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.