好吃關鍵：利用餘溫將雞腿肉燜熟，口感較鮮嫩。
好吃關鍵：用雞湯浸泡，保留膠質雞肉有凍更Ｑ彈
Tasty Tip: Utilizing the residual heat in the stew continues to cook the chicken drumstick meat giving it a more tender texture in the mouth.
Tasty Tip: Using the soup stock to steep the chicken meat preserves the gelatin as it cools and gives it more springiness.
材料：
帶骨雞腿 2支
紹興酒 1罐
薑片 25公克
Ingredients:
Chicken 2 drumstick thighs
Shaoxing rice wine 1 carafe
Ginger slices 25 grams
調味料：
鹽 2大匙
水 1200cc
紹興酒 600cc
當歸 5公克
枸杞 10公克
細糖 1茶匙
Seasoning:
Salt 2 tablespoons
Water 1200cc
Shaoxing rice wine 600cc
Dong Quai (Angelica) 5 grams
Goji berries (Wolfberry) 10 grams
Finely granulated sugar 1 teaspoon
作法：
1. 水滾後放入薑片、帶骨雞腿、中藥材和鹽，蓋上鍋蓋以小火煮約25分鐘。
2. 關火，將雞腿燜熟，於原鍋放涼。
3. 將湯汁倒入保鮮盒中，放入雞腿、倒入紹興酒(可依喜好調整比例)。
4. 蓋上蓋子，放入冰箱中冷藏6小時以上至入味，食用前切片即可。
Preparation Method:
1. Put the ginger slices, chicken drumsticks, seasonings, and salt into boiling water, cover the pot with a lid and cook over low heat for 25 minutes.
2. Turn off the heat, let the pot of cooked chicken drumsticks and broth cool.
3. Pour the broth out into a food storage pan, then place the drumsticks in, pour in the Shaoxing wine (How much can be adjusted according to one's preference.)
4. Seal with a lid and place in refrigerator for at least 6 hours or more for the flavor to be absorbed. The food may then be sliced up and served forthwith.
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