Serves 4 - 6
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With its signature reddish hue and aroma of rice wine and ginger permeating tender chicken pieces, Red Rice Wine Chicken (or you may know it as hong zao ji) has its roots in Fuzhou, and is also a popular confinement dish. To make it a complete meal, you can add mee sua or serve it with rice.

This recipe was contributed by Ye Traditions, in collaboration with its senior partner-chef (Senior Kat Seng), using its Red Rice Wine and Red Rice Lees.


  • 100 ml Ye Traditions Red Rice Wine
  • 160 g Ye Traditions Red Rice Lees
  • 1 chicken (around 1.2 kg, or other protein)
  • 1L boiling water
  • 4 tbsp sesame oil
  • 2 tbsp fish sauce
  • 10 ginger slices
  • 4 boiled eggs (optional)
  • 4 servings of mee sua

Before cooking, marinate chicken with Ye Traditions Red Rice Lees for at least 30 minutes.


In a heated pot, add sesame oil and stir fry ginger till golden-brown.


Add the marinated chicken mixture in, using low to medium heat.


After three minutes, add 100ml of water and stir.


Once chicken is half cooked, add remaining water and fish sauce.


When soup boils, add Ye Traditions Red Rice Wine.


If you would like mee sua, boil mee sua in a separate pot for one minute.


Serve mee sua in individual bowls and pour in red rice chicken soup.

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