Fujian red wine chicken

Method

1. 1 Soak the shiitake mushrooms for 30 minutes, then drain them well, reserving the soaking water.
2. 2 Sauté shredded ginger in sesame oil for 3 minutes until the edges curl and the ginger becomes fragrant.
3. 3 Add the chopped chicken pieces and stir-fry for 8 minutes, then add the red rice wine lees and stir for 2 minutes until the meat is coated with a purplish-red color.
4. 4 Pour in Shaoxing wine, mushroom soaking liquid, and 200 ml of water, then simmer covered for 25 minutes.
5. 5 Add the vermicelli to the pot and cook for the last 4 minutes to allow it to absorb all the red broth. Sprinkle with chopped scallions. The red rice wine lees are what give the dish its color and sweet and sour flavor; fermented rice wine lees cannot be replaced with artificial food coloring.

With an appliance

• Pressure cooker 40 min

  Replace step 4: simmer in a pressure cooker for 12 minutes at high pressure with 150 ml of water, then quickly release the pressure, and then add the vermicelli and cook with the lid open for 4 minutes.