Tag Archives: Angchow

Angchow Fried Chicken



Serves 6-12

6 chicken drumsticks and 6 chicken thighs

Note: We kept the bones in when cooking this dish. The meat close to the bone was a little pinker than Mum would have liked. But increasing the frying time is likely to char the marinade coating. A few ideas for solving this this dilemma, for next time:

  • Use deboned chicken legs and thighs
  • Make slashes in the thickest parts of the chicken legs and thighs if keeping the bones in
  • When making her Kerala-style fried chicken, Bab’s Aunty Sara steams the chicken for 5 minutes before frying. This helps to partly-cook the chicken, not to mention seal in the juices before frying

The Angchow Marinade:

5 tablespoons angchow residue

1 1/2 tablespoons light soya sauce

1 tablespoon sesame oil

1/2 tsp salt

1 tablespoon angchow wine (optional)

Plain flour for coating chicken pieces

Oil for deep frying (use vegetable, sunflower or rice bran oil)


  • Clean the chicken pieces and dry them
  • Marinate the chicken pieces for at least 2 hours before frying


  • When ready for frying, coat each chicken piece lightly with flour 1 at a time
  • Heat up the frying oil (about 2-3 fingers deep) in a cooking pot on high stove heat until the oil starts to bubble
  • Deep fry the chicken for about 5 minutes
  • Remove the chicken pieces from the oil, and set on paper towels for a few minutes to drain the excess oil


Bonus Tips!

This recipe was originally used by Grandma to deep fry chunks of shark meat (below) — very cheap fish when my Mum was growing up. As much as I love the taste and texture of shark, these days I avoid eating shark as it is severely overfished. This is largely due to the the shark-fin trade. Because fins command exponentially higher prices than shark meat, fishermen lop off shark fins and leave the maimed shark in the water to die. Heinous. And worse than that in my books, bloody wasteful.


So, if you’d like to try a fish rendition of this recipe, use a more sustainable chunky white fish such as halibut (called colin in some markets).

Our longtime housekeeper Aunty Kiew Moi has also been known to use this recipe to deep-fry slices of pork belly. Diabolical.

The recipe and method is the same, though deep frying time for the pork belly might be less depending on how thinly the pork belly is sliced.

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Posted by on September 5, 2011 in Asian Main Dishes


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Ang Chow (Foochow) Red Rice Wine


Foodelicious Heaven: Had always wanted to try making rice wine. The other day my sister in law’s mum gave me some wine biscuits from Malaysia (the sweet type) so I started my wine making. I used the following recipe from Going With My Gut, after running through many other recipes from the web, and the wine turn out sweet and fruity on harvest. Note: I did not stir the mixture at all for the whole 30 days and it turn out fine.


2kg glutinous rice
5 pieces jiu piah (wine cake, right) from Chinese medical hall or grocery
75g ang kek bee (red yeast rice, right)
1/2 cup water, boiled, then cooled back down to room temperature
1 big glass or clay container with cover


  • Wash and soak glutinous rice for at least 3 hours (preferably overnight), completely submerged in water
  • After soaking, drain the water. Use fingers to poke holes all over the tray of levelled rice. The holes serve 2 purposes. From the holes, we can see the level of water. We want it to be half the depth of the rice. The holes also help the rice to cook faster
  • Steam the rice for 30 min or until it is thoroughly cooked
  • Loosen and spread the rice out to cool completely

  • Dry-blend the wine cakes and the red yeast rice and pour the resulting pink powder into a big bowl
  • Wet your hand in cooled boiled water
  • Take handful of the cooled cooked glutinous rice (see photo below for approximate size of ‘handful’ and coat it with the pink powder)

  • Put the powder-coated glutinous rice into a big container
  • Repeat coating the handfuls of rice and placement in container until all the glutinous rice and powder is used up
  • Use any remaining water to rinse any remaining glutinous rice or powder from working bowls into the large container
  • Place the container’s cap, but do not tighten
  • Set aside container in a cool dark place for 7 days
  • On the 7th day, stir mixture in container then replace the cover, again loosely
  • Set aside for another 23 days
  • Harvest the wine and the rice residue on the 30th day

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Posted by on September 5, 2011 in Asian Main Dishes, Tried & Tested


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