9 A' X- o/ Q& Q( @5.39.217.76tvb now,tvbnow,bttvb+ M6 L; X+ Z/ v: e' S6 t' O, p3 I" W INGREDIENTS 0 w% v+ }( ~" e6 ~# p3 c$ B600g kampung chicken (cut in pieces)1 stalk spring onion (chopped)1 big onion (shredded)7 carrot slices50g chopped garlic1/2 tsp sesame oil4 tbsp Shaoxing wine5.39.217.76: t- n+ h: d, k& B
公仔箱論壇3 ]5 E3 v# c7 y SEASONING (mix well)公仔箱論壇3 J0 l) {: R; R% h
5 tbsp oyster sauce1/2 tsp monosodium glutamate1/2 tsp sugar1/4 tsp salt2 tsp dark soy sauce3 tbsp ginger juice " M7 f; h9 i. k- m( n, Xtvb now,tvbnow,bttvb 1 @) E! c S' B& u7 E7 {$ K! @TVBNOW 含有熱門話題,最新最快電視,軟體,遊戲,電影,動漫及日常生活及興趣交流等資訊。METHODtvb now,tvbnow,bttvb3 o3 H! m+ r# w6 W; n
1.Rinse the chicken, cut into pieces, drain and leave aside.; b! i6 ]# g" D0 @' \0 Y$ \7 q6 C
2. Heat up 1 tbsp oil and sesame oil in the clay pot to fragrantchopped garlic, add in chicken pieces and seasoning mixture, stirringconstantly until aromatic. Cover and braise for 1 minute. 3 L4 x! I, I8 K9 t. e) \公仔箱論壇3.Remove the cover and stir well, repeat for 4 times to avoid burned.Continue to braise until the meats are tender, add in onion and carrot,cook until slightly thicken, stir in Shaoxing wine, sprinkle withshredded spring onion. Serve.) V; A9 c+ i1 M9 @