Exercise:
1, chicken slaughter, viscera removal, hair removal, tail cutting, ginger washing and slicing.
2. Prepare Hakka Niang wine.
3, put a little oil in the hot pot (not too much oil, because the chicken itself contains fat), add ginger slices and stir fry for a while, and put the cut chicken into the pot and stir fry.
4. Add a small amount of hot water and a small amount of Niang wine to boil when frying until it is seven-ripe (white), then pour in the remaining Hakka Niang wine and cook for about 15 minutes.
5. Cover and cook until the chicken is soft. Turn off the heat.
Hakka mother cooks chicken with wine, and the smell of wine is overflowing, which makes people drool. The soup is very dark, and it is conceivable that the soup is quite rich. The taste of wine at the entrance of the soup will not be too strong. On the contrary, every bite of chicken absorbs the smell of Niang wine. In winter, the weather is colder. Drink a bowl to keep your whole body warm. Hakka Niang wine chicken has crispy and chewy skin, rich wine flavor, delicious and slightly sweet. Eating chicken and soup is a unique nourishing delicacy of Hakka in winter. Nowadays, Hakka women's wine notes have not only become a good recipe for Hakka women to nourish themselves in confinement, but also a business card in Hakka cuisine. Boiled chicken with Hakka Niang wine in winter is a nourishing product with rich Hakka flavor!