Mom's Recipe: Hakka-style Chicken in red wine

Hi Dear Viewers

I hope that you're all doing fine.
Today I want to share with you my mom's recipe for a traditional Chinese-Hakka dish called 'Chicken in red wine':

Hakka-Style Chicken in red wine

This recipe was actually requested by one of my acquaintances because she is going to give birth soon.  
In fact, in Chinese Hakka tradition, this recipe is known to be very good for women during their confinement period after giving birth.  
The reason behind this belief is because this dish can provide highly nutritious values which reinforce the woman's immune system, improve her blood circulation and restore her health.

So after noting down the instructions provided by my mom, I am sharing this traditional Hakka recipe with you.  
Note that the instructions given in this post follow a cooking for dummies style because I am very poor at cooking.  But I really hope that this post will be helpful to you.

Ingredients:

About 4 inches of Ginger

3 or 4 Pieces of Chicken Legs

1 handful of dried grain red yeast rice

1 Bottle (1L) of  Red rice wine

Cooking Steps:

1.  Chop the ginger into small pieces

2.  Cut the chicken legs into smaller pieces

3.  Fricassee the ginger (preferably without oil) in a wok on low heat

Note: According to my mom, oil / fatty foods are unhealthy for the baby of a breastfeeding woman, so I would recommend you not to add oil in this recipe

4.  Stir and turn the ginger so that it does not burn or stick on the sides of the wok

5.  When the ginger has turned golden in color, add the pieces of chicken to the ginger.

6.  Increase the heat, stir and turn the mixture until the chicken does not look raw / red anymore

7.  Add a small bowl of water to the mixture if you don't like your wine broth to be too sweet.

Note: If you prefer a really sweet wine taste, then no need to add water

8.  Depending on the amount of broth you want or the quantity of chicken used in this recipe, you can add the red wine accordingly.

Note: For instance if you used 4 chicken legs, then you can add 1 bottle (1L) of red rice wine.  But it is good to drink the wine broth while eating the chicken, so if you add too little wine, you won't have enough broth to accompany the chicken.  The amount of wine used in this recipe is up to your preferences.

9.  Cover the wok and allow the wine mixture to boil

10.  Lower the heat as soon as the broth is boiling

11.  Add about one handful of dried grain red yeast rice to the broth

12. Cover the wok again and allow the mixture to cook on low heat

13.  Turn off the heat when the chicken meat is sufficiently tender to eat

Note: There is no need to add salt because it is a sweet dish.
There is also no need to add sugar because the wine is sufficiently sweet

14.  This dish is best served hot


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Please share this recipe with your family & friends

Have a good nutritious meal !!

Bye & take care

Kalin ^^