玫瑰露醉鸡 Rose Wine Drunken Chicken

用汤锅煮滚4公升的水，把鸡放入煮滚即可熄火。将鸡只继续的留在锅内30分钟后才把鸡捞起待凉备用。 Boil 4 liters of water in a stockpot, add in chicken and bring to boil again。Turn off heat, let chicken stay in pot for 30 minutes, dish out and drain to cool.

把鸡切块, 用盐和玫瑰露酒捞匀放入冰箱腌制过夜。 Cut chicken into pieces; and then marinate with rose wine and salt in fridge for overnight。

起油锅，炒香姜茸，倒入腌制过的鸡肉块以大火快 速炒香。 Heat oil in wok, sauté ginger and garlic until fragrant; toss in marinated chicken and stir-fry in high heat swiftly.

倒入调味料和温水，再把芹菜和青葱投入，焖至汤 汁略收干即可。 Pour in seasoning and warm water, add in Chinese celery and spring onion, simmer until gravy reduced, dish out and serve.