This is an original Sichuan dish created by a famous chef in Shanghai. It uses fat and tender hens as the main ingredient and wine as seasoning. When the dish is finished, the wine is rich and delicious, which means "Royal Chicken". There is also a kind of "Queen's Chicken" in Xi'an. It is a dumpling stuffed with chicken breast, minced green onions, cooking wine, mushrooms, etc. It looks like a plump ear of wheat, has a thin skin and tender filling, and is delicious but not greasy. The imperial concubine's chicken is extremely delicious. It has the smoothness of local chicken, the firmness of pheasant, and the delicious taste of birds. It is an ideal nutritional supplement and is praised as "the best among poultry" by the food industry. my country's famous economic zoologist and Professor Xin Jingxi of Sun Yat-sen University praised: The quality and deliciousness of imperial concubine chicken are as good as those of peacocks!

The method is as follows:

1. Wash the chicken wings, mix them with a little Shaoxing wine and soy sauce;

2. Place them for about six to seven seconds Fry in hot oil until the skin is golden brown, then pour into a colander to drain the oil. ;

3. Heat the cooked lard (50g) in the original pot, add the green onions and ginger and stir-fry until fragrant, add the pork chops, and stir-fry until the color changes;

4. Pour in the chicken wings, add Shaoxing wine, soy sauce, white sugar and chicken broth, bring to a boil, move to a slow fire and simmer for 20 minutes;

5. When the chicken wings are cooked, switch to high heat and add water Put the fermented mushrooms and thickly sliced ??bamboo shoots into the pot together, and boil until the soup is thick;

6. Remove the pork chops and ginger cubes, cook in red wine, and pour into a tureen.