I also like to drink Tapai yellow wine, and sometimes I like to cook several dishes with yellow wine. Here are some models of drunken chicken with yellow wine, which are fresh and mellow, and the chicken is fresh and tender. Ingredients: Sanhuang chicken 1 (clean chicken) salt, yellow wine, salt and pepper, onion and ginger. Exercise 1. Wash the viscera, nails and wing tips of Sanhuang chicken, blanch them in water and let them cool; 2. Put water in the pot, pour the chicken, add the onion and ginger, and cook over high heat until it is slightly dispersed. Then add 25 grams of yellow rice wine, cover it and simmer for about 20 minutes, then take it out and drain it. 3. Take a vessel, put half of chicken soup and half of yellow wine, add salt and pepper to make drunk brine, chop the chicken with a cooked vegetable board and immerse it in the drunk brine for refrigeration. Rice wine noodle material (2 persons): dried noodles 300g chicken breast slices 200g garlic 3 slices ginger 6 slices (and 1/4 eaten raw) salt 1 teaspoon sesame oil 1 tablespoon rice wine 1 bowl (300ml) water 2 bowls (600ml) medlar 50g green vegetables cut into pieces. It's a little hot. Put the washed thread in. Gently stir the flour thread with wooden chopsticks. When the water boils, immediately scoop up the noodles and cool the river. Put them in big bowls respectively. Then pour sesame oil into a small steel pot, heat it, add garlic, ginger and salt, and stir-fry until golden brown. Immediately pour in 2 bowls of water, add chicken breast slices and medlar and cook together. Pour 1 bowl of yellow rice wine into a boiling pot, add vegetables and cook for 5 minutes. Turn off the fire. Pour the cooked soup and ingredients into the noodle bowl evenly. Put some shredded ginger and coriander on it. Enjoy the wine while it is hot.