中国鸡煲Chicken Casserole of China

这是一道经典的砂锅鸡煲，是选用猪手、五花肉、鸡肉、花雕酒、酱油、醋、盐、冰糖等一起煨制而成。猪手与五花肉用葱、姜氽水，剁块与切块，放入砂煲最底部。鸡肉剁块放上砂煲上层，倒入花雕酒，淹没整个砂煲，再加入各种调料，小火长时间煨制，极其鲜美。

This is a classic clay pot chicken casserole, simmered with pork trotters, pork belly, chicken, Huadiao wine, soy sauce, vinegar, salt, and rock sugar. The pork trotters and pork belly are blanched with scallions and ginger, chopped into chunks, and placed at the very bottom of the clay pot. The chicken is chopped into chunks and placed on the upper layer of the clay pot. Huadiao wine is poured in to submerge the contents of the entire pot, and then various seasonings are added. It is simmered over low heat for a long time, resulting in an incredibly savory dish.