This recipe taste better with pork, but you can also do it with chicken.  Chicken turns up dryer and harder as it does not have fats in between the meat, while pork (if you get the shoulder cut, 五花肉) has streaky fats in between the lean meat.  However, you can still do it with chicken if you dislike pork.
The picture shows the version with chicken.

Ingredients

1. 6 Chicken drum stick or chicken thigh, or 500gms of shoulder cut pork (五花肉)
2. 5 garlic
3. 3 tablespoon oyster sauce
4. 3 tablespoon sugar
5. 1 tablespoon chinese rice wine (花雕)
6. 1 tablespoon sesame oil
7. dash of ground pepper

Method

1. Do not peel the garlic, just wash the whole garlic.
2. Season the meat with all the ingredients for 30 mins, including the garlic. 
3. Heat up a thick based steel cooking pot (not too hot, just when water droplets start to evaporate and dry up will be just nice).  Thick based pots do not burn the food that easily as it distribute the heat evenly.
4. Put in the garlic and the meat in the pot, lay them out nicely.  Do not pour in the seasoning left in the bowl yet.  You should hear slight sizzling sound as the pot is slightly hot.
5. Cover and cook for 15 mins with very small flame.
6. Open the cover, and pour in the remaining seasoning gravy, and turn up the flame slightly (but still small), flip the meat over, cover and cook for another 20-30 mins (flipping the meat every 5 mins).  Cook till the gravy is almost totally dried up into a sticky gravy.
7. Slice the pork.  Serve. 

This is a traditional Fu Zhou (hock chew 福州) dish.  Hong Zao 红糟 (red vinasse) is the remains of the fermented glutinous rice and red yeast rice for making red rice wine.   I think you can get this in supermarket, but I use home made ones as my mom made the red rice wine at home.  (I can post the recipe here, but I must say I have not made the wine myself).  Many friends have told us that my mom’s Hong Zao taste so much better compared to those from the supermarket. 

This version I introduced here is a little wet with thick gravy.  You can cook it to be a little more soupy, and can be served with rice noodles 面线 (mee sua).

Ingredients

1. 1 chicken (or equivalent of chicken parts, eg 6-8 drum sticks or chicken wings)
2. 3 cm section of ginger
3. 2 shallots
4. 2 garlic
5. 4 tablespoon hong zao (红糟)
6. 2 tablespoon sugar
7. 1/3 cup rice wine or hua diao (花雕)
8. 1/3 cup water
9. 1 teaspoon salt
10. 1 tablespoon light soya sauce
11. 4 tablespoon cooking oil

Method

1. Peel the ginger, shallots, garlic and chop into small pieces.
2. Wash and chop the chicken into chucks pieces.
3. Using medium heat, in a pot (or wok or pan with cover), add cooking oil and chopped ginger, shallots, and garlic and sauté till fragrant. 
4. Add in the hong zao and stir fry till fragrant of wine is in the air.  Be careful to use low to medium heat as it may burnt.
5. Add in the chicken, salt, sugar, soya sauce and continue to stir fry for 1-2 mins. 
6. Add in the wine and water, mixed it, and cover and simmer using low heat for 10 mins.  Open, stir to allow the gravy to coat the chicken, cover and simmer for another 10 mins. 
7. To have more kick in the alcohol fragrant, after cooking pour in another 2-3 tablespoon of rice wine or hua diao.
8. Serve hot.

To make the soupy version, in step 6, you add in about 3-4 bowls water to your liking.  You just have to add more salt to taste.  You may also add in pre-soak shitake mushroom in step 5.

Ingredients

1. Half chicken, or 2 chicken leg
2. 1-2 cm section of ginger
3. 1 stalk spring onion
4. 1 table spoon sesame oil
5. 1 table spoon light soya sauce
6. 2 table spoon Chinese wine hua tiao (花雕)
7. ½ teaspoon salt for seasoning
8. 1 table spoon salt for washing.

Method

1. Remove skin of ginger, cut into slices. Wash spring onion and cut into 10 cm sections.
2. Wash chicken, rub with a 1 table spoon salt for a few minutes and rinse away all the salt.
3. Cut the chicken into chucks.
4. Season chicken with salt, soya sauce, sesame oil and Chinese wine, and if time permits leave it aside for 1 hour or longer.
5. Lay chicken on steaming plate, lay the ginger slices and spring onion on top.  Steam over high heat for 15 mins.
6. Serve hot.

Saw this on TV some time ago.  It is eaten as tradition in some families on Christmas Day, with all the leftovers turkey, ham and all kinds of meat during the Christmas Eve dinner.  It is call devil’s curry for the very spicy flavors.

Ingredients (1 big pot serving, adjust quantity according if more meat is used)

1. Turkey, Ham, roast beef, lamb etc (any leftovers meat)
2. 5-10 tablespoon Chicken Curry powder (you can get it from supermarkets, or Indian spice shops.  Some spice shops sell creamy curry paste, that will also do), add more if you like very spicy.
3. 500 ml Coconut milk
4. 6 shallots or 1 big onion.
5. 5 tablespoon cooking oil
6. water
7. salt
8. 1 table spoon sugar

Method

1. Cut the meats into chucks. Season with the curry powder by mixing them in a mixing bowl.
2. Peel shallots or onion and chop into small pieces.
3. Heat up a pot, add in cooking oil and shallots or onions.  Stir fry till fragrant.
4. Add in meats and stir fry for 5 mins (or  toss it by holding the pot handle and shaking it with a upward jerk) until curry fragrant.
5. Add in coconut milk and top up with water till all meat almost covered in the gravy.
6. Allow to boil and add in sugar and salt to taste.  Allow to simmer for 15 mins.
7. Serve.

Dang Gui (当归) is highly respected in Traditional Chinese Medicine (TCM).  It is commonly used to treat women’s problem, and it might be mistakenly that only women can eat it.  Be assured that men can take it too as it generally also helps to regulate the body functions.

This is one of my favorite dish.

Ingredients

1. ½ Chicken
2. 1 tablespoon Sesame oil
3. ½  tablespoon Soya sauce
4. ½ teaspoon salt
5. ½ tablespoon rice wine (hua tiao 花雕)
6. 5 slices of Dang Gui Tou (当归头) (adjust the amount for stronger or weaker taste)

Method

1. Rub with chicken with salt, and wash and drain chicken, this will remove some unpleasant smell of the chicken.  Cut into smaller chucks.
2. Rub in with ½ teaspoon salt. Marinate with soya sauce, sesame oil, and rice wine.
3. Lay on steaming plate, and evenly insert the dang gui in between the chucks. 
4. Steam over high heat for 15 mins.
5. Serve hot with a dash of sesame oil