Recipe: Tasty Ginger Chicken Traditional Hakka Dish

Ginger Chicken Traditional Hakka Dish. Ginger Chicken Traditional Hakka Dish MY VERSION. PASSING DOWN FOR GENERATION BY MOST HAKKA CLAN MOTHER TO DAUGHTER AFTERCHILD BIRTH DISH. A HEALTHY AND GREAT DISH IN WINTER TOO KEEPING THE BODY WARM.

This is the signature dish in Hakka food menu. The chicken is firstly coated with salt and stuffed in green onion and ginger, then baked in a pot filled with fried salt for half an hour over low fire. The chicken is tender, succulent and salty. You can cook Ginger Chicken Traditional Hakka Dish using 7 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Ginger Chicken Traditional Hakka Dish

1. You need 1 kg of chicken.
2. Prepare 100 ml of water.
3. Prepare 4 tbsp of sesame oil.
4. It's 1 tsp of salt.
5. Prepare 500 ml of shao xing rice wine.
6. It's 1 cup of dry black mushroom or fungus ( cloud wood ear fungus ).
7. Prepare 300 grams of lightly pounded old ginger or less.

In true Hakka form, the sauce is predominantly salt and fat, with soy sauce and oil as the base. It's a simple recipe that calls for an abundance of roughly chopped shallot and ginger, which is. The name of the dish in the restaurant menu is the same name as this recipe called Hakka yellow wine chicken. But the presentation are totally different though the taste is almost the same.

Ginger Chicken Traditional Hakka Dish instructions

1. soak dry fungus for 3 minute then drain set aside.
2. in pan with sesame oil in low heat sautee ginger till fragrant.
3. add chicken and fry till cooked no longer pink.
4. add fungus and water and salt simmer for 10 minute.
5. add shao xing wine snd simmer for 10 minute.
6. serve with white rice.

This is a restaurant setting and it seems that they have boiled/steamed the chicken, cut into pieces and drizzled with some Chinese wine. Traditional Salted chicken is prepared with minimum ingredients. Salt, sand ginger, ginger, wine and five-spice powder are the only ingredients required. Some people prefer to add some Chinese medicinal herbs to enhance the flavor. The purpose of this set of test is to compare one with the herbs and one without.