Red Residue Chicken

Red residue, or ang chow, is the residue of red rice wine. During the making of the wine, wine cake is being mixed together with red yeast rice and left fermented. The result is wine, together with a layer of fermented red rice floating atop, namely ang chow.

Ang Chow is in a rather bright shade of red color. Many may feel daunted to try it and I even has a friend who got diarrhea everytime she had this. But, it is really tasty! One of the most famous dishes made with ang chow is this red residue chicken, which is really easy to make, and my favorite too! I always has a bottle of the paste sitting in the fridge waiting for me, just in case if I need to make a meal in hurry.

Red residue chicken

Red residue chicken
This recipe serves 4

  • 2 inch ginger, sliced
  • 4-6 tablespoon red residue paste
  • 1 chicken
  • a pinch of salt
  • 3 tablespoon sesame oil
  • 1 litre water
Cooking Directions
  1. Marinate chicken in red residue paste for an hour.
  2. In a pan, heat up sesame oil.
  3. Add ginger and stir fry until fragrant and brown in color.
  4. Add in chicken and the paste, stir fry for a few minutes.
  5. Add water, bring it to boil, then reduce the heat and simmer for another 35 minutes.
Serving suggestion: Serve with mee suah


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