2. Cut into pieces, peel and blanch for later use.

3, ginger, cut into large pieces, chopped with a knife, set aside.

4. Put a little base oil in the pot, pour the boiled chicken and ginger, and stir-fry some water.

5, into the casserole.

6, pour Hakka Niang wine, about three bowls.

7, Niang wine soaked chicken pieces, medium fire turned to small fire, simmered for an hour.

8. The brewed alcohol concentration is not high and volatilizes during heating, so it is a fragrant and sweet chicken soup after cooking, which tastes delicious.