Warm Your Heart and Stomach, Must Choose to Replenish Your Body in Winter----hakka Mother Wine Chicken

Name: Warm Your Heart and Stomach, Must Choose to Replenish Your Body in Winter----hakka Mother Wine Chicken
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 (750g) Chickens; 500 Hakka mother wine; 30g ginger; 10g Wolfberry; 1/4 tsp salt; 1 tsp granulated sugar

by Fish tail

4.9 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Hakka Niangjiu Chicken is a classic and famous dish of Hakka in Guangdong. It is warm in nature and dispels cold and dampness. It is fresh and moist and has a rich and mellow flavor. For this reason, it has not only become a necessary tonic for pregnant women, it has also become an important banquet dish for Hakka people in festive events such as weddings or birthday banquets. It is sweet and delicious, with a slight aroma of wine, which is endless aftertaste.

Hakka mother wine, also known as old wine and yellow wine in the Hakka region, is said to have a history of more than a thousand years. In Hakka, almost every household is good at brewing "Hakka Niang Jiu", and Hakka women also like to use Niang Niang wine to compare their craftsmanship. Called Niangjiu, it is a kind of praise to Hakka women for their hard work and ingenuity.

Suitable for the crowd:
All people except infants and young children, especially suitable for pregnant women. "

Ingredients

1/2 (750g) Chickens
500 Hakka Mother Wine
30g Ginger
10g Wolfberry
1/4 tsp Salt
1 tsp Granulated Sugar

Warm Your Heart and Stomach, Must Choose to Replenish Your Body in Winter----hakka Mother Wine Chicken

1. Get the materials ready.

Warm Your Heart and Stomach, Must Choose to Replenish Your Body in Winter----hakka Mother Wine Chicken recipe

2. Wash the chicken and cut into pieces.

3. Soak the wolfberry in water and clean it first.

4. Peel the ginger and cut it into rice grains. After sautéing with oil, scoop it up and set aside.

5. Use the remaining oil to fry the chicken nuggets until golden brown.

6. Add 1 tsp of granulated sugar and stir-fry evenly.

7. Add Hakka mother wine.

8. Bring to a boil and transfer to a casserole.

9. Add sauteed ginger diced.

10. Stir gently and add the wolfberry.

11. Cover the pot and simmer for 30 minutes on medium-low heat.

12. The fragrant and mellow Hakka mother wine chicken is ready.

13. Hakka Niangjiu chicken stewed in a casserole, the taste of Niangjiu is all immersed in the chicken, and the sweetness of the wine is smelled before the lid is uncovered.

14. Sweet and intoxicating, rich and delicious, very tasty.

15. The essence of the soup full of Hakka mother wine chicken must not be wasted. After eating the chicken and then drinking the soup, the whole body is warm and melted, and it is very pleasant.