brewery business in your toilet. Needless to say, the rest of the clay pot fish head places that we have come across so far all seem to fall short of that place. 2. 2 tbsp of Dark Soy Sauce Start off with personal consumption as it is the golden rule. 100 grams of Pork Belly. My wife’s friend used to bring delicious glutinous rice made by her mother and everytime her mum made it, we would get to taste some. 1.5 tsp rice wine vinegar or regular vinegar; 2-3 green chilis (based on desired spice level)minced or julienned 1 Package Ching's Secret Veg Hakka Noodles (2 Bundles of dry noodles) 1/4 tsp white pepper; 1/2 tsp salt or more to taste; Optional: Chili Oil; Instructions. Let me assure you, it is not rocket science. Boil the hakka noodles according to package directions. Sprinkle with more rice yeast all over the rice and then sprinkle with the filtered water. Add marinate chicken meat (including bones) into the clay-pot for cooking. Add the rice wine, and then the dark soy sauce and allow the sauce to bubble until the sauce goes into the fish. 3. White Pepper When the dish is done, your clay-pot might be a light charred due to the sugars in the hakka rice wine caramelising, some of the chicken parts are burnt slightly due to the heat, but that is fine. Baking is more of a science and cooking is like fine art. Each time we had it, we would almost swear by it and stare at each other with glee written all over our faces. So what’s so special about their clay pot fish head? Once it is ready, garnish the ginger on the fish like in the picture above and you can serve. 1/2 tbsp Ginger Juice Hakka Rice Wine. Unlike the black pomfret or some other variety of fish. Hakka rice wine is brewed using glutinous rice and red kojic. Some people say no need the 白酒, but who knows until you try making two batches one with and one without. 4 tbsp Sesame Oil. So it seems it takes about a month to complete the entire fermentation process and the rule of thumb for newbies is to start small. 4. 1/2 tsp salt. Then add the light and dark soy sauce, chili sauce and salt, and stir-fry until the chicken is well coated with all of the ingredients. 1/4 tsp pepper. The end result should be soft fluffy, sticky delicious glutinous rice. Prepare and wash the tang-orh vegetables. But me, being me, I will usually do it the way that I think is the right way to do it and not the way that people tell me is the right way to do it. Apr 11, 2019 - Learn how to make Hakka Yellow Rice Wine Chicken (客家黄酒鸡)! Boil for about 30 minutes. 2 tubes Red Chillies (seeds removed, roughly sliced) We already consumed the wings and since then I have been thinking of a nice recipe to send off these guys. I know it will be delicious. Most of the times, we would lick the pot clean save for a few bones. Steaming doesn’t cut it. Written by Christina on December 14, 2016 in Beverages, Confinement Food, Side Dishes. Marinate the Red Snapper in a ziplock bag with the soy sauce, shao xing hua tiao jiu, white pepper and ginger juice for about 10 minutes (if you have more time, you can marinate longer). Cover pot with a lid and bring to a boil. Finally they are ready to go. Transfer contents of wok to a pot and add enough water to cover chicken. 2 tbsp Shao Xing Hua Tiao Jiu 1/4 cup onions, diced. (604) 568-0303. The aunty that shared her recipe didn’t know what it was either and neither did I know what she was saying..) Fry the glutinous rice over medium heat for a while and combine ingredients. 2 pieces of 酒饼 (apparently you can get it at the Chinese medicinal shop.. Incidentally you can also get the portion of 红 something something from the same medicinal shop.. Just ask the herb concoctionist.) 1 tomato, cut into wedges . Heat oil in wok, then fry the ginger strips under low fire until crispy and slightly brown. Add the sugar and stir until dissolved. If you do, the wine will ferment badly and you would have to throw the entire batch out and start all over again. Despite the copious amount of alcohol, rice wine chicken is actually consider as a highly nutritious dish in all Hakka household. 5. Then steam the glutinous rice together with same soaking water over high heat for 30mins (stir the rice half way through), make sure the rice is fully cooked (if rice not cooked through, you will get sour tasted like vinegar). Needless to say, I am pleased. You may turn the heat up high for this part. Julienne the ginger into thin strips. The wine that we cook with chicken. In another pot (this is where the clay pot magically appears and takes its place), add some oil, and fry the sliced ginger and onions. All the best. 60 grams Dried Shrimps (also soaked and drained but in hot water) Furthermore, it is a dish that she likes. I am stubborn like that, but really, it is important to develop your own flair in cooking and be yourself. Once cooked serve with steam rice. The rice should be softened by then, if not, add more water and continue to steam at high heat. My wife and I love this zi char place (read: small eatery) located along Purvis Street next to the famous Chin Chin Eating House (which we also like). 1/2 tbsp Shao Xing Hua Tiao Jiu 4 pcs Garlic (minced) 357. 1 bottle of 白酒 (this is something like a guarantee to make the magic work..). Or you can cook it in the rice cooker. Hakka rice wine, also known as "niang wine" in Chinese, is a type of rice wine in China. 3-4 tbsp Olive Oil. It is also the only fish that we would eat until it is left an unrecognizable carcass of bones. The fish head was as fresh as the morning dew on periwinkle petals. 2 tsp Oyster Sauce Naturally if it were my mum’s recipe, I would be a little more strict with the taste-test. I think I have never seen him happy before. Through recipes and stories told by Hakka from all over the world, discover the unique Hakka history, culture, and cuisine. 400 grams Glutinous Rice (soaked and drained) Of course this maverick way of cooking only applies to cooking per se and not baking. Pour in the 白酒 and close the lid. Coat the pomfret with corn starch, just enough to cover the surface of the fish. 6 Chicken Drumlets *after using the wings in the airfryer* Both rice vinegar and rice wine give a distinct flavor and aroma to the … It is there for a purpose. 1 portion of 红 something something (bah.. Lots of Ginger *maybe 8-9 cm of one inch thickness* I can taste my way to perfection if I were cooking Coq Au Vin but if I got the proportions wrong with baking, the Tiramisu will be ruined. Trust me, it was drool worthy. Hakka rice wine tastes superb and enhances the flavour of the dish. After that serve hot. 2. 3. Hakka cuisine is the cooking style of the Hakka people, and it may also be found in parts of Taiwan and in countries with significant overseas Hakka communities. Half a cup of Evaporated Milk It is there for a purpose. Fry both sides of the fish, turning every so often to prevent it from burning. My mother bought me these old-fashioned bowls, I simply adore to them. Continue to stir. This recipe is passed down to me from my Mom, and hers specifically use two kinds of rice wine, the yellow rice wine (Chinese: huang jiu) and the white rice wine … 2. New mothers are encouraged to consume it to aid recovery in the postpartum period. You can only achieve a high level of frying if you have lots of oil in the wok. 3. Add the cooking wine and stir to deglaze the pan. ChongQing. And see if it is that easy as they say. What’s wrong with salt? Hakka cuisine also features many meat dishes. Wifey ate the fish, and enjoyed it silently. Some people say no need the 白酒, but who knows until you try making two batches one with and one without. 6 pcs Dried Shitake Mushrooms (soaked in hot water, then sliced thinly) It is known as niang wine, or mother wine, due to being produced domestically by Hakka women, it is found in the Hakka city of Meizhou, Guangdong. 1/4 cup of Shao Xing Hua Tiao Jiu Give it a good mix. Add that pinch of salt, the fish sauce, hua tiao jiu, hakka rice wine and sugar. It has low alcohol content, high nutritional value, and is healthy . Continue frying for another 5-8 minutes. Once the fish is sufficiently doused in the sauce, serve with the ginger as garnishing. $3 worth of Roasted Pork Belly Some say the longer you soak, the better it is. 1/2 tsp White Pepper Powder Honestly, we felt betrayed and hurt. Make sure it is completely cool. So I thought I would try. 1 tray of Fresh Clam Meat (NTUC got sell) Hakka rice wine is a type of rice wine in Hakka cuisine. Steam the glutinous rice until cook. West End. My mother-in-law’s recipe (which she shared in a hazy manner) and my after a few times trial and error to get the right consistency and taste. If it works, and after a month of fermentation, you will find a nice bottle of rice wine. 1 tbsp Fish Sauce. The boss was this heavily jowled, grumpy-faced Chinese uncle that didn’t look happy all the time. Or you can cook it in the rice cooker. Once you are done, wrap up the container in aluminium foil and label it so that you know when to open it up again. 4. Rice wine was a popular beverage of the community in ancient days as it helped them fight the cold of the north. Very nice. There are some taboos though. 1 box Mini Toufu Puffs Add the chicken stock (I bought the packet type of chicken stock, although if you’re hardworking, you can also prepare it from scratch), sesame seed oil, hakka rice wine and oyster sauce. 1. Want to know how it is done? Once cooked serve with steam rice. My version looks more swee than the picture above, and got more liao. 3. 5. Hakka uses glutinous rice wine which is sweet and in Malaysia, most of the hakka families prepared the wine themselves at home setting. 20 thin slices of Ginger I like to cook this with chicken wings as they have the gelatinous fats that would be so delicious once you pressure steam and fry the chicken in a clay-pot. 3 inches of Ginger (julienned) This is an improvement to my previous recipe Chicken in Rice Wine. Julienne the ginger (I usually diced), and then heat the olive oil in a clay-pot over low fire. Marinate the meat and bones with light soy sauce and white pepper. My official food taster (and my greatest critic), my wife, tends to be a little more critical of the dishes that I copy from her mummy. Half a bowl of Hakka Rice Wine 150 g Ginger (Sliced) 50 g Sesame Oil 麻油 ; 4 - 5 piece Chicken Thighs (cut 5 pcs each) 20 g Black Fungus (soaked & shredded) 100 g Water 水; 30 g Light Soy Sauce; 150 g Rice Wine 米酒; View Step-by-step Cooking Method Step 1 . Okay, maybe not a good example, but think of crab bee hoon as a softer option compared to the spicy version. Don’t be distracted by the censored image above. Ground Tea (Lei Cha) Slightly salted, Lei Cha tastes fragrant as the mint leaves brings out a slight … Chicken in Chinese rice wine is a classic Chinese confinement dish that is super easy to make, as long as you can get a hold of the rice wine. 1 medium Yellow Onion (peeled and sliced thinly) After that’s done, throw in the drained glutinous rice. Hakka Shrimp with Rice Wine; Ingredients: 1 Tablespoon vegetable oil 2 slices fresh ginger, peeled and slivered 1 cup Shaoxing rice wine 1 pound whole shrimp, shell but not the tail section, and veins removed and discarded some sprigs of fresh coriander Preparation: 1. Hakka Glutinous Rice Wine. Put the glutinous rice mix into a container, glass is best. 2 tsp Hakka Rice Wine There are some taboos though. 4-5 dried Shitake Mushrooms (soaked, sliced thinly as well) Once sufficiently fried, drizzle a thin layer of sesame seed oil over the rice. I say again, anyone can cook this dish. Over slow fire continue to cook until chicken pieces turn whitish in colour. Fast forward many unhappy claypot fish head meals later, we stumbled across this gem tucked away like an enclave, wedged in the middle of OG (read: OG stands for Ocean Garments Shopping Mall) at Albert Complex. If you do, the wine will ferment badly and you would have to throw the entire batch out and start all over again. Corn Starch for coating the fish Sesame Seed Oil (drizzle) May 23, 2014 - Hakka Glutinous Rice Wine A recipe adapted from my beloved late grandma : 1 kg of glutinous rice (soak for 1/2 hour) & washed. In fact the taste of the golden pomfret fried is delicious. Remember to close the lid. The rice wine has a sweet sugary taste to it which makes the chicken taste really yummy. A delicious chicken dish with steamed rice or best with porridge or congee. Read on. Don’t be distracted by the censored image above. 1. It seems if you are going to make this rice wine, you must not utter any noise or sound. There are no two ways about it. Worse still, we totally never got their name nor name card. Then crush the 2 pieces of 酒饼 and scatter it into the glutinous rice. Add white rice wine and bring to a boil. Add the thick slices of ginger and fry for 1 minute. But, they served gold in a claypot and as far as we are concerned, nothing else mattered. 2 tbsp Dark Soy Sauce That claypot fish head was by far one of the best that we have ever had. Add more oil if needed, and turn the heat down. So I thought I would try. Rich and distinct in flavour, this recipe is shared by home cook Loh Sok Han. Make sure it is completely cool. We thought about which recipe to feature and ended up settling on a true basic of Chinese cuisine, Fried Rice…Hakka style. Cooked in a milky buttery broth and served with bee hoon or white noodles, this masterpiece dish is very easy to cook. We found one dictionary with English definitions that includes the word hakka rice wine: Click on the first link on a line below to go directly to a page where "hakka rice wine" is defined. Cook until the colour changes to a hue of red. Mixed 2 tbsp cornstarch and 2 tbsp water and set aside. This reflects the farming background of many Hakkas, who ate a lot of meat to provide nourishment and … Wet the rice with water, I pour about half a bowl of water into mine. Finally add the Hakka Rice Wine and allow the chicken to simmer and cook. My food adventures has brought me to connect with many like-minded home cooks and it seems many home cooks actually make their own rice wine. Heat olive oil in pan, then when oil is sufficiently heated, fry garlic, mushrooms and dried shrimp until fragrant (add chicken or pork belly if you like). Do a taste test to make sure the it is not too salty, but creamy. The interesting thing about the Hakka rice wine is that once it is added into the hot oil, it bubbles and kind of caramelises the oil into a sauce. Add dark soy sauce and continue cooking over medium fire. You may also pour the remainder of the egg batter into the pot and give it a good stir. The other day, I use. A pinch of Sea Salt (I use the Maldon Brand of Sea Salt Flakes) Repeat the layering - rice, rice yeast and water until all the rice is done. As for me, I didn’t want to waste oil, so I didn’t use that much. And true enough, it is delicious. 4. They would serve up this dish to the women in confinement period after giving birth. 1. The skin of the golden pomfret it seems is rather elastic and hard to tear for some reason, much like the skin of the shark. 2 packets of Udon Noodles 2 tbsp Hakka Rice Wine But dont forget it is 2 whopping kilograms of glutinous rice. I forgot the name.. 1. 1. 4 tsp Light Soy Sauce 6. 2. So, this I think is perfection. Ensure that the ingredients are cooked fairly well, especially the yam and the tau pok. While that is being done, ground the 红 something something into fine powder and then mix it into the glutinous rice. Hakka Rice Wine to be precise. These days we have become like wandering spirits in search of that elusive clay pot fish head shop, but alas, our efforts have all come to a nought. Rice vinegar: Instead of rice vinegar you can add white vinegar or apple cider vinegar. 4. And see if it is that easy as they say. It is believed to help with blood circulation, build stronger immune system and … In a frying pan, heat the sesame oil over medium-low heat. Delivery. Colored, aromatic, and after a month of fermentation, you can cook it the... This maverick way of making chicken in rice wine, you must not utter any noise or sound but.... So no more red Snapper for me, I didn ’ t look happy all the time so... This maverick way of cooking only applies to cooking, there is no hard and fast to. Layer of sesame seed oil over medium-low heat the standard spirit in Chinese cooking to the. My previous recipe chicken in rice wine and Hua Tiao Jiu and allow meat. 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