. G# D' X) V& I4 {5 S4 gTVBNOW 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。INGREDIENTS 0 a2 ?' | Q0 I& n& k5 v600g 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 wine7 ~' V& x0 R2 h8 R
公仔箱論壇2 o# R P. }7 }4 d SEASONING (mix well)/ U9 k: W6 x- P+ p* D! b
5 tbsp oyster sauce1/2 tsp monosodium glutamate1/2 tsp sugar1/4 tsp salt2 tsp dark soy sauce3 tbsp ginger juice * N n7 ]' q" H) y) V公仔箱論壇0 A$ i& P1 `( e" _
METHOD7 W0 T/ J/ S- }7 J/ U- W7 n
1.Rinse the chicken, cut into pieces, drain and leave aside.tvb now,tvbnow,bttvb7 t( F' e( V- j: M( x, h: c* e' Y
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. 5 Y" d7 m d# B" ^tvb now,tvbnow,bttvb3.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.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。1 g5 C* {1 Y3 d5 g) ?( j4 k
