Local chicken cooked with rice wine and coconut shoots

Local chicken cooked with rice wine and coconut shoots

Local chicken cooked with rice wine and coconut shoots

Chicken cooked in wine is a dish that transcends cultures and borders. The French have their coq au vin, the Italians have pollo al vin cotto and chicken marsala while the Chinese cook chicken in red wine as well as a variety of other wines. This East-Malaysian recipe has flavourful free-range chicken cooked in Lihing, a Sabahan rice wine made by fermenting glutinuous rice.

500 g free range chicken (ayam kampung)

1 kg palm oil
20 g onion, minced
20 g shallots, minced

10 g garlic, minced

10 g young ginger, minced
15 g lemongrass, bruised
30D g coconut shoot (umbut kelapa), sliced
20 g shiitake mushroom
200 g chicken stock

200 g Iihing, Sabah rice wine

5 g salt
 
Prepare chicken and cut into bite-sized pieces. Deep fry in the oil until haIf-cooked.
Heat up a little oil in a pan and fry onion, shallots, garlic, ginger and Iemongrass until fragrant. Add the chicken, coconut shoot, mushroom, chicken stock, rice wine and salt, then boil together for 5 minutes.
 
Remove from heat and serve.
 
 
 

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