Seasonings: For every 100g of chicken, use 10g of old ginger, 100cc of rice wine water, and 10cc of pure sesame oil. Preparation Method 1. Remove the chicken's gallbladder, inner membrane, and feet. Wash the chicken with rice wine and cut into chunks.
2. Scrub the ginger clean and slice thinly with skin on;
3. Pour sesame oil into a wok and heat over high flame;
4. Add ginger slices, reduce to low heat, and stir-fry until both sides wrinkle and turn brown but not charred;
5. Increase heat to high, add chicken pieces, and stir-fry until about 70% cooked;
6. Pour the prepared rice wine mixture around the edges of the wok toward the center. Once fully added, cover and bring to a boil. Reduce heat to low and simmer for 30–40 minutes.Those who prefer less oiliness may skim the sesame oil floating on the surface. Once cooled, refrigerate it for stir-frying vegetables or rice after the confinement period. The broth can be consumed as soup.