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红糟酱焖鸡 Red Lees Braised Chicken
SKU: RX1.4
RM 36.00
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红糟酱焖鸡，是一道承载记忆与情感的福州料理。精选新鲜鸡肉，搭配优质文冬姜、香甜花菇与脆口云耳，再融合瑞熙自制的红糟香料酱，慢火焖煮，层层入味，香气浓郁。它不仅是一道料理，更是一份家的温暖。每一口都能唤起儿时的味觉记忆，仿佛回到母亲的厨房，感受那份熟悉的安心与团圆的氛围。红糟酱焖鸡既保留传统风味，又融入现代餐桌的美学，是游子解乡愁的佳肴，也是节庆宴席上的亮点。
Red Lees Braised Chicken is a comforting Fuzhou dish made with fresh chicken, premium Bentong ginger, sweet mushrooms, and crunchy black fungus, slow-braised in Ruixiliangpin’s signature red lees sauce. Rich in flavor and aroma, it carries the warmth of a mother’s kitchen, evoking reunion and nostalgia.
Red Lees Braised Chicken is a comforting Fuzhou dish made with fresh chicken, premium Bentong ginger, sweet mushrooms, and crunchy black fungus, slow-braised in Ruixiliangpin’s signature red lees sauce. Rich in flavor and aroma, it carries the warmth of a mother’s kitchen, evoking reunion and nostalgia.
翻热步骤 Step to reheat:
步骤一 Step 1：于室温解冻一小时
Thaw in room temperature for an hour
步骤二 Step 2：无需掀盖蒸或水煮 25分钟即可享用。
Steam or boil in hot water with cover on for 25mins and ready to serve.
或 Or
掀盖直接以中火煮热即可享用。
Remove cover, direct heat with medium heat and enjoy.
weight: 750g+-, for 2-3pax
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The taste of homemade red wine is really aromatic, it makes the braised chicken full of flavor, chicken is still tender and juicy, as well as the mushrooms. Will repeat order again.