Okie...this is extremely easy. Special thanks to Aunt Alice for her recipe.
Please note that I have made minor changes to the recipe after a few experiements :
50 gm whole garlic (peeled) segments
350 gm ginger (julienned)
2 nos kampung chicken (chopped and marinated with 2 tsp salt & 2 tbsp wine)
2 cups red rice wine (Fuzhou red husk wine or whatever it's called)
2 tbsp red rice wine sediment (i forgot the actual term for this...)
1 tbsp sugar
1. Heat 2 tbsp oil. Stirfry ginger & garlic with medium-low heat until SOFT (but not browned)
2. Add in the sediments (be sure to stirfry constantly or it will burn). Stir in the chicken pieces and stirfry for a while.
3. Pour in 1 1/2 cup of wine and sugar and turn to medium-high heat. Cover wok with lid.
4. Stir every now and then until it thickens.
5. Stir in the last 1/2 cup of wine and let it cook for a further 10-20 seconds b4 turning off the fire.
Season with salt.
Thats it....
Note: Best to chop the chicken into smaller pieces especially the breast meat.
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