Hakka Niangjiu Chicken has the effects of warming the body, dispelling cold and replenishing blood. Hakka people are particularly fond of Niangjiu Chicken.
According to Hakka customs, mothers who give birth usually take Niangjiu Chicken as a tonic.
During the winter solstice, almost every Hakka household will make Niangji wine.
In festive banquets such as weddings and birthdays, Niangjiu Chicken is an important delicacy to entertain guests.
Ingredients details: chicken, wine, turmeric, water, oil.
1. Cut the chicken into pieces. The free-range chicken given by relatives was quite big, so I used half of it.
2. Wash the turmeric.
3. Chop the ginger into powder.
4. Glutinous rice sweet wine.
5. Put appropriate amount of oil in the pot and stir-fry the minced ginger until fragrant.
6. Fry until lightly browned. It is autumn now. Because the weather is still dry, it is not fried until golden brown for fear of getting angry.
But the taste is the same.
7. Drain the fried minced ginger from the oil and shovel it into the casserole.
8. This is the ginger oil left in the pot after frying the minced ginger.
9. Continue to heat the remaining ginger oil, add the chicken pieces and stir-fry.
10. Fry until slightly yellow.
11. Shovel the chicken pieces into the casserole.
12. Pour in the wine.
13. Add the same amount of water as the wine, and then add a dozen small red dates.
14. After boiling over high heat, turn to medium to low heat and simmer for 30 to 45 minutes.
15. Cooked Niangjiu Chicken.
16. Finished product.
Eat a bowl of it to stimulate menstruation and activate blood circulation when the weather is cold. It will warm the whole body. For women, it can nourish the skin and replenish blood. It is a great nourishing food.