I love easy recipes, whenever I see one, I save it and try it as soon as I possibly can and if it’s really good, I make it again and again and when I’m really happy about it, I can’t help but share it too :). Like this dish, I saw this on Ju’s blog, (The Little Teochew) it’s called Kai Zhao in Chinese, which as she mentioned in her post, literally means Chicken Wine. I instantly liked it the first time I made this dish and I’ve been making it often since.
This chicken dish is somewhat similar to adobo only sweeter and quite potent(?) with the addition of alcohol and lots of ginger. The taste changes slightly depending on the alcohol used; I’ve tried red wine, white wine, vodka and rhum, if I have a botlle of Cognac, I would have tried that too. I like it with red wine but rhum is even better, which explains the recipe name (I didn’t change the recipe, I just edited it a little according to how I make it at home).
The sauce is so delicious, it’s slightly sticky because of the sugar and the rhum, if you add less water or let it simmer longer, you’ll get a thicker sauce with intense flavor..it’s so good. But lately I’m making this with more sauce because we like to pour it over hot rice, oh it’s so yummy!
my little boy told me: “hmmm..yummy! Mommy, I like it..it’s very delicious, I want more, more, more!”
note: the amount for each ingredients are not listed, just add more or less of an ingredient depending on your taste..I like to add lots of ginger, I add slightly more rhum than water. ex: if I put half cup of water, I’d add 2/3 cup rhum. It’s not in the recipe but I sometimes add some onions too.
bone-in chicken parts, I like to used thigh and leg parts, it’s my fave ^^
ginger, sliced thinly (as much as you like)
garlic, minced ( If you’re out of fresh garlic, use granulated garlic)
brown or muscovado sugar (better)
light soy sauce ( I use Kikkoman’s)
salt and ground black pepper
dark rhum ( other alcoholic drink may be used like red wine, white wine, vodka, cognac,)
* adjust the proportions of the seasoning/alcohol according to your taste preferences.
In a skillet, heat sesame oil. Add garlic and ginger (and onion if using) and fry till fragrant.
Add chicken and cook until slightly brown. Add water, soy sauce and alcohol. If you prefer a thicker gravy, add less water. You can add more alcohol if you like a stronger taste. Cover skillet, let chicken simmer until the flavours are infused and the alcohol has evaporated.
Cook until the chicken is tender then add in the sugar. Simmer for another 1 or 2 mins, then turn off the fire.
Serve with hot rice and sauteed veggies on the side, try some sauteed cabbage…it’s good! – Olive 🙂
♥ Thanks for your time..have a nice day! ♥
- BONE-IN CHICKEN PARTS I LIKE TO USED THIGH AND LEG PARTS, IT’S MY FAVE ^^
- GINGER SLICED THINLY (AS MUCH AS YOU LIKE)
- GARLIC MINCED ( IF YOU’RE OUT OF FRESH GARLIC, USE GRANULATED GARLIC)
- SESAME OIL
- BROWN OR MUSCOVADO SUGAR BETTER
- LIGHT SOY SAUCE I USE KIKKOMAN’S
- PEPPER FLAKES
- SALT AND GROUND BLACK PEPPER
- DARK RHUM OTHER ALCOHOLIC DRINK MAY BE USED LIKE RED WINE, WHITE WINE, VODKA, COGNAC,
- * ADJUST THE PROPORTIONS OF THE SEASONING/ALCOHOL ACCORDING TO YOUR TASTE PREFERENCES.
- IN A SKILLET, HEAT SESAME OIL. ADD GARLIC AND GINGER (AND ONION IF USING) AND FRY TILL FRAGRANT.
- ADD CHICKEN AND COOK UNTIL SLIGHTLY BROWN. ADD WATER, SOY SAUCE AND ALCOHOL. IF YOU PREFER A THICKER GRAVY, ADD LESS WATER. YOU CAN ADD MORE ALCOHOL IF YOU LIKE A STRONGER TASTE. COVER SKILLET, LET CHICKEN SIMMER UNTIL THE FLAVOURS ARE INFUSED AND THE ALCOHOL HAS EVAPORATED.
- COOK UNTIL THE CHICKEN IS TENDER THEN ADD IN THE SUGAR. SIMMER FOR ANOTHER 1 OR 2 MINS, THEN TURN OFF THE FIRE.
- SERVE WITH HOT RICE AND SAUTEED VEGGIES ON THE SIDE, TRY SOME SAUTEED CABBAGE…IT’S GOOD! – OLIVE 🙂