Ang Chow Chicken (Red Fermented Rice Wine Chicken)
Ang Chow Chicken is a fragrant Chinese main course of chicken thigh fillets braised in red fermented rice wine dregs, ginger, light soy sauce and molasses sugar. The Thermomix TM7 chops the aromatics, mixes the marinade and slow-heats everything into tender chicken coated in a glossy ruby-red sauce, giving this traditional Hokkien favourite deep flavour with minimal effort.
About this recipe
Ang Chow Chicken Thermomix TM7 brings a treasured Hokkien and Peranakan braise straight into your kitchen with all-in-one kitchen machine convenience. This main course stars chicken thigh fillets simmered in ang chow, the ruby-red fermented glutinous rice wine dregs that lend a winey depth no ordinary marinade can match. People searching for recipes like this one usually want that authentic taste of grandmother's kitchen without standing over a wok, and that is exactly where the TM7 shines. The machine chops the fresh ginger finely in seconds, blends the glutinous rice wine with light soy sauce and molasses sugar into a uniform marinade, then slow-simmers the chicken hands-free until it is fork-tender in a glossy crimson sauce. Toasted sesame oil stirred through at the end adds a nutty finish. Serve this fragrant chicken with steamed rice for a comforting weekend dinner or a festive family gathering, and discover why fermented rice wine deserves a permanent place in your cupboard.
Preparation tips
- Marinate the chicken thigh fillets in the glutinous rice wine and ang chow mixture for at least an hour, or overnight, so the fermented flavours penetrate deep into the meat before braising begins.
- Toast a few extra slices of fresh ginger in a dry pan before adding them to the mixing bowl; this mellows their sharpness and gives the sauce a warmer, rounder aroma that complements the ang chow beautifully.
- Finish the braise with toasted sesame oil only at the end of cooking, drizzled over the chicken just before serving, so its nutty fragrance stays vivid rather than cooking away during the simmer.
- If ang chow is hard to find, look for red fermented bean curd or red yeast rice paste in Asian supermarkets; both deliver a similar ruby colour and savoury depth to this chicken braise.
Recipe variations
- For a lighter version, replace the chicken thigh fillets with boneless chicken breast strips and reduce the braising time slightly; the ang chow sauce keeps the leaner meat juicy and full of character.
- For a festive family variation, add halved shiitake mushrooms and hard-boiled eggs to the braise during the last part of cooking; they soak up the ruby-red wine sauce and turn this into a generous celebratory pot for sharing.
Thermomix TM7 Benefits
- Built-in precision - The Thermomix weighs the glutinous rice wine and soy sauce directly in the bowl for a balanced marinade every time. [Weighing]
- Quick chopping - The TM7 chops fresh ginger into fine pieces in seconds, releasing maximum aroma into the ang chow marinade. [Chopping]
- Even mixing - The Thermomix blends molasses sugar with the fermented wine dregs into a smooth, glossy marinade base. [Mixing]
- Temperature control - The TM7 simmers the chicken thighs gently without sticking, so the ruby sauce develops deep flavour safely. [Heating]
- Grinding finesse - The Thermomix grinds coarse molasses sugar into fine crystals that dissolve instantly in the wine marinade. [Grinding]
Ingredients
- chicken thigh fillets
- salt
- toasted sesame oil
- red glutinous rice wine
- old ginger
- red glutinous rice wine dregs (ang chow)
- light soy sauce
- molasses sugar