Wineshark Cooking Class - Chicken Cooked in Hakka Wine 客家娘酒雞

Ingredients (for 4):

• Chicken - 1
• Ginger - 150 g
• Black glutinous rice wine - 1 litre

Procedures:

1. Chop the chicken into pieces. 

2. Cut the ginger into small pieces.

3. Heat the pot with 1 tbsp of oil, then add the ginger to stir-fry until fragrant.

4. Add the chicken and continue to stir-fry until it turns golden. 

5. Add black glutinous rice wine. After it boils up, lower the heat and continue to cook for 20 minutes.

6. Serve now or retain overnight, and re-heat on the next day.