Introduction: Today I will share a classic Cantonese dish, Hakka Niang Jiu Ji, which can stimulate appetite and promote blood circulation. The Qi-tonifying effect is an important banquet dish for the Hakka people in festive events such as weddings or birthday banquets.

;Hakka Niang Jiuji is a classic dish of Guangdong Hakka. It is warm in nature, dispels cold and dampness, has a fresh and mellow aroma, and has the effects of appetizing, activating blood circulation, and replenishing vital energy. Because of this, it has not only become a necessary supplement for pregnant women, but also an important banquet dish for Hakka people in festive events such as weddings or birthday banquets. Very sweet, delicious, slightly fragrant, and endless aftertaste. Hakka Niangjiu, also known as old wine and yellow rice wine in the Hakka area, is said to have a history of thousands of years. In Hakka, almost every household is good at brewing Hakka Niangjiu, and Hakka women also like to compare their craftsmanship with it. Called Niangjiu, it is a compliment to the diligence and originality of Hakka women. Suitable for the crowd: All people except infants and young children, especially mothers. ;

Main ingredients (half chicken (750g)) Hakka wine (500)

Accessory ingredients ginger (30g) wolfberry (10g)

Have materials ready.

Wash and cut into pieces.

Soak the wolfberry in water and clean it first.

Peel the ginger, cut into rice grains, fry in oil until cooked, shovel into pieces and set aside.

Use remaining oil to fry chicken pieces until golden brown.

Add 1 teaspoon of sugar and stir-fry evenly.

Add Hakka wine.

Put it into a casserole after boiling.

Add the fried ginger.

Gently stir evenly, then add the wolfberry.

Cover the pot and simmer for 30 minutes.

The mellow Hakka Niang Jiuji is ready.

Hakka wine chicken stewed in a casserole, the smell of mother wine is fully immersed in the chicken, and you can smell the sweet aroma of wine before opening the lid of the pot.

Sweet and intoxicating, mellow and delicious, very delicious.

The essence of Hakka Niang Jiu Ji’s soup must not be wasted. After eating the chicken, you can drink the soup. It's warm all over and it's so pleasurable.