⬇⬇English recipe follows⬇⬇
醉雞：
材料：
冰鮮雞1隻
杞子2湯匙
冰糖半碗
花雕酒250毫升
處理：
1. 雞先切去雙腳。
2. 除去雞膏。
3. 用大量粗鹽乸鬆雞肉及除去腥味。
4. 放入雪櫃雪1 1/2小時。
5. 煮冰糖水，煲溶冰糖。
6. 杞子沖洗乾淨，擎乾水。
7. 冰糖水已煮好，即時放杞子，攪勻。
8. 加入花雕酒，攪勻。
9. 放糖水入雪櫃。
10. 雞已醃了1 1/2小時，沖淨鹽分。
烹調：
1. 煲滾一鑊水。
2. 放雞入去浸。
3. 熄火， 冚蓋，浸。
4. 預備冰水。
5. 已有香味的雞，即時放入冰水，浸1/2小時。
6. 取出雞，沖乾淨，擎乾水。
7. 切好雞。
8. 將杞子冰糖水，淋在雞上面，浸2小時。
9. 過了2小時，將酒隔出來。
10. 完成。
Drunken chicken:
Ingredients:
Frozen Chicken 1 No.
Preparation:
1. Cut away chicken feet.
2. Remove chicken fat.
3. Season chicken with a lot of cooking salt to soften chicken meat and remove the unpleasant smells and tastes.
4. Put in fridge for 1 1/2 hours。
5. Boil water cooking rock sugar syrup.
6. Rinse wolfberries, hang dry.
7. Rock sugar syrup is ready, add wolfberries immediately. Mix well.
8. Mix well with hua diao wine.
9. Put syrup into refrigerator.
10. Rinse chicken thoroughly after it has been seasoned for 1 1/2 hours.
Steps:
1. Boil up a pot of water.
2. Put chicken into wok.
3. Turn off flame, keep the lid shut and soak.
4. Prepare ice cube and iced water.
5. Chicken with delicious smell, put direct into iced water immediately. Soak for 1/2 hour.
6. Take out chicken, rinse thoroughly and hang dry.
7. Cut chicken well.
8. Pour syrup with wolfberries on top of chicken, soak for 2 hours.
9. Release the wine after 2 hours.
10. Complete.
