Lock down life had me scratching my head for new recipes. As it turns out, cooking 1-2 meals daily is actually pretty tough work when you are also someone who values variety. So, inevitably, we arrived at confinement dishes category.
Today, I’m going to share a very simple yet deliciously wholesome dish with you – the traditional glutinous rice wine chicken.
some say this is confinement food
This dish has two key ingredients that are deemed to be very good for postpartum recovery – ginger & sesame oil. But with chicken and also alcohol, everyone should really be able to enjoy this one-pot goodness regardless of your gender.
One thing to clarify, this is different from Fuchow wine chicken, a dish I haven’t tried creating yet, I shall try to get my hands on those fuchow red wine one of these days.
Anyway, here’s how this goes:
2 inches of ginger (older is better), cut into thin strips
yellow rice wine (glutinous rice wine)
black fungus (4-5 pieces), soak in water
shiitake mushroom (optional)
2 quarter chicken (alternatively, half a chicken), cut into bite size
For those who loves classic Hokkien dishes, Hua Xing would be a place you shouldn’t miss. For reasons unknown, I didn’t know the existence of this place until very recently, despite staying rather close to the area and actually visited the police station just across this restaurant for “official business“, furthermore, Sing Kee is also one of the restaurants we frequent.
Restaurant Hua Xing at Sungai Way, Petaling Jaya
Most of it though, has to do with the location of this place. Situated on the first floor of a fantastically planned shopping strip that is Plaza Seri Setia (conveniently situated behind a row of shop houses), it is but 50 meters from Federal Highway, but well hidden enough that you’d never find Carmen Sandiego if he take up residence in this building.
Anyway, the restaurant has a pretty clean, air conditioned interior, with photos of various dishes plastered on the wall, which was helpful. Food arrived in less than 10 minutes after we ordered, definitely a good thing.
Hokkien braised pork with “alkaline” kuih, or Hong Bak in Hokkien
I’m ashamed to be a Hokkien for not having heard about Hong Bak before, and how insanely awesome this dish is. Really fat cuts of pork braised in thick, sinful gravy accompanied with soft “alkaline” kuih. The kuih is like a softer version of char kuih kak’s kuih, and really goes well with the gravy. Of course, those fatty pork doesn’t hurt at all. I love it.
Another notable dish here is the fried eggplant. It reminds me of the version at Serai which I loved, both are deep fried, one with sugar (Serai), and another with plenty of garlic. Very delicious and positively addictive, I will order this every time I’m here.
The bitter gourd Hokkien mee is a nice change from the ordinary version which can be a tad “jelak” after having the 2nd bowl. The slight bitterness from the vege neutralize the dark sauce in a positive way, I like it.
Potato flour noodle was a bit of a disappointment for us, a bit too dry for my liking, and doesn’t offer any advantage in taste either.
The rice wine (or actually red yeast) chicken was another old school dish that we tried, it could do better with heavier dose of red wine/yeast thingy but the dish held its own nonetheless. It’d be better with rice, we had noodle, so a bit of mismatched there.
Yuki, Horng, Suan, and KY at Hua Xiang, Sungei Way
Over all, the dinner at Hua Xing was a positive one. I believe we’ll definitely head back there again. I only wish that the parking situation is a bit more favourable though.
Address: Hua Xiang Restaurant Lot1-12, 1st Floor, Plaza Seri Setia, Jalan SS9/2, Seri Setia, Sungei Way, 47300 Petaling Jaya, Selangor GPS: 3.085874, 101.62023 Tel: 03-7876 3288 Hours: lunch and dinner, closed on alternate Wednesdays