Braised Chicken with Hakka Yellow Wine


Braised Chicken with Hakka Yellow Wine

This Hakka Yellow Wine Chicken is characterized by its tender and juicy chicken, which falls off the bone with a gentle touch. The alcohol has mostly evaporated during the slow simmering process, leaving only a mellow aroma that blends perfectly with the chicken's freshness, the sweetness of the red dates, and the warm fragrance of angelica root—not at all overpowering. Every bite is comforting, warming you from the tip of your tongue all the way to your stomach. It belongs to the classic Hakka nourishing dish in Cantonese cuisine. It's not a grand banquet dish, but rather the comforting taste of home. In Hakka regions, families often stew a pot of this for women during postpartum confinement, menstruation, or when the weather cools down in autumn and winter, to warm the body and replenish blood.

Ingredients

Steps

  1. Ingredient preparation and soaking: Remove the pits from the red dates, cut the codonopsis into small pieces, and soak them together with the angelica root in water for 30 minutes. Cut the ginger into thick slices, and warm the rice wine in advance.
    Ingredient preparation and soaking: Remove the pits from the red dates, cut the codonopsis into small pieces, and soak them together with the angelica root in water for 30 minutes. Cut the ginger into thick slices, and warm the rice wine in advance.
  2. Cut ginger into thick slices and set aside with the prepared Shaoxing wine.
    Cut ginger into thick slices and set aside with the prepared Shaoxing wine. Cut ginger into thick slices and set aside with the prepared Shaoxing wine.
  3. Chicken preparation: Cut the chicken into large pieces, rinse thoroughly and drain. You can blanch the chicken (for better cleanliness) or not: For a cleaner, less greasy texture, put the chicken in a pot of cold water with ginger slices, scallions, cooking wine, and a few peppercorns. Bring to a boil, cook for 5 minutes, then remove and rinse with warm water and drain. If you prefer a richer chicken fat flavor, you can skip blanching and simply pat dry before stir-frying.
    Chicken preparation: Cut the chicken into large pieces, rinse thoroughly and drain. You can blanch the chicken (for better cleanliness) or not: For a cleaner, less greasy texture, put the chicken in a pot of cold water with ginger slices, scallions, cooking wine, and a few peppercorns. Bring to a boil, cook for 5 minutes, then remove and rinse with warm water and drain. If you prefer a richer chicken fat flavor, you can skip blanching and simply pat dry before stir-frying. Chicken preparation: Cut the chicken into large pieces, rinse thoroughly and drain. You can blanch the chicken (for better cleanliness) or not: For a cleaner, less greasy texture, put the chicken in a pot of cold water with ginger slices, scallions, cooking wine, and a few peppercorns. Bring to a boil, cook for 5 minutes, then remove and rinse with warm water and drain. If you prefer a richer chicken fat flavor, you can skip blanching and simply pat dry before stir-frying. Chicken preparation: Cut the chicken into large pieces, rinse thoroughly and drain. You can blanch the chicken (for better cleanliness) or not: For a cleaner, less greasy texture, put the chicken in a pot of cold water with ginger slices, scallions, cooking wine, and a few peppercorns. Bring to a boil, cook for 5 minutes, then remove and rinse with warm water and drain. If you prefer a richer chicken fat flavor, you can skip blanching and simply pat dry before stir-frying.
  4. Stir-fry the chicken: Put a little oil in a pan and stir-fry the ginger slices over low heat until fragrant. Then add the chicken pieces and stir-fry until the surface is golden brown and slightly charred.
    Stir-fry the chicken: Put a little oil in a pan and stir-fry the ginger slices over low heat until fragrant. Then add the chicken pieces and stir-fry until the surface is golden brown and slightly charred. Stir-fry the chicken: Put a little oil in a pan and stir-fry the ginger slices over low heat until fragrant. Then add the chicken pieces and stir-fry until the surface is golden brown and slightly charred.
  5. Braising: Transfer the stir-fried chicken pieces to an earthenware pot, add a small spoonful of salt, the soaked angelica root, codonopsis root, and red dates, then pour in a whole bottle of Hakka rice wine. Bring to a boil over high heat, then reduce to low heat and simmer for about 35 minutes.
    Braising: Transfer the stir-fried chicken pieces to an earthenware pot, add a small spoonful of salt, the soaked angelica root, codonopsis root, and red dates, then pour in a whole bottle of Hakka rice wine. Bring to a boil over high heat, then reduce to low heat and simmer for about 35 minutes. Braising: Transfer the stir-fried chicken pieces to an earthenware pot, add a small spoonful of salt, the soaked angelica root, codonopsis root, and red dates, then pour in a whole bottle of Hakka rice wine. Bring to a boil over high heat, then reduce to low heat and simmer for about 35 minutes.
  6. Finishing: Sprinkle with goji berries in the last 5 minutes. This dish is best enjoyed hot. It's best served with an alcohol burner over a low flame, or like me, with a warming plate at around 120 degrees Celsius to keep it warm. The hotter it is, the more warming it will be, and the richer the aroma of the wine and meat will be.
    Finishing: Sprinkle with goji berries in the last 5 minutes. This dish is best enjoyed hot. It's best served with an alcohol burner over a low flame, or like me, with a warming plate at around 120 degrees Celsius to keep it warm. The hotter it is, the more warming it will be, and the richer the aroma of the wine and meat will be. Finishing: Sprinkle with goji berries in the last 5 minutes. This dish is best enjoyed hot. It's best served with an alcohol burner over a low flame, or like me, with a warming plate at around 120 degrees Celsius to keep it warm. The hotter it is, the more warming it will be, and the richer the aroma of the wine and meat will be.
Languages
Geschmortes Hähnchen mit Hakka-Gelbwein - Deutsch (German) version
Braised Chicken with Hakka Yellow Wine - English version
Pollo estofado con vino amarillo Hakka - Español (Spanish) version
Poulet braisé au vin jaune Hakka - Français (French) version
Ayam Rebus dengan Anggur Kuning Hakka - Bahasa Indonesia (Indonesian) version
Pollo brasato con vino giallo Hakka - Italiana (Italian) version
客家黄酒で煮込んだ鶏肉 - 日本語 (Japanese) version
하카 황주를 곁들인 닭고기 조림 - 한국인 (Korean) version
ไก่ตุ๋นเหล้าเหลืองฮักกา - แบบไทย (Thai) version
客家黃酒燜土雞 - 香港繁體中文 (Traditional Chinese - Hong Kong) version