Homemade Salted Wine Chicken Recipe

The alcohol content of Hakka maiden wine is 13 degrees, and this dish contains alcohol. Drivers should not consume too much to prevent drunk driving. This dish is a simulation dish that uses Hakka maiden wine for cooking; besides its nourishing effects, it can eliminate the fishy smell and other of the ingredients, enhancing fragrance and improving texture. In the finished dish Chicken has a slight aroma of wine and a unique sweet taste from the maiden wine. It is a very nourishing dish to eat in winter.pot. It is a stewed dish.

　　Ingredients Main ingredients: 300g deboned chicken, 100ml Hakka maiden wine, appropriate oil, salt, 20g ginger slices, 20g spring onion segments, 5g oyster sauce, 3g chicken essence, and 3g sugar.Ginger slice 20g, scallion segment 20g, oyster sauce 5g,Chicken essence 3g,Sugar 2g

Steps

1. Prepare a quarter chicken, clean it thoroughly, dry the moisture, and keep ready.

2. Place some spring onion segments, ginger paste, oyster sauce, chicken essence, and sugar in a seasoning bowl and mix well to make the marinade.

3. Put the chicken pieces into the marinade, evenly coat with the marinade, then gently rub for 5 minutes before setting aside for 30 minutes to absorb flavors.

4. Place the marinated chicken pieces into a steamer and steam over high heat for about 5 minutes until six-tenths done (approximately). Remove and let it cool to room temperature.steam place in a pot and steam over high heat for 5 minutes (about 6 parts cooked), then remove and cool to room temperature.

5. In another clay pot, lay ginger slices at the bottom followed by spring onion segments on top.

6. After cooling, cut the chicken into large pieces first, then into small pieces like mahjong tiles.

7. Arrange these pieces neatly over the spring onions according to their original cutting order. Season with salt.

8. Evenly pour Hakka maiden wine over them.

9. Cover the pot and bring it to a boil on high heat, then turn off the flame.

10. Let it sit for 2 minutes before serving.

11. Serve after slight adjustments.

Tips

1. If there is no Hakka maiden wine, regular yellow wine can be used as a substitute.

2. After step 9, once the mixture comes to a boil, turn off the heat immediately to prevent the chicken from overcooking and becoming dry or tough.