Hakka wine chicken

Hakka wine chicken

Introduction:

"Hakka Niang wine chicken is a classic and famous dish of Hakka in Guangdong Province. It is warm in nature and dispels cold and dampness. It is fresh, moist, thick, fragrant and mellow. It has the effect of appetizing, activating blood circulation, tonifying the middle and replenishing qi. Therefore, it has not only become a necessary choice for pregnant women, but also an important banquet for Hakkas in wedding or birthday party. It is sweet and delicious, slightly with a touch of wine, it is memorable. Hakka mother wine, also known as old wine and yellow rice wine in Hakka area, is said to have a history of thousands of years. In Hakka, almost every family is good at brewing "Hakka mother wine", and Hakka women also like to use it to compare their craft. It's called niangjiu, which is a kind of praise for Hakka women's diligence and dexterity. Suitable population: all people except infants, especially for pregnant women. "

Production steps:

Materials required:

Chicken: half (750g)

Hakka wine: 500

Ginger: 30g

Wolfberry: 10g

Salt: 1 / 4 tsp

Sugar: 1 tsp

matters needing attention:

Production difficulty: ordinary

Technology: stewing

Production time: three quarters of an hour

Taste: salty and sweet