Hakka Salt Wine Chicken

Name: Hakka Salt Wine Chicken
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 1 Chickens; 450g Hakka rice wine; 2 pieces shallot; 2 pieces ginger; 2 tsp salt; 1 tablespoon White wine

by Food Research Institute

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

Since drinking northwest wind will make you fat, why not eat meat? Today I will make a simple and delicious Hakka chicken for everyone.
Salt wine chicken is a Hakka dish. No water is added in the cooking process. It is the savory taste and wine aroma of the chicken. It is salty and delicious. Especially when women are in confinement, they often eat a confinement dish.

Ingredients

1 Chickens
450g Hakka Rice Wine
2 pieces Shallot
2 pieces Ginger
2 tsp Salt
1 tablespoon White Wine

Hakka Salt Wine Chicken

1. Wash the green onion and form a knot, smash the ginger.

2. Knead the chicken with salt and white wine thoroughly, and you can't ignore it in your abdomen.

3. Stuff the green onion and ginger into the abdomen and let it marinate for three to four hours in the refrigerator.

4. Fill the water tank with enough water.

5. Put the chicken in a deep dish and put it in the steamer.

6. Choose steam at 100 degrees for 30 minutes.

7. Take out after steaming.

8. Pour in a bowl of Hakka rice wine, soak for one or two hours, and turn the chicken in the middle.

9. Just chop small pieces before eating, and you can eat it cold or hot.

Tips:
"1. The broiler chicken is used here, and the meat is relatively tender. If you use chickens that have been raised for a long time, you need to extend the steaming time.
2. If you like to eat hot, steam for a few minutes before eating.
3. If there are children in the family, you can end up without wine soaking, and it is delicious to eat directly. "