Some time ago I posted about this traditional Hock Jiu dish that is reserved especially for birthdays and special occassions and is also a confinement food.
Got to eat the homemade version today, courtesy of Mommy Dearest. She had bought a bottle of the Chinese red wine and wasn’t sure how to do it, so I referred her to Lillian’s blog for her recipe.
Mom cut up the chicken into little pieces which is much less appealing when if she were to cook the chicken in chunks like how we see from the hawkers stalls.
Here’s my lunch today, Hock Jiu chicken with rice. The color didn’t turn out as red as I’d like but the soup sure is thick. Mom added a little Hsiao Hsing wine for the added oomph.
Wished she didn’t put so much ginger in there but without them, the dish will be missing the “heat”, know what I mean? Lucky they were clumped together so it was easy to pick them out.
Not bad for the first try, Mom 
