How to make Hakka Niangjiu Chicken

The countdown to the National Day holiday has begun. You, who have been away for a long time, must have already planned to go out for fun. When you travel, you are bound to taste the local food. But if you can't adapt to the local climate, it will definitely be very uncomfortable. So, you'd better make delicious food at home and take it out. Now, let me introduce to you the method of making Hakka Niangjiu Chicken.

1. Soak wolfberry and slice ginger

2. Chop the black chicken into pieces, blanch it in cold water and remove

3. Heat oil in a pan until 50% hot, add ginger slices and sauté until fragrant

4. Add the chicken and stir-fry quickly until the surface of the chicken is golden and slightly dry.

5. Pour in the Niangjiu

6. Stir well

7. Transfer to a casserole, add appropriate amount of water, put in wolfberry and raw ginseng

8. Bring to a boil over high heat, then turn to low heat, cover and simmer for about 30 minutes, add salt and simmer for another 5 minutes before serving

The method of making Hakka Niangjiu Chicken has been introduced, but everyone’s understanding of it is definitely different, so the taste will definitely be different. So, go try it and see what it tastes like when you make it yourself.