You can eat rice wine and cook chicken when you are confinement. Yellow rice wine chicken used to be cooked by Hakkas on festivals (especially the Spring Festival) and women who were confined to the moon. The specific method is to take a certain amount of ginger, wash it and chop it up, then fry it in an oil pan, then put the prepared peasant chicken pieces in a stuffy pot for a while, and finally pour it into a porcelain pot filled with yellow wine to cook for more than an hour. Hakka people are used to cooking the whole chicken at one time and then taking it out several times for heating, but it is not suitable for storage in summer.

This is a very traditional Hakka dish. The chicken is filled with sweet yellow wine, which tastes like sweet wine. People who like glutinous rice wine and Hakka dishes like to order and cook in restaurants, which is delicious.

manufacturing process

1. A fresh chicken, let the store slaughter and pluck, go home and wash and cut into pieces.

2. Heat oil in the pot. Chicken contains fat. Don't put too much oil. Saute shredded ginger, stir-fry chicken, and add a teaspoon of salt. If you like the taste of red dates, add the peeled red dates and stir fry. If it is eaten by a cold woman, it can be fried for a long time. )

3. Stir fry until there is no blood, pour in a bowl of water, and continue to cook over medium heat until the juice is basically dry. It will take several years for glutinous rice wine to become yellow rice wine.

4. When the chicken sweats to a quarter, add three spoonfuls of yellow rice wine, depending on personal taste, and add more than five spoonfuls if you like it rich (people with poor alcohol power should be careful and get drunk easily).

5. Cook for 5- 10 minutes (the longer the cooking time, the sweeter the yellow wine).