) ^) E( ^6 Y9 I) L- l$ k; m- G ) q, V3 O9 n7 t8 i) {' e公仔箱論壇INGREDIENTS公仔箱論壇0 i z* I$ ] r2 q! t# 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 winetvb now,tvbnow,bttvb: K4 E7 P+ Y8 b" @: [2 }
% E5 V+ ^8 |- f9 Y0 ytvb now,tvbnow,bttvbSEASONING (mix well) / i% h% }6 @. S* R; s3 N- @公仔箱論壇5 tbsp oyster sauce1/2 tsp monosodium glutamate1/2 tsp sugar1/4 tsp salt2 tsp dark soy sauce3 tbsp ginger juice5.39.217.76$ E4 }3 N$ o9 _& I* Z
, |, @1 z8 O- v+ L# N" z8 |/ W
METHOD R1 h: D0 G6 t# b# M公仔箱論壇1.Rinse the chicken, cut into pieces, drain and leave aside.* B! Q1 f2 S4 T1 R. n
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.5.39.217.76 h9 G! f, a4 K' |3 |& j `
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.. r" m! E1 g: }0 f
tvb now,tvbnow,bttvb6 N( z* y+ @9 d, N# S: ~+ W2 C( W
