How to make Meizhou gourmet Niang wine chicken?

Hakka mother's nine records have the effects of warming up, expelling cold and enriching blood, and Hakka people especially like mother's nine. In Hakka customs, women usually eat Niang wine chicken to supplement it. In winter solstice, Hakka families basically brew Niang chicken wine. Take Niang Jiuji as an important delicacy in wedding, birthday celebration and other festive banquets.

Composition details

Chicken, wine, turmeric, water, oil.

1, chicken chops, take the chicken given by relatives is quite big, and I used half of it.

2. Wash turmeric.

3, ginger smashed into the end.

4, glutinous rice liqueur.

5, put the right amount of oil in the pot, stir-fry Jiang Mo.

6. Stir fry until slightly yellow. It's autumn. Because the weather is still a little dry, I didn't fry it until it was golden yellow, so I was afraid of getting angry. But the taste is the same.

7. Dry the fried Jiang Mo and shovel it into the casserole.

8. This is Jiang Mo's ginger oil left in the pot after frying.

9. Continue to heat the remaining ginger oil and pour in the chicken pieces and stir fry.

10, fry until slightly yellow.

1 1. Shovel the chicken into the casserole.

12, pour the wine.

13, add the same amount of water as wine, and then put more than a dozen small red dates.

14. After the fire boils, turn to low heat and simmer for 30~45 minutes.

15, cooked Niang wine chicken.

16, finished product. Eating a bowl of food with channels and collaterals dredging and blood circulation in cold weather makes the whole body warm, which is a great nourishing food for women.