Boiled Chicken Wine

Name: Boiled Chicken Wine
Total time: 15 min
Yield: 1
Cuisine: Chinese
Ingredients: 1/2 hen; 2 pieces Chicken blood; 3 large pieces ginger; 1/2 bottle Hakka mother wine

by Xiaoyu Kitchen

4.8 (1)

Favorite

5

Difficulty

Easy

Time

15m

Serving

1

Boiled chicken wine is a confinement meal for Cantonese people, and it can also be a tonic in winter. It is very effective for people who are afraid of cold and cold body. It will not get irritated no matter how you eat it. It is very mild and nourishing. This wine is also brewed by myself, which is very good.

Ingredients

1/2 Hen
2 pieces Chicken Blood
3 large pieces Ginger

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1/2 bottle Hakka Mother Wine

Boiled Chicken Wine

1. Wash the hen and cut into pieces, cut the chicken blood apart, and cut the ginger into broken rice

2. After heating up in the pot, put the ginger rice and stir fry. It should be a little bit yellowish on medium and low heat.

3. Put the chicken nuggets on top of the ginger rice to absorb the taste of ginger after sautéing

4. Then stir fry together, all the chicken pieces are covered with ginger rice

5. Then add half a bowl of water to cook the chicken first

6. The chicken nuggets are almost submerged

7. Then add chicken blood together

8. Cover the pot with high heat and boil, then turn to low heat for ten minutes

9. It's almost cooked like this

10. Pour in half a bottle of self-made rice wine, cover the pot and cook for five minutes.

Tips:
Don't put the rice wine too early, otherwise the wine will evaporate and have no smell. It is best not to cook for more than five minutes after putting the rice wine in to prevent volatilization.