When making Ang Chow (Foo Chow red rice wine), it's clear enough what you do with the chunks of grainy red reside -- make Ang Chow Mee Sua -- as well as the wine (simply drink it, Dad decided). But what do you do with the fine silty red reside left over from filtering the wine?
It's a great marinade for deep frying, as I found out while learning how to make Ang Chow from Mum. The fermented rice reside gives a sweet tinge to the otherwise savoury meat, not to mention a fantastic fragrance and naturally-derived festive colour.
Here's Mum's recipe for Ang Chow fried chicken, which she tried one evening on a lark earlier this year. It worked a treat!
6 chicken drumsticks and 6 chicken thighs
Note: We kept the bones in when cooking this dish. The meat close to the bone was a little pinker than Mum would have liked. But increasing the frying time is likely to char the marinade coating. A few ideas for solving this this dilemma, for next time:
- Use deboned chicken legs and thighs
- Make slashes in the thickest parts of the chicken legs and thighs if keeping the bones in
- When making her Kerala-style fried chicken, Bab's Aunty Sara steams the chicken for 5 minutes before frying. This helps to partly-cook the chicken, not to mention seal in the juices before frying
The Angchow Marinade:
5 tablespoons angchow residue
1 1/2 tablespoons light soya sauce
1 tablespoon sesame oil
1/2 tsp salt
1 tablespoon angchow wine (optional)
Plain flour for coating chicken pieces
Oil for deep frying (use vegetable, sunflower or rice bran oil)
- Clean the chicken pieces and dry them
- Marinate the chicken pieces for at least 2 hours before frying
- When ready for frying, coat each chicken piece lightly with flour 1 at a time
- Heat up the frying oil (about 2-3 fingers deep) in a cooking pot on high stove heat until the oil starts to bubble
- Deep fry the chicken for about 5 minutes
- Remove the chicken pieces from the oil, and set on paper towels for a few minutes to drain the excess oil
This recipe was originally used by Grandma to deep fry chunks of shark meat (below) -- very cheap fish when my Mum was growing up. As much as I love the taste and texture of shark, these days I avoid eating shark as it is severely overfished. This is largely due to the the shark-fin trade. Because fins command exponentially higher prices than shark meat, fishermen lop off shark fins and leave the maimed shark in the water to die. Heinous. And worse than that in my books, bloody wasteful.
So, if you'd like to try a fish rendition of this recipe, use a more sustainable chunky white fish such as halibut (called colin in some markets).
Our longtime housekeeper Aunty Kiew Moi has also been known to use this recipe to deep-fry slices of pork belly. Diabolical.
The recipe and method is the same, though deep frying time for the pork belly might be less depending on how thinly the pork belly is sliced.