Entree: China – Fujian – 紅糟雞 ➤ Hóng zāo jī (Chicken marinated and braised in fermented red rice lees producing a sweet-savory, red-colored dish)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Additional 2 hrs

Total 2 hrs 50 min

Ingredients

- 1 small whole chicken, about 3 lb (1.4 kg), cut into 8 serving pieces
- 4 tbsp (60 ml) red vinasse (fermented red rice lees)
- 2 tbsp (30 ml) Shaoxing wine or dry sherry
- 1 tbsp (15 ml) light soy sauce
- 1 tbsp (15 ml) dark soy sauce for color (optional)
- 1 tbsp (15 g) rock sugar or granulated sugar
- 1 tsp (5 ml) salt, or to taste
- 1-inch (2.5 cm) piece fresh ginger, sliced
- 3 scallions, cut into 2-inch (5 cm) lengths
- 1 cup (240 ml) water or low-sodium chicken stock
- 3 tbsp (45 ml) vegetable oil
- 1 tsp (5 ml) sesame oil
- 1 tsp (5 g) toasted sesame seeds (optional, for garnish)
- A handful of blanched bok choy or steamed greens for serving (no measurement required)

Instructions

1. Rinse and pat the chicken pieces dry. In a large bowl, combine red vinasse, Shaoxing wine, light soy sauce, dark soy sauce, sugar, and salt; add chicken pieces and toss to coat. Marinate for 30 minutes to 2 hours in the refrigerator for best flavor.
2. Heat vegetable oil in a wide skillet or wok over medium-high heat. Add ginger slices and scallion white parts; stir until fragrant, about 30 seconds.
3. Remove chicken from marinade (retain marinade). Brown chicken pieces in the hot pan, skin-side down first, 3–4 minutes per side until lightly caramelized.
4. Pour reserved marinade and 1 cup (240 ml) water or stock into the pan. Bring to a simmer, reduce heat to low, cover, and braise gently for 25–30 minutes until chicken is cooked through and sauce is reduced.
5. Uncover and increase heat to medium-high to reduce the sauce to a glossy glaze, spooning it over the chicken to coat.
6. Stir in sesame oil, adjust seasoning with salt if necessary. Transfer chicken to a serving platter, spoon sauce over top, and garnish with scallion greens and toasted sesame seeds.
7. Serve hot with steamed rice and blanched greens.