Hakka Niangjiu Chicken Recipe

Hakka Niangjiu Chicken is a unique and representative delicacy of the Hakka people in Guangdong. When making Hakka Niangjiu Chicken, the selection of raw materials is very important, because only high-quality chicken and Hakka rice wine can make Hakka Niangjiu Chicken with excellent taste and flavor. Hakka Niangjiu Chicken not only has a unique taste, but more importantly, it has the effect of nourishing yin and tonifying yang. Let’s learn how to make Hakka Niangjiu Chicken today.

The key to making Niangjiu Chicken is to use domestic chicken and good quality Hakka rice wine. First, heat the pan without adding oil because the chicken itself contains fat. After the pan is hot, pour in the chicken and stir-fry until the meat tightens and changes color. Then add ginger slices, add a small amount of water and simmer for about 10 minutes. Then pour in Hakka glutinous rice wine, cover the pot and bring to a boil.

Add a small amount of water and simmer for about 10 minutes. Hakka people like to eat chicken with crispy skin and chewy meat, so the chicken only needs to be cooked and there is no need to stew it until it is very soft. For a chopped chicken like this, it only needs to be stewed for about ten minutes.

Stew the chicken, pour in the chicken wine, cover the pot and bring to a boil, then use a ladle to scoop off the floating oil. If you like the chicken to have a stronger wine flavor, you can add more wine. Half a chicken can be paired with about 400 grams of Hakka glutinous rice wine. If you want the wine taste to be lighter, add more water and less wine.

The effect of Hakka Niangjiu on women

In traditional Chinese medicine prescriptions, Hakka Niangjiu is often used to soak, stir-fry, boil, steam and moxibustion certain Chinese herbal medicines, as well as various medicinal liquors. Therefore, Hakka Niangjiu can be regarded as a very important auxiliary ingredient or "medicine inducer" in medicine. As early as in the "Compendium of Materia Medica", it was recorded that "all kinds of wines have different alcohol content, only rice wine is used as medicine." The rice wine mentioned here is Niangjiu.

Hakka Niangjiu contains a variety of amino acids. According to tests, the main ingredients of Hakka rice wine, in addition to ethanol and water, also include 23 kinds of amino acids, 8 of which are essential to the human body but cannot be synthesized. Hakka Niangjiu contains a relatively complete range of these eight amino acids, ranking first among all brewed liquors, especially lysine, which can promote human development. Its content is one to several times more than the same amount of beer or wine.

Hakka Niangjiu is made from glutinous rice. Because during the brewing process, we pay attention to maintaining the original multiple nutrients and the saccharified colloid it produces, these substances are beneficial to human health. In terms of auxiliary medical treatment, different drinking methods have different therapeutic effects.

Chicken wine (fried chicken with Niangjiu, commonly known as confinement wine) is sweet, tender and delicious. It has the special effects of strengthening the spleen and appetite, promoting qi and blood circulation. Women eat this kind of Niangjiu chicken after giving birth to nourish their bodies. The alcohol content of Niangjiu is relatively low, only about 10 degrees, and its taste is popular. It is especially effective for women's beauty and anti-aging for the elderly, and is more suitable for daily drinking.