Recipe: Tasty Rice Wine Chicken 黄酒鸡

Rice Wine Chicken 黄酒鸡. How To Make Hakka Yellow Rice Wine Chicken (客家黄酒鸡) Today V kitchen is going to teach you a delicious dish, guarantee your family will love it! This is Chinese styled chicken cooked with sesame oil, ginger and glutinous rice wine.

I think the reason might be that the broth is almost entire made with glugs of potent rice wine. If you are a fan of a tipple or two, this is just the dish for you and even if you are not, believe me, you will still enjoy this. First time cooking rice wine chicken using my homemade yellow glutinous rice wine, it has no sour taste but sweet and nice wine aroma, yummy! You can have Rice Wine Chicken 黄酒鸡 using 9 ingredients and 4 steps. Here is how you cook it.

Ingredients of Rice Wine Chicken 黄酒鸡

You need 1 pc of Chicken Thighs 鸡腿.
You need 500 ml of Rice Wine 黄酒.
You need 350 ml of water 水.
You need 60 g of Gingers 姜丝.
It's of Noodles 面线.
It's of Sesame oil 麻油.
Prepare of Soy Sauce 酱油.
It's of Sugar 糖.
You need of Black Fungus 木耳.

When cooking this dish during confinement time, no water will be added, only added rice wine. Hakka rice wine (Chinese: 客家黄酒) is a type of rice wine in Hakka cuisine. It is also known as niang wine, or mother wine (Chinese: 家娘酒), due to being produced domestically by Hakka women. It is mainly found in the Hakka city of Meizhou, Guangdong.

Rice Wine Chicken 黄酒鸡 instructions

Stir-fried gingers with 1tbsp Sesame oil..
Add in chicken stir-fried then follow by water to cook & boil.
Add rice wine, soy sauce, sugar & black Fungus till boil.
Precooked noodles into claypot, then pour in chicken rice wine to serve..

Rub salt, rice wine evenly over the chicken, insert into a container with cover and marinate it overnight in fridge. Similar photos Crispy Roasted Chicken with Szechuan Pepper Hot Sauce Pork Panaeng with Rice Eat Your Heart Out: Recipe: Chinese ginger wine chicken. In recent years, it has become one of the top tourist destinations in China, probably due at least in part to the abundance of delicious plates of Hainanese. The cooked chicken and the gravy are placed into a bowl, garnished with coriander leaves, flavored with a small amount of Shaoxing wine, and typically served with warm white jasmine rice or mee sua, a type of Chinese hand-pulled noodles. This dish is a common meal for many Foochow and Hakka.