Page 49 - 嘉应客家百味志

娘酒焗鸡

Braised Chicken with Brewed Rice Wine

■ 主料 ■ Main Ingredient
光鸡 1只(约1250克) 1 free-range chicken (about 1250 grams)

■ 辅料 ■ Auxiliary Ingredients
客家娘酒 200克 200 grams Hakka glutinous rice wine (niáng jiǔ)
姜块 150克 150 grams ginger
红枣 2粒 2 red dates

■ 调料 ■ Seasonings
冰糖 25克 25 grams rock sugar
食盐 1茶匙 1 teaspoon salt
红曲粉 半茶匙 ½ teaspoon red yeast rice powder
花生油 1汤匙 1 tablespoon peanut oil

■ 制作流程 ■ Method
1. 将光鸡斩成块，姜块切片。将花生油倒入锅中加 1. Cut the chicken into pieces and slice the ginger. Heat
热，放入姜片煸至金黄色后，捞起备用。 peanut oil in a wok, add the ginger slices and stir-fry
2. 用煸过姜片的油，放入鸡块，加入食盐，翻炒均 until golden brown, then remove and set aside.
匀，直至鸡块呈金黄色。 2. Use the remaining oil from stir-frying the ginger, add
3. 放入炒好的姜片，再加入客家娘酒、冰糖、红枣 the chicken pieces and salt, stir-fry evenly and cook
和红曲粉焗煮。焗至汤汁收干即可出锅。 until the chicken turns golden yellow.
3. Add the stir-fried ginger slices back to the wok, then
■ 风味特色 add the Hakka glutinous rice wine, rock sugar, red
酒香浓郁，鸡肉甘香。 dates and red yeast rice powder. Simmer until the
sauce is reduced and dried up. Once done, remove
from heat and serve.

■ Flavour Characteristics
Rich aroma of glutinous rice wine, dry and flavourful
chicken.

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