Hong Kong style medicated chicken with wine

Overview

I wanted to eat chicken the day before yesterday, so I bought one. I chopped up a chicken leg and a wing that day and steamed them. I also cut the remaining legs and wings into a marinade for my beloved to eat today. Use the remaining chicken shells to make chicken wine to warm you up when the weather gets colder.

Tags

• hot dishes
• home cooking
• lunch
• dinner
• astragalus
• chestnut
• chicken nuggets
• codonopsis
• glutinous rice wine
• round meat
• southern date
• white-backed fungus
• ginger

Ingredients

Steps

1. 1 All the ingredients are enough for one person, just the right amount, don't be greedy for too much.

   

2. 2 Put five bowls of water in a small pot, add the prepared medicinal materials and bring to a boil, then turn off the heat and simmer for 30 minutes (about one and a half bowls remain).

   

3. 3 Heat oil in a wok, add ginger cubes, then add chicken cubes and sauté until fragrant.

   

4. 4 When the aroma comes out, add the chestnuts and stir-fry for a few times. Place the pot next to it, pour the glutinous rice wine into it, and then add shredded fungus after it boils.

   

5. 5 Pour the cooked medicinal soup into the dregs and cook together, add a tablespoon of brown sugar.

   

6. 6 Cover and cook for 15 minutes, add a little salt, stir-fry a few times, and it's ready to be plated.