Red Wine Chicken Soup

Red Wine Chicken Soup

Ingredients
1.3kg of kampung chicken - chopped into pieces
10 slices of ginger
3 tbsp Ang Chao
0.5ltr Ang Chao wine
3 tbsp Sesame oil
1.5ltr - boiling water
1 tbsp Fish sauce Salt, Sugar

Method
1) Heat the wok with 3 tbsp sesame oil, add ginger and stirred fry till fragrant.
2) Add in Ang Chao and fry till fragrant, then add in the chopped chicken.
3) Stir fry the chicken till it is 1/3 cooked, add fish sauce and Ang Chao wine, covered the wok and simmer for 10 min.
4) Add in boiling water and cover the wok and bring it to boil.
5) Transfer to a deep pot and continue simmer the soup in low fire.
6) Add sugar and salt to taste.





Some variation
You can add white radish, button mushroom, chinese mushroom or bambo shoot into the soup. Afternote: This is a tradition Fu Chou dish. The Ang Chao Wine is very good for confinement mother. It is usually cook with chicken, lots of ginger and sesame oil for women after giving birth to baby. They are believe to nurture the women health after the labour. My mum brews the Ang Chao wine herself and we use the residue (which is Ang Chao) to cook varies dishes. We are very forunate that we still get to eat this. So I told myself that I must learn how to make the Ang Chao Wine from my mother.

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