Chicken braised in wine

I just found out from a friend that in France, there's a chemical they add to the water that causes hair loss!! No wonder Kar Wai keeps complaining I am shedding hair in the apartment. Boohoo...distraught, I sought solace in the arms of my other love, cooking.

This is a recipe modified from one of the asian cookbooks that I brought from Singapore. Didn't want to travel all the way to Chinatown to get Chinese ingredients so I made do with ang-moh ones. Turned out good, kinda reminds me of mom's cooking. Best part, it's quite idiot-proof.

So here's the recipe, to you guys who are living out of Singapore and miss the taste of Asian food, and to you guys who have your own kitchen but hate to clean up after oily recipes.


Chicken braised in wine
serves 2

2 chicken breasts
(this is palm-size chicken breast. The regular ones that Cold Storage has, i think you can put 4-5? Alternatively, you can put in drumsticks or wings. Kar Wai only takes breast meat)
2-3 tbsp red wine (you can use Chinese cooking wine)
1 tsp chopped ginger
1 clove garlic, chopped
1 tbsp honey
1 tbsp soya sauce
Pepper

1. Heat wok, add oil, then add ginger and garlic and fry for 1-2 min in low heat.
2. Add chicken and fry till slightly brown.
3. Add the rest of the stuff, reduce heat to low and simmer (cover hor) for 20 min.
4. Can eat already!!!


Actually, the amount of seasoning is an estimate. It's really up to your liking, you know, you like it saltier, more wine, sweeter, etc...

So enjoy, and be thankful you just have more chlorine and flouride in your water.

Jo