Red, red wine..how can one resist? Not when it comes to our favourite Foochow red rice wine and its lees (red wine residue) and the magic it can weave with other ingredients to tease our palate. Sarikei is heavily influenced by Foochow food. It's a labour of love to make this red wine.
I copied the recipe:
1. One Kg glutinous rice (chook bee)
2. Two pieces of wine cake (chew pia - yeast and Aspergillus Oryzae)
3. Two taels (2 2/3 oz.) dry fermented red rice (ang kek bee)
1. Cook the glutinous rice
2. Break the wine cake and mix it with the red rice
3. Mix #2 thoroughly with the cooked glutinous rice. Optional: Mix with sugar
4. Ferment for 4 weeks (earthern ware preferred) in a cool dark place.
5. For the first week , stir it every day, then twice weekly.
6. Strain in a muslin cloth: use the red wine for cooking and lees (residue) for marinating meat.
Foochow Red Wine Lees
If you are too lazy to bother with the tedious preparation, you can buy packaged ones from the hawkers. Ask for Foochow ang chow (red lees). Marinate the chicken with the red lees and stir fry with ginger. The final masterpiece is an intoxicating dish of drunken chicken.
How can we forget the other favourite dish - red wine mee suah noodle?
1. Stir fry ginger strips in oil
2. Add red wine lees and stir fry
3. Add chicken pieces and stir fry
4. Add chicken stock (soup)
5. Add black fungus (wooden ear fungus)
6. Add a wee bit of sesame oil.
7. Cook mee suah noodle separately in boiling water. Strain it.
8. Add the soup from (6) to the strained mee suah noodle.
9. Garnish with chopped shallots.
10. Add more red rice wine if you want an extra kick.
Red wine mee suah.
Ta-da! Drunken chicken, hidden mee suah.