: j. j2 j0 X" P/ M8 ~ O 4 [8 n8 z/ F7 @' X' b5.39.217.76INGREDIENTStvb now,tvbnow,bttvb3 ]6 G6 r2 J, |, H5 w2 _* u: |
600g 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 wine / K' M- i& Z. p$ Q" |公仔箱論壇) p* Y1 L X5 \* {# l8 l SEASONING (mix well): ?* n5 G1 Y, ~
5 tbsp oyster sauce1/2 tsp monosodium glutamate1/2 tsp sugar1/4 tsp salt2 tsp dark soy sauce3 tbsp ginger juice 1 ?; Y# I L5 O8 r" A 4 f! b7 K, u2 k! ^/ Ttvb now,tvbnow,bttvbMETHOD 8 S3 i6 l; c2 d3 v; n+ e7 Otvb now,tvbnow,bttvb1.Rinse the chicken, cut into pieces, drain and leave aside.5.39.217.762 |$ L: `% ?) N3 [9 c) W. K
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. $ A$ O) z( x" f+ p3.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. 2 ?& @: S' L' d, G2 V% s9 L5.39.217.76 . [" V9 ^' ]1 s) jtvb now,tvbnow,bttvb