RED FERMENTED RICE CHICKEN

RED FERMENTED RICE CHICKEN

The initial occasion I tried a dish made with red yeast rice/red fermented rice/red vinasse was during my “confinement period” following the birth of my daughter. I have enjoyed it ever since. The red yeast rice has no flavor; in fact, it resembles ordinary rice grains. The unique aspect of the red yeast rice is, of course, its bright red hues. 

You may be familiar with red yeast rice from non-culinary references. I have encountered red yeast rice supplements. The information I found on Wikipedia about red yeast rice indicates that in the late 1970s, scientists in the US and Japan were extracting lovastatin from Aspergillus and monacolins from Monascus, which is the same fungus utilized for producing red yeast rice but grown under strictly monitored settings.

 Chemical analysis quickly revealed that lovastatin and monacolin K are the same. The piece titled “The origin of statins” outlines how the isolations, documentations, and patent applications occurred within just a few months of each other. Lovastatin was patented and marketed as the prescription medication Mevacor by Merck & Co. Red yeast rice subsequently evolved into a controversial non-prescription dietary supplement in the U.S. and other nations. 

Here's some background information regarding red yeast rice. Red yeast rice is frequently utilized in Asian cuisine and for producing specific varieties of wine. It is primarily utilized in cooking for its hue. I enjoy the flavor of the dish, sweet and a bit tangy from the glutinous rice wine, and fragrant due to the garlic, ginger, and sesame oil. I placed this dish in the confinement recipes category too, as I believe it matches perfectly. 

WHAT YOU WILL NEED:

• 1 lb chicken thighs
• 3.5 oz (100 g) ginger (julienned)
• 1 Tbsp minced garlic
• 5 Tbp red yeast rice
• 4 Tbsp sesame oil
• 2 cups chicken stock
• 1.5 cups glutinous rice wine

Flavors:

• 1 Tbsp salt (or more to taste)
• Salt to taste
• ½ Tbsp chicken flavoring powder

Directions:

Hack the chicken into pieces and put away. Bistik-sapi-jawa.

Heat a pot, use sesame oil to sear the ginger and garlic, add the red yeast rice and sautéed food until fragrant. Why-are-they-called-indigo-children.

Add the chicken pieces and pan fried food until they turn tone, add flavors and stock, heat to the point of boiling and afterward bring down the hotness and let it stew until the chicken is all around good

Finally add the glutinous rice wine, and carry it to bubble again briefly or so and afterward switch off the hotness and serve. Appreciate it !!Mediterranean-breakfast-tostadas.

RED FERMENTED RICE CHICKEN VIDEO