Hakka Yellow Wine Chicken

Steps

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1. 1
   Grate the ginger and separate the juice from the pulp. If you don't have a grater, use a mortar and pestle to pound it, then squeeze out as much juice as possible.
   ≈1:07
2. 2
   Place the ginger pulp in a wok without heat, then turn to medium-low and slowly dry-fry until lightly browned. Keep the heat moderate to extract maximum flavour.
   ≈1:27
3. 3
   Once the ginger begins to brown, add the sesame oil. Stir continuously until the fragrance becomes apparent. Adding oil later prevents the mixture from turning bitter with prolonged cooking.
   ≈2:26
4. 4
   Add the bite-sized chicken pieces and increase heat to medium. Fry both sides until lightly browned and excess fat is rendered out.
   ≈2:51
5. 5
   Pour in enough water to just cover the chicken, cover the wok, reduce to medium-low heat, and simmer for 20 minutes.
   ≈4:18
6. 6
   After 20 minutes, add the ginger juice and Hakka glutinous rice wine, increase heat to medium-high, and bring to a boil.
   ≈4:47
7. 7
   Once boiling, cook for a further 1 minute. Add salt to taste if desired (omit for mothers in confinement), stir, and serve.
   ≈5:10