Chicken cooked in rice wine

Chicken cooked in rice wine

Gà ham rưou

By
From
Real Vietnamese Cooking
Serves
6
Photographer
Michael Fountoulakis

A rustic dish from the Mekong Delta. The French introduced the concept of cooking with wine, and the Vietnamese adopted this method, characteristically putting their own spin on it and using the much stronger local rice wine.

Ingredients

Quantity Ingredient
vegetable oil
4 red asian shallots, diced
3cm fresh ginger, thinly sliced
2 teaspoons Annatto oil
1 small chicken, left on the bone and cut into bite-sized pieces, about 1 kg
2 tablespoons rice wine
2 teaspoons Chilli sauce
2 teaspoons oyster sauce
60ml coconut milk
8 garlic cloves, peeled but left whole
1 tablespoon sugar
1 teaspoon salt
thai basil
Boiled rice, to serve

Method

  1. Heat 2 tablespoons of vegetable oil in a large saucepan over medium heat. Add the shallot and fry until fragrant. Add the ginger and annatto oil and stir for 1 minute.
  2. Place the chicken pieces in the saucepan and continue cooking for 8–10 minutes, or until the chicken is evenly coloured, turning the pieces so they brown evenly.
  3. Pour in the rice wine, chilli sauce, oyster sauce, coconut milk and 125 ml water. Add the garlic, sugar and salt. Bring to the boil, then reduce the heat and simmer for 15 minutes, or until the chicken is cooked through.
  4. Mix the basil through. Serve in bowls, with boiled rice.
Tags:
Real Vietnamese Cooking
Andreas
Pohl
Tracey
Lister
KOTO
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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