福州红糟南乳焖鸡 Simmered Chicken with Reddish Cheese and Red Grain Wine Residue

材料：1/2 只鸡（450克）甘榜鸡 （斩块），50克黑木耳（浸软，切片），1 ½块南乳，1/2 大匙红糟，3粒蒜瓣（拍扁），5片生姜，250 毫升清水

调味料：1大匙绍兴酒，2大匙麻油，1/2 小匙老抽，1/2大匙生抽，1 ½ 小匙糖

做法：

1. 锅中烧热麻油，爆香姜片和蒜瓣，加入鸡块兜炒香浓至转色。
   


2. 加入黑木耳拌炒一会，然后加入红糟及南乳快手兜炒均匀，注入清水同煮沸。
   


3. 拌入其余调味料，加盖以中火焖煮至入味。最后加入少许粟粉水勾芡，再炒至浓稠即可上碟。
   

Ingredients: ½ nos (450 gram) chicken "kampong" (cut into pieces), 50g Black fungus (soaked, sliced), 1 ½ cubed reddish cheese, ½ tablespoon red grain wine residue, 3 garlic cloves (flatten), 250ml mwater

Seasoning : 1 tablespoon Shaoxing wine, 2 tablespoon sesame oil, ½ teaspoon dark soy sauce, ½ tablespoon light soy sauce, 1 ½ teaspoon sugar.

Method :

1. Heat up sesame oil to fragrant the ginger slices and garlic doves, add in chicken pieces, stir-fry until the chicken pieces colour are changes.
   


2. Add in black fungus pieces, stir-well , add in red grain wine residue and reddish cheese, stir until aromatic or well combined. Pour in water, and bring to the boil.
   


3. Add in the rest of seasoning, stir well. Covered, and simmer over a medium heat until the flavor has been absorbed, thicken the gravy with a little cornstarch solution, stir lightly until almost dry. Dish Up, serve Hot.