Black-bone Chicken Soup with Glutinous Rice Wine

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A traditional Hakka cuisine, the taste is juicy and tender, mellow and delicious. It is a very nice Chinese food therapy cuisine, has functions of enriching the blood, nourishing yin for moistening dryness, and spleen stomach, very suitable for women.

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  • 4
  • Average
  • 30 mins
  • 40 mins
  • Average budget

Ingredients

  • 1)1 black-bone chicken
  • 2)300g glutinous rice wine
  • 3)50g ginseng
  • 4)15g barbary wolfberry

Preparation

Step 1

Clean black-bone chicken.
Soak barbary wolfberry in water. Slice ginger.
Chop chicken into chunks. Place chunks into cool water and boil until half-cooked. Dish up chicken to set aside.

Step 2

Preheat pan with oil until medium-heat. Add ginger slices.
Stir-Fry chicken chunks over high heat until the surface of chicken chunks are golden brown and slightly dry.
Add glutinous rice wine.

Step 3

Stir-Fry evenly.
Transfer to casserole. Add barbary wolfberry, ginseng and right amount of water.

Step 4

Boil over high heat until boiled and then turn to low heat and cover the lid to boil for about 30 minutes. Add salt to taste and boil another 5 minutes.

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