The Making Of Hock Jew Chicken
It’s Eleen’s b’day celebration and I decided to surprise her with homemade Hock Jew chicken. I remember her disappointment at not getting to eat the famous one at Kedah Road and since this is a traditional b’day dish as well, I thought it’s just perfect.
I’ve never cooked this dish before but after watching my Mom doing it, I was confident that I can pull it off with her supervision.
So here are the main ingredients:
Clockwise from L-R:
1 big piece of ginger
1 whole chicken
Fermented red rice
Chinese red wine (tastes like sparkling grape juice)
I got my chicken from Tesco, which is the only place I know where to get chicken from. Sorry, Sei Lou doesn’t know how to go jalan pasar :p
I’m not sure where to get the wine. The ones I used were given to us by relatives in Taiping. They are homemade, by the way, so the people who got to eat them that night really yau hau fook
The bottle of wine Mom got earlier had the wine and paste already mixed in the bottle.
I was supposed to do the cooking, but because Mom had an appointment in the afternoon and I can only get home from choir practice late morning, she decided to prepare everything and do the cooking while I watch. Guess it’s a good thing because it will probably take me a few hours to cut up all those ginger :p
So first, we must fry the ginger. Heat enough sesame oil to fry the ginger until golden brown. Once done, remove and drain.
Leave the oil in the wok and saute some garlic. It’s not necessary to wait until they are fragrant or browned. You can throw in your chicken straight after that.
Let the chicken cook in the wok for a while then add in the fermented red rice paste. How much depends on the amount of chicken. Just go with your instincts. Stir in until all the chicken is coated with the paste then add water.
Again, this depends on how much soup you want to end up with. If you want more soup then add more water.
Give it a good stir then cover to simmer for about 10 minutes or until chicken is almost cooked then add the red wine. For the extra kick you can also stir in some Hsiao Hsing wine.
Add salt and sugar to taste.
Ta-dah…the finished product:
Garnish with the fried ginger before serving.

