If a porcupine were gold…

…then it would give you gold needles to use in this next recipe!  You thought it ended at pig’s feet?  No sirree!  The next recipe, as told by Mom and Dad is for chicken wine.  In hearing all these recipes, a lot of it is just boiling, nothing fancy unless you count the ingredient names, for instance the gold needle (金針菜). Mom translated it literally into English, but neither she nor Dad knew what it was called in English – only that it’s a type of flower bud they usually tied it into knots. After some resourceful googling on Mui’s part we hit on tastehongkong.com, which has a good description of it and a link to the Wikipedia entry (apparently in English it is called “daylily”).

Chicken wine

Ingredients:

  • water
  • chicken
  • gold needle
  • wood ear (木耳, a type of fungus)
  • ginger
  • rice wine, either homemade (see recipe below) or 五加皮 (ng gah pey, a brand, I believe)

Directions:

  1. Put all ingredients except for rice wine into a pot.  Boil, but be careful not to overcook.
  2. Add rice wine right at the end of cooking (to prevent evaporation).

Rice wine

Ingredients:

  • wine biscuit or ball (酒餅 or 酒丸, these packs have the recipe on them)
  • sticky rice (usually labeled “sweet rice,” this is a short grain rice that cooks up sticky)

Directions:

  1. Cook the sticky rice, being careful not to burn it if cooked on stovetop.
  2. Transfer some rice into a large pan, such as Corningware or glass (no metal).  Spread it into a thin layer.
  3. Crush the wine biscuit.
  4. Sprinkle some of the crushed biscuit in a layer onto the rice.
  5. Repeat the rice and biscuit layers until both are used up.
  6. Transfer mixture into a high-walled ceramic or glass container with a lid.  Seal tightly.
  7. Let sit at least 7 days at room temperature.
  8. Wine can then be used in the chicken wine recipe.  The rice can be eaten, and the wine can be drunk warm (you know, to numb the throat as you swallow needles, haha).
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