This traditional dish has got ‘rose’ in the name because of the colour of the cooked chicken rather than any rose-flower being in the ingredients. Taiwanese used to use a particular red cooking wine which isn’t available now but this is the same recipe. This old wine would colour the chicken. As Joanne didn’t have rice wine at hand she used a dash of the stronger Kaoliang (Gaoliangjiu or sorghum wine) rice spirit. If you have regular Taiwanese rice cooking wine, which is about half the alcoholic strength, then double up the measure.

Sprinkle some chopped fresh coriander and spring onion

Sprinkle some chopped fresh coriander and spring onion

Braised rose chicken 玫瑰油雞 ingredientsingred_DSC_3183

  • a medium chicken
  • rice wine,
  • ginger,
  • spring onion,
  • coriander,
  • star anise,
  • bay leaf,
  • liquorice,
  • cinnamon,
  • red pepper.
  • 1 bowl light soy sauce,
  • 1/3 bowl dark soy sauce,
  • rock sugar.

How to make Braised rose chicken 玫瑰油雞, cooking video

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