Chicken Rice Wine Soup is a great comfort food in cold winters and post-natal convalescence.
Unlike most soups, the meat has to be stir fried with garlic, ginger and rice wine in medium heat till fragrant and three quarters cooked. Add sesame oil and proportionate amount of water as desired. Add salt and pepper to taste. Bring to the boil. Simmer for 2 minutes and it is ready to be served with steamed rice.
This recipe is attributed to my mother.Please refer to an earlier post : http://hakkafood.blogspot.com/2009/03/hakka-rice-wine.html
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