Wong Chao Kai (Stir-fry chicken with preserved rice wine)

This is one of my favourite food. It is one of those 'special' food that you only get to eat during confinement period.

But since I have a few left over preserved rice wine, I do cook this as my main course for dinner at times. You bet, my husband likes it too...

Picture (clockwise) shows the process of cooking

Serves 2-3

1/2 Kampung Chicken (village chicken or Choy Yin Kai) - ask the seller to remove the skin and bones and cut into small pieces for you

1 small piece of ginger (scrap off the skin with a knife) and cut into thin slices

1 and 1/2 bowl of Wong Chao (preserved rice wine)

Add a pinch of salt and sugar to the chicken. If you like the aroma of sesame oil, add 1 teaspoon of it and mix well with the chicken.

Steps
1) Stir-fry ginger till fragrant

2) Add in the chicken and stir-fry till almost done.

3) Add in the rice wine. Wait till it boils for a minute before turning off the heat.

This dish tastes so good I can finish a bowl of rice just with the soup alone! So, you gotta try it yourself.

One thing to note is that this dish might be a little heaty. So, you might want to drink a glass of 100 Plus or coconut juice after eating this.