Hakka Niang Jiu Ji

Name: Hakka Niang Jiu Ji
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 750g Chickens; 750g Winemaking; 150g Turmeric; 750g water; Some oil

by Chen Yu

4.9 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

The Hakka Niangjiu Jiu Niang has the effects of warming up the body, expelling cold and nourishing blood. The Hakka people especially love Niangjiu Ji. In the Hakka customs, parturient women usually eat Niangjiuji for nourishment. During the winter solstice, every household of the Hakka people would basically make Niangji wine. In festive banquets such as weddings, birthdays, etc., Niangjiu chicken is used as an important delicacy to entertain guests. "

Ingredients

750g Chickens
750g Winemaking
150g Turmeric
750g Water
Some Oil

Hakka Niang Jiu Ji

1. The chicken was chopped up, and the local chicken sent by relatives was quite big, so I used half of it.

2. Wash yellow ginger.

3. Chop the ginger into the end.

4. Sweet glutinous rice wine.

5. Put an appropriate amount of oil in the pot and saute the minced ginger until fragrant.

6. Stir-fried until it was slightly yellow, it was autumn. Because the weather was still a bit dry, it was not golden-yellow, so I was afraid of getting angry. But the taste is the same.

7. Control the oil with fried ginger and shovel it into the casserole.

8. This is the ginger oil left in the pot after frying the minced ginger.

9. The remaining ginger oil will continue to heat up, pour the chicken nuggets and stir fry.

10. Stir-fry until slightly yellowed.

11. Shovel the chicken nuggets into the casserole.

12. Pour into the wine.

13. Add the same amount of water as the wine, and then add a dozen small red dates.

14. After the high heat is boiled, turn to medium and low heat and simmer for 30 to 45 minutes.

15. Cooked Niangjiu Chicken.

16. Finished product. It is cool to eat a bowl of menstruation and blood circulation, the whole body is warm, women eat it to nourish the skin and blood, it is a very good nourishing food.