GET QUOTE
Sun
27
Aug '06
Marinate:
Chicken liver (or any meat you like) about 500g
Red Vinasse about 2-3 table spoons
Red yeast wine half rice bowl
all mixed and marinate for half a day, or over night.
Prepare:
ginger, slice or strips, as mnay as you like.
sesame oil or cooking oil two table spoons.
water 2 rice bowl, depends on how much soup you want.
red yeast wine half rice bowl, or any other type of wine.
salt to taste
heat the oil, put in the ginger, fry till fragrant, add in the chicken liver, stir fry for a while add the water and wine, cover till the soup boil, salt to taste.
Also posted in Chinese version.
August 30th, 2006 at 11:56 pm
Is this a confinement dish? I love pork liver but donno how to eat chicken liver.
September 5th, 2006 at 5:26 pm
How to get this red vinasse in kl? I know it’s very famous in sibu sarawak, but i can’t find it here..My favourite dish..Normally we will cook it with pork meat..yummy yummy!!
September 6th, 2006 at 2:05 pm
Michelle, hehehe… use mouth to eat can lar. I find chicken liver more tasty than the pork liver, the texture more creamy.
Annie Q, I know one shop in Pudu do sell this stuff, outside the wet market, oposite of the Wenworth Hotel, is a makan store selling Hockchew fish ball and red yeast wine chicken.