標題:
[中式食譜]
瓦煲紹興甘榜雞
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作者:
carolfeeling
時間:
2008-1-14 03:31 PM
標題:
瓦煲紹興甘榜雞
材料
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600 克(斬塊)甘榜雞
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1 棵(切粒)青蔥
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1 粒(切絲)大蔥
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7 片紅蘿蔔
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50 克蒜茸
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1/2 小匙麻油
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4 大匙紹興酒
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調味料(混合)
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5 大匙蠔油
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1/2 小匙味精
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1/2 小匙糖
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1/4 小匙鹽
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2 小匙老抽
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3 大匙薑汁
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做法
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1.把雞隻洗淨、斬塊、瀝乾備用。
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2.置入1大匙油和麻油把瓦煲燒熱，爆香蒜茸，放入甘榜雞，加入混合調味料攪勻炒香，加蓋燜約1分鐘。
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3.開蓋再翻炒數下，重複開蓋翻炒的動作4次以防焦底，燜煮至雞肉鬆軟後，加大蔥、紅蘿蔔煮至乾濕狀，注入紹興酒、灑入青蔥粒即可。
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INGREDIENTS
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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
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SEASONING (mix well)
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5 tbsp oyster sauce1/2 tsp monosodium glutamate1/2 tsp sugar1/4 tsp salt2 tsp dark soy sauce3 tbsp ginger juice
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METHOD
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1.Rinse the chicken, cut into pieces, drain and leave aside.
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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.
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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.
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瓦煲紹興甘榜雞(Shaoxing Drunken Chicken In Clay Pot)
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本帖最後由 carolfeeling 於 2008-1-14 03:32 PM 編輯
]
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