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Hakka Rice Wine Chicken

Name: Hakka Rice Wine Chicken
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Cuisine: chinese
Ingredients: chicken; ginger; Peanut oil; rice wine; water

groups4 servingsspeedEasycountertopsPrep: 5 minsskilletCook: 20 minsscheduleTotal: 25 minsoutdoor_grillBraised

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

4 Steps Total

Preparation

00:00:08

Wash 1 spring chicken and chop it into even small pieces on a cutting board
Take 100g of old ginger with skin on and chop it into fine pieces

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Watch out

When cutting chicken pieces, pay attention to finger safety to prevent the blade from slipping and causing cuts.

Ingredients:chicken (1 piece)ginger (100 g)

Tools:cutting boardcleaver

Active Cooking

00:00:41

Heat the wok, add the 100g minced ginger and dry-stir until moisture evaporates
Pour in 30ml peanut oil, turn to low heat and fry the ginger until fragrant
Remove the ginger and oil once fragrant, ensuring moisture is gone and ginger turns golden

local_fire_departmentlow heat

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Watch out

Use low heat when frying minced ginger, otherwise it will burn and taste bitter.

Ingredients:ginger (100 g)Peanut oil (30 ml)

Tools:spatulawok

Active Cooking

00:01:03

warningStay safe

Wash hands and cutting board thoroughly after handling raw chicken to prevent cross-contamination.

Without washing the wok, pour in the 1 spring chicken pieces and stir-fry until moisture is gone and skin turns golden
Pour in the fried ginger pieces and stir-fry evenly
If there is too much oil rendered, ladle some out

local_fire_departmentmedium heat

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Watch out

Drain the chicken well before adding to the wok to prevent severe oil splattering.

Ingredients:chickenginger

Tools:wokladle

Active Cooking

00:01:47

warningStay safe

Use oven mitts when moving a hot claypot as it conducts heat extremely fast and can cause severe burns.

Transfer the stir-fried chicken into a claypot
Add 500g Hakka rice wine and 300ml boiling water
Bring to a boil over high heat, then cover and simmer on medium-low heat for 15 minutes until chicken is tender and broth is rich

local_fire_departmenthigh to medium-low heat

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Watch out

Monitor the heat while simmering, otherwise high medium-low heat will dry out and burn the broth.

Ingredients:chickenrice wine (500 g)water (300 ml)

Tools:claypotchopsticks