A comforting Hakka specialty featuring tender chicken pieces braised in aromatic rice wine with ginger and goji berries. This traditional dish is prized for its warming properties and rich, savory-sweet flavor.
This traditional Hakka dish, often prepared for new mothers and during cold months, showcases the region's love for using rice wine in cooking. The chicken becomes incredibly tender as it slow-braises in the fragrant mother wine, while goji berries add a subtle sweetness and ginger brings warmth.
Rinse the chicken pieces and pat completely dry with paper towels. Soak the goji berries in warm water for 5 minutes until softened, then drain. Peel and finely mince the ginger into small grain-like pieces.
Heat vegetable oil in a wide, heavy-bottomed pot or Dutch oven over medium heat. Add the minced ginger and stir-fry for about 2 minutes until fragrant and lightly golden. Be careful not to burn it. Transfer the ginger to a small bowl and set aside.
Using the same pot, increase heat to medium-high. Add the chicken pieces in a single layer and sear for 3-4 minutes on each side until the skin turns golden brown. This step develops flavor.
Return the ginger to the pot. Pour in the Hakka rice wine and bring to a gentle simmer. Cover the pot and reduce heat to low. Let the chicken braise slowly for 30-35 minutes, stirring occasionally, until the meat is fork-tender and the sauce has reduced slightly.
Add the soaked goji berries and sesame oil during the last 5 minutes of cooking. Season with salt to taste. The sauce should be silky and coat the back of a spoon. Garnish with sliced green onions and serve hot, preferably with steamed rice to soak up the flavorful sauce.
A hearty, aromatic Xinjiang classic featuring tender chicken and soft potatoes braised in a savory, slightly spicy beer sauce. Named for the generous platter it's traditionally served on, this dish delivers bold flavors from dried chilies, Sichuan peppercorns, and star anise.
