Fujian Recipe

Fujian Red Wine Chicken

Fujian-inspired · Serves 3–4 · 50 minutes

Fujian red wine chicken uses red yeast rice or red wine lees, ginger, rice wine, and chicken to create a wine-fragrant red broth.

Why this dish works

The dish shows how Fujian menus can be aromatic, wine-driven, and soup-centered rather than chile-driven. Red yeast rice gives color and a distinctive fermented note.

Recipe at a glance

Item Detail
Serves 3–4
Time 50 minutes
Core technique Wine-fragrant simmering
Heat level Mild
Best with Rice or thin noodles

Ingredients

  • 1.5 lb chicken pieces
  • 2 tablespoons neutral oil or sesame oil
  • 6 slices ginger
  • 2 tablespoons red yeast rice, crushed, or red wine lees if available
  • 1/2 cup Shaoxing wine or Fujian red rice wine
  • 3 cups water or chicken stock
  • 1 tablespoon light soy sauce
  • 1 teaspoon sugar
  • Salt to taste
  • Scallions for garnish
  • Optional: thin noodles for serving

Method

  1. Rinse crushed red yeast rice briefly if desired, then wrap in cheesecloth or add directly if you do not mind grains in the broth.
  2. Heat oil and fry ginger until aromatic.
  3. Add chicken and lightly brown.
  4. Add wine, stock or water, red yeast rice, soy sauce, sugar, and salt.
  5. Simmer gently until chicken is cooked and the broth is red and aromatic.
  6. Remove the cheesecloth packet if used.
  7. Serve with rice or noodles and scallions.

Menu-literacy notes

  • 闽菜 / Fujian cuisine: soups, wine aroma, seafood, and fermentation are major clues.
  • Red yeast rice: contributes color and fermented flavor.
  • Wine fragrance: the dish should smell aromatic, not harshly alcoholic.
  • Broth matters: the liquid is part of the dish.

Variations and substitutions

  • Use chicken thighs for richer broth.
  • Use mushrooms for more umami.
  • Serve over wheat noodles or rice vermicelli.
  • Use less wine and more stock for a milder version.

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