A traditional foochow (福州 Fúzhōu) dish made using the by-product that is collected when fermenting red rice wine or ang chow (红糟). Ang chow can be purchased in asian grocery stores. It is believed to be beneficial for women in confinement (the month after childbirth in chinese culture). It is traditionally served over mee sua (white noodles), symbolizing long life. I serve it over rice to soak up all the sauces. Ginger is crucial in this dish, I recommend adjusting the amount depending on whether you are using young or old ginger.
1 kg chicken thighs/wings/drumsticks
4 tbsp ang chow (red rice wine dregs)
Handful dried shitake mushrooms, soaked and softened (reserve some of the water)
Handful black fungus (‘Jew’s Ear’), soaked and softened
Ginger, sliced or thinly grated
150 ml rice wine (optional)
Salt/Sugar to taste
Fry ginger and garlic in sesame oil till fragrant.
Add ang chow on medium heat and stir till aromas are released.
Increase heat and add chicken. Cook and coat well in ang chow.
Add rice wine according to preference, and some soy sauce to taste.
Add mushrooms and fungus.
Add some water to cover about 1/3 of the chicken.
Bring to a boil, then simmer for 20 minutes.
Add soy sauce/sugar if accordingly if necessary.