+ O4 P) h% n9 x$ o, I) a5.39.217.76TVBNOW 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。! R6 O$ F: G2 f. L0 g INGREDIENTS 4 i& h, o m I5 ntvb now,tvbnow,bttvb600g 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; }% V! x ~# `) W2 i
- O% L8 V1 q) }- {/ xtvb now,tvbnow,bttvbSEASONING (mix well) " }, C) t7 q0 a; L7 Q$ L5 tbsp oyster sauce1/2 tsp monosodium glutamate1/2 tsp sugar1/4 tsp salt2 tsp dark soy sauce3 tbsp ginger juice ( E$ I' G9 |" c5.39.217.765.39.217.76- d: I- \0 M- _& ?! W& l9 z- N2 J* [
METHOD公仔箱論壇7 s& t/ \ |' h, V9 U: t: m. E# J
1.Rinse the chicken, cut into pieces, drain and leave aside. ; d& }5 c. m2 B3 N2. 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.5.39.217.76/ ~* L0 S' V3 t9 A
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. ' D" ]: y C7 ~7 |tvb now,tvbnow,bttvb. i# k5 u; [1 E, ]6 R
