Thursday, November 25, 2010

Chinese Black Vinegar Chicken

What and what not about Chinese Black Vinegar Chicken? The what is, Chinese Black Vinegar Chicken is the confinement food. The Yin and Yang for keeping body warm during confinement. What not about Chinese Black Vinegar Chicken? Can't be regularly for people like me who is always on fire (Chick Kut Teh). In fact, people like me who can sweat for no apparent reason. Of course, once a while will not hurt. Especially when rain is or has massively lashed. My this version to Chinese Black Vinegar Chicken? Somewhat a twist and turn. Most probably? I added dried red chillies and some of ingredients listed below for elevating the taste to a different level. Otherwise? Its just like how Chinese (Chap Chai & Yam Basket) will make Chinese Black Vinegar Chicken. Tang, zang, spiciness, saltiness and tender moist chicken in broth.  

3 chicken wings (cut at the joints)
2 eggs (boiled)
3 dried red chillies (broken) 
1 inch ginger (sliced into thin big pieces)
5 pips garlic (crushed)
1 tbsp black vinegar
1 tsp brown sugar
2 tbsp oil
Coriander leaves ( as needed)
Salt for taste

When oil is heated, fry chicken, garlic, ginger and dried chillies for a couple of minutes.
Pour 1/2 litre of water.
Season with black vinegar, sugar and salt.
Simmer over low heat until chicken is tender and soft.
Drop in boiled eggs.
Simmer for another 2 mins after which remove from heat. 
Garnish with coriander leaves before serving.


  1. This version seems to taste better than the original one.Not so fattening and a hint of spiciness from the chilli

  2. Chciken cooked in black vinegar... Ooohhh I want to taste it right now...

  3. On my way to have a share of this bowlfull of health n taste...


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