Niang Jiuji, also known as Ginger Jiuji and Fried Chicken Jiuji, is a traditional Hakka dish. It has the effect of promoting blood circulation and warming abdominal cavity, and is often eaten by women when they are weak after confinement, and is common in Hakka winter festivals.

Niang Jiuji, also known as Ginger Jiuji and Fried Chicken Jiuji, is a traditional Hakka dish. It has the effects of promoting blood circulation and warming the abdominal cavity. It is often eaten when women are weak after confinement, and it also has the effect of dispelling cold and warming the stomach. It is often eaten in winter and is a common food for Hakka people in winter festivals.

Slaughter and clean a local chicken or rooster and cut it into pieces. First, put peanut oil, shredded ginger and chicken pieces into the pot for frying, and then pour in1~ 2 Jin of Meizhou Hakka Niang wine and stew it with slow fire. It is fragrant, sweet and smooth, delicious and beneficial to the middle. Hakka women give birth to children "confinement" and the elderly are weak after illness. Most of them eat Niang wine chicken to supplement their health.

Raw materials: rooster 1 only, niangjiu1000g, ginger150g.

Method: First chop the slaughtered rooster into large pieces, add a small amount of oil to the wok, stir-fry the ginger, stir-fry the chicken pieces until fragrant, add the mother wine, bring to a boil, then transfer to a sand pot and stew thoroughly.

Features: sweet and smooth, delicious; It has the special effects of invigorating spleen and appetizing, promoting qi circulation and promoting blood circulation. Hakka women generally eat Niang wine chicken to supplement their health after delivery.