红糟醉田鸡

材料：
1)田鸡-600g
2)味精-1茶匙
3) 盐-1/2茶匙
4)红糟-大匙
5)五香粉-1茶匙
6) 红酒-1茶匙
7) 白糖-1茶匙 (或根据口味再加)
8)鸡汤-1/2碗

制作：
1) 将白嫩田鸡下水锅用微火煮透捞起、放凉后,切块腌制。
2)锅里下点油爆香姜片和葱段，然后加入排骨翻炒
3)加入味精、盐、红糟、五香粉、红酒、白糖，略微翻炒一下
4)加鸡汤煮滚，然后转小火炖至排骨熟透。
5)然后转大火，收汁即可盛起

红酒鲍鱼菇

材料:
100克 鲍鱼菇
1/2汤匙 蒜头米
30克 鱼丸
1汤匙 红酒
1汤匙 食油
水

调味料：
适量 盐

做法:
1.用中火烧热锅，加入 1 汤匙食用油，然后放入蒜头米。
2.大约蒜头米爆香后， 鲍鱼菇 和鱼丸， 然后炒至八成熟。
3.接着用小火，加入红酒和少许入水翻炒大约30秒在加入盐调味就可上菜

红酒面线

Ingredients
(serves 2)

- 500g medium to large chicken drumlets (about 5 drumlets per person; can substitute with other chicken parts)

- 3 slices ginger, cut to thin strips

- 1 tbsp olive oil and 1 tbsp sesame oil (or you can use all sesame oil)

- 2 servings of mee suah (about 100g per person)

- a small dash of sugar (optional)

- water

Marinade Ingredients (A)

- 2 tbsp 红槽

- 1 tbsp 红酒

- 2 pieces ginger

- 1 tsp sesame oil

- 1/2 tsp light soy sauce 

Garnishing

- coriander (cilantro)

Directions

1. In a bowl, marinade chicken with the marinade ingredients (A) for at least 1 hour if you can.

2. In a wok, heat oil. Then add ginger strips and fry them till crisp. Set aside the ginger strips for garnishing later (step 8).

3. Using the oil left in the wok, add in the marinaded chicken piece by piece using a pair of kitchen tongs. Arrange one layer in the wok and let it stay in the wok for 3 minutes on one side. After three minutes, use kitchen tongs to turn them to the other side and cook for another 3 minutes.

4. Add water (I add about 600 ml), the remaining marinade sauce, sugar and mix together till the chicken is evenly coated.

5. Cover with a lid and simmer for 10 minutes on low flame till chicken is cooked. If you can, turn the chicken pieces the other side halfway through.

6. Add more water if not sufficient soup. Season to taste (e.g. soy sauce if not salty enough, sesame oil for fragrance).

7. In another pot, add mee suah to a pot of boiling water and cook for about 1-2 minutes, separating the strands with chopsticks.

8. Take out the cooked mee suah and set in a serving bowl. Arrange the cooked chicken pieces on top of mee suah, and pour the soup over. Garnish with coriander and the previously fried ginger prepared in step 1. 

红糟鸡 I

材料:

200克 鸡肉, 切块
1汤匙 蒜头米
50克 姜, 切丝
2汤匙 红糟
120毫升 热水 2汤匙麻油 1汤匙红酒

调味料：
适量 盐


做法:
1.用中火烧热锅，加入 2 汤匙麻油，然后放入蒜头米和姜丝。
2.大约蒜头米和姜丝爆香后， 加入鸡肉， 然后炒至八成熟。
3.接着用小火，加入红糟，因红糟容易炒焦， 所以需要不停的翻炒和肉混合， 避免红糟因烧焦粘在锅底。
4.接着加入热水和红酒， 再继续朝大约一分钟。
5.这时候同样使用小伙，锅关盖闷煮大约15分钟，直到猪肉软为止，在加入盐调味就可上菜了。

红糟鸡 II

Ingredients

1. 1 chicken (or equivalent of chicken parts, eg 6-8 drum sticks or chicken wings)
2. 3 cm section of ginger
3. 2 shallots
4. 2 garlic
5. 4 tablespoon hong zao (红糟)
6. 2 tablespoon sugar
7. 1/3 cup  hua diao (花雕) or 红酒
8. 1/3 cup water
9. 1 teaspoon salt
10. 1 tablespoon light soya sauce
11. 4 tablespoon cooking oil

Method

1. Peel the ginger, shallots, garlic and chop into small pieces.
2. Wash and chop the chicken into chucks pieces.
3. Using medium heat, in a pot (or wok or pan with cover), add cooking oil and chopped ginger, shallots, and garlic and sauté till fragrant. 
4. Add in the hong zao and stir fry till fragrant of wine is in the air.  Be careful to use low to medium heat as it may burnt.
5. Add in the chicken, salt, sugar, soya sauce and continue to stir fry for 1-2 mins. 
6. Add in the wine and water, mixed it, and cover and simmer using low heat for 10 mins.  Open, stir to allow the gravy to coat the chicken, cover and simmer for another 10 mins. 
7. To have more kick in the alcohol fragrant, after cooking pour in another 2-3 tablespoon of rice wine or hua diao.
8. Serve hot.

红糟排骨

材料：
1)小排大约一斤
2)红糟 一大匙
3)姜一小段，切片
4)葱一根，切段
5)米酒 4大匙 or 红酒
6)冰糖或者白糖 1茶匙
7)酱油适量


作法：
1)把小排洗干净，然后入滚水汆烫30秒。
2)锅里下点油爆香姜片和葱段，然后加入排骨翻炒。
3)加入酒糟，然偶加入米酒、冰糖和酱油，略微翻炒一下。
4)加水没过排骨煮滚，然后转小火炖至排骨熟透。
5)然后转大火，收汁。喜欢打芡的朋友可以打薄薄的芡。这个时候可以根据口味再加点盐、或者糖调味即可盛起。

红糟五花肉

材料 Ingredients:

200克 五花肉, 切块	200g Pork Bell, Pieced
1汤匙 蒜头米	1Tablespoon Grated Garlic
50克 姜, 切丝	50g Ginger, Stripped
2汤匙 红糟	2 Tablespoon Red Vinasse
120毫升 热水	120ml Boiled Water

调味料 Seasonings：

适量 盐	Suitable Quantity of Salt

做法 Method:
1.用中火烧热锅，加入 2 汤匙食用油，然后放入蒜头米和姜丝。
2.大约蒜头米和姜丝爆香后， 加入五花肉， 然后炒至八成熟。
3.接着用小火，加入红糟，因红糟容易炒焦， 所以需要不停的翻炒和肉混合， 避免红糟因烧焦粘在锅底。
4.接着加入热水， 再继续朝大约一分钟。
5.这时候同样使用小伙，锅关盖闷煮大约15分钟，直到猪肉软为止，在加入盐调味就可上菜了。