Red red wine (2)…

The Foochows in Sibu make their own traditional red wine or what they all ang chiew which is very fragrant, not really sourish and not really sweet either – ideal for cooking meat and often added to soups to enhance the taste. Sometime ago, however, a friend of mine gave me some ang chiew from Kuching. As you can see in the background in the photo below, it is not as red as the ones made in Sibu but it looks like whisky and smells good.

Well, the other day, I decided to use it to cook ginseng chicken and these were the ingredients I used…

Ginseng chicken soup - ingredients

…a few slices of ginger, some ginseng and wolfberries.

I just put everything with the chicken in a bowl, poured in around four tablespoons of the wine, sprinkled a pinch of salt and msg and filled up the bowl with water. Then I steamed it for about half an hour or so. Of course, the longer you  steam, the nicer it will taste…

Ginseng chicken soup

Then I boiled some mee sua (Foochow longevity/strong noodles) and added that  to the soup…

Ginseng chicken soup with mee sua

It was nice but I found the wine a bit too sweet for my liking. I think the next time, I should use the Chinese white wine that people use to cook kacangma chicken. That would probably be more compatible with ginseng chicken…