Chicken with Rice Wine

Chicken with Rice Wine

　　Chicken with Rice Wine

　　Chicken with Rice Wine is a flavorful dish from the Hakka region, made with chicken, ginger, and rice wine (also known as "niang wine"). It has a sweet, tender, and smooth taste, making it delicious and appetizing. This dish is also known to strengthen the spleen, stimulate appetite, promote circulation, and invigorate the blood.

　　To make Chicken with Rice Wine, a rooster is cleaned and cut into small pieces, then placed in a pot (the internal organs can also be included). A bit of cooking oil (preferably peanut oil) is added, and the mixture is stir-fried for several minutes. Then, an appropriate amount of rice wine and ginger are added, and the mixture is brought to a boil. The boiled chicken and wine mixture is poured into a basin, which is then placed back in the pot and steamed over low heat until fully cooked. This results in a tender, aromatic, and delicious Chicken with Rice Wine.

　　Because of its appetite-stimulating and blood-invigorating properties, Chicken with Rice Wine is highly favored by the Hakka people. Among the Hakka, not only do new mothers enjoy this dish as a nourishing tonic, but many also serve it as an important delicacy during festive banquets such as weddings and birthday celebrations.