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    Hong Zhou Gai

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    Hong Zhou Gai

    Serves: 4


    • 2 chicken breasts, cut into large pieces
    • 10 dried Chinese mushrooms
    • 4 chicken thighs, cut into large pieces
    • 2 tablespoons sunflower oil
    • 2.5cm ginger, finely sliced
    • 3 cloves garlic, finely sliced
    • 2 heaped tablespoons hong zhou (fermented red rice paste)
    • Soy sauce
    • Sugar
    • Marinade
    • 4 tablespoons light soy sauce
    • 2 tablespoons sesame oil
    • 1 teaspoon sugar
    • Good pinch pepper


    1. Cover the mushrooms with warm water for 30 minutes. Drain and slice in half. Keep the mushroom water. Mix the marinade ingredients together and rub into the chicken. Leave for an hour.
    2. Heat the oil in a pan and fry the mushrooms for a minute. Set aside on kitchen towel to drain. Fry the chicken for a few minutes. When almost cooked, set aside.
    3. Fry the ginger and garlic. When the aroma is released, add the hong zou and fry for a minute. Add sugar to taste, a dash of soy sauce and a little of the mushroom water. Stir in the chicken and mushrooms. When the sauce is simmering, lower the heat. Cook for 20 minutes. Add water if it seems dry.

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    5 stars