• Hakka rice win yellow chicken (Luke Nguyen's Food Trail)Source: Luke Nguyen's Food Trail

If you're lucky, a Hakka matriarch would have made the rice wine that you're making this dish with. Otherwise, you can find it at an Asian grocer. 

Serves
2-4

Preparation

20min

Cooking

30min

Skill level

Easy
By
Average: 4 (10 votes)
Yum

Ingredients

  • 1 tbsp sesame oil
  • 500 g chicken on the bone, chopped into small pieces
  • 350 ml glutinous yellow rice wine (available from Asian grocers)
  • 20 g ginger, sliced
  • 50 g (¼ cup) brown sugar
  • 50 ml Shaoxing rice wine
  • 2 spring onions, finely sliced on the diagonal, to garnish
  • Steamed jasmine rice, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Place a wok over high heat. When hot, add the oil, then cook the chicken until browned all over. Add the glutinous yellow rice wine, ginger and 1-litre water and bring to the boil.  Add the sugar and stir until dissolved. Add the Shaoxing rice wine, cover and cook for 20 minutes. 

Transfer to a serving bowl, scatter with spring onions and serve with steamed jasmine rice.

 

Luke Nguyen's Food Trail airs 8pm, Thursdays on SBS and then you can catch-up on SBS On Demand. Visit the program page for recipes, videos and more.