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Mrs. Low’s Kitchen: Red Rice Wine Paste Chicken Soup
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From Mrs.Low Siew Nghee Submit
"Ever since I was a young girl, I was interested in food and cooking. I would cook for friends and family and always got a kick out of hearing their comments.”
Mrs. Low Siew Nghee.
Well, her passion for food and cooking is definitely not by chance. As the eldest daughter of a large family of eight, she had her novice training as a Foo Chow cook at the age of 12.
You can do it too! Just give yourself a push! This month, Mrs. Low shares 4 recipes from her Foo Chow legacy. For a start, the Red Rice Wine Paste Chicken Soup would make a perfect classic Foo Chow delight to stimulate your palate yet simple enough to try in your kitchen.
Six Kitchens One Passion is available for $25 at various locations including Awfully Chocolate outlets and Everything with Fries outlets,btel: 6345-8212. Mavis Tutorial Centre in Marine Parade, tel: 6344-3093, and Julie Roberts in Cuppage Plaza, tel: 6737-3161.
Mrs. Low Siew Nghee.
Well, her passion for food and cooking is definitely not by chance. As the eldest daughter of a large family of eight, she had her novice training as a Foo Chow cook at the age of 12.
You can do it too! Just give yourself a push! This month, Mrs. Low shares 4 recipes from her Foo Chow legacy. For a start, the Red Rice Wine Paste Chicken Soup would make a perfect classic Foo Chow delight to stimulate your palate yet simple enough to try in your kitchen.
Six Kitchens One Passion is available for $25 at various locations including Awfully Chocolate outlets and Everything with Fries outlets,btel: 6345-8212. Mavis Tutorial Centre in Marine Parade, tel: 6344-3093, and Julie Roberts in Cuppage Plaza, tel: 6737-3161.
1 whole chicken (1½ – 2 kg) - chopped into pieces
1 tablespoon corn oil
1 tablespoon sesame oil
1 thumb-sized ginger root - cleaned and sliced
1 whole garlic bulb - separate in half but do not remove skin
10 Chinese dried shitake mushrooms - soaked to soften and cut in half
4 tablespoons red rice wine paste
20 gm chicken stock cubes
10 leaves of Chinese cabbage - halved and cut into 3 cm strips
2 tablespoons light soy sauce
1 teaspoon sugar or 2 small pellets of rock sugar
Red wine or sherry (optional)
1 bundle mee suah (dried, thin salted noodles/vermicelli) per serving or as required
A pinch of salt
1 tablespoon corn oil
1 tablespoon sesame oil
1 thumb-sized ginger root - cleaned and sliced
1 whole garlic bulb - separate in half but do not remove skin
10 Chinese dried shitake mushrooms - soaked to soften and cut in half
4 tablespoons red rice wine paste
20 gm chicken stock cubes
10 leaves of Chinese cabbage - halved and cut into 3 cm strips
2 tablespoons light soy sauce
1 teaspoon sugar or 2 small pellets of rock sugar
Red wine or sherry (optional)
1 bundle mee suah (dried, thin salted noodles/vermicelli) per serving or as required
A pinch of salt
Method
1. Heat the corn oil and sesame oil in a pot.
2. Add the ginger and garlic, and fry till fragrant.
3. Then add the mushrooms, 2 cups of water, chicken stock cubes and red rice wine paste. This will become the soup base.
4. Add the chicken and stir for a few minutes.
5. After that, add 4 cups of water and let it simmer on a low heat for approximately 20 minutes or till the chicken is tender.
6. Then add the Chinese cabbage, soy sauce, sugar and season with a pinch of salt.
7. Boil for another 20 minutes.
8. Lastly, pour in red wine or sherry, if desired, and simmer for another 5 minutes. The amount of red wine to be added is up to individual preference but reduce the quantity if you intend to serve it to children.
9. Serve with rice or cooked mee suah.
2. Add the ginger and garlic, and fry till fragrant.
3. Then add the mushrooms, 2 cups of water, chicken stock cubes and red rice wine paste. This will become the soup base.
4. Add the chicken and stir for a few minutes.
5. After that, add 4 cups of water and let it simmer on a low heat for approximately 20 minutes or till the chicken is tender.
6. Then add the Chinese cabbage, soy sauce, sugar and season with a pinch of salt.
7. Boil for another 20 minutes.
8. Lastly, pour in red wine or sherry, if desired, and simmer for another 5 minutes. The amount of red wine to be added is up to individual preference but reduce the quantity if you intend to serve it to children.
9. Serve with rice or cooked mee suah.
Tips
To cook the mee suah, boil water in a separate pot and blanch the mee suah. Put the mee suah in a bowl and add in the red rice wine paste chicken soup with a dash of sesame oil and Chinese Shao Xing rice wine.
Editor’s Note:
The Red Rice Wine is the secret ingredient to this Foo Chow dish. We were told that most NTUC outlets on
the island have it on sale off the shelves but if you are feeling more adventurous, feel free to try making your
own Foo Chow Red Rice Wine. Have fun!
Editor’s Note:
The Red Rice Wine is the secret ingredient to this Foo Chow dish. We were told that most NTUC outlets on
the island have it on sale off the shelves but if you are feeling more adventurous, feel free to try making your
own Foo Chow Red Rice Wine. Have fun!
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