客家娘酒雞
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<strong>主料：烏骨雞1只<br />
調料：食鹽1小勺 姜1塊 枸杞子15克 人參1個 江米酒300克 植物油1湯勺</strong><br />
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客家娘酒雞的做法<br />
<strong>1.準備好所用食材<br />
2.枸杞泡開，姜切片;烏雞斬塊，冷水下鍋焯水撈<br />
3.鍋中放油，油至5 成熱，放入薑片、雞塊快速翻炒，將雞塊表面煸成金黃色並微微發乾<br />
4.倒入娘酒炒勻<br />
5.轉移到砂鍋中，加入適量清水，放入枸杞、生參;大火煮開，調成小火加蓋煲煮30分鐘左右，調入鹽再煮5分鐘即可出鍋</strong><br />
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菜品特色<br />
<strong>客家娘酒除了用來招待客人外，還有很大作用。《幼學瓊林》記載客家娘酒：其味香芬甜美，色澤溫赤，飲之通天地之靈氣，活經絡之神脈，尤適健身養顏之益也。娘酒雞，因有開胃活血、補中益氣之功效，所以受到客家人的特別鍾愛，客家婦生娃坐月子，必得吃下娘酒燉雞、娘酒煮姜。</strong><br />