" B2 O* h. X1 ~- S$ F# i F7 f" W5.39.217.765.39.217.762 h4 P9 W; T, Q2 Y INGREDIENTS : M/ ]& a$ r! o600g 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% r& s& x6 U& w+ C4 f公仔箱論壇公仔箱論壇* c* R* T% l7 w: _# I SEASONING (mix well)tvb now,tvbnow,bttvb3 G/ Z2 G: u3 s6 M# N5 P4 p
5 tbsp oyster sauce1/2 tsp monosodium glutamate1/2 tsp sugar1/4 tsp salt2 tsp dark soy sauce3 tbsp ginger juicetvb now,tvbnow,bttvb. z m; _4 z: v- |8 {; l% Q
, k' X3 D2 ?2 u- c$ NMETHOD / W* w7 b l# k" y- A1.Rinse the chicken, cut into pieces, drain and leave aside. ; C& m( D" _7 G% @/ x* L" S& Xtvb now,tvbnow,bttvb2. 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. - S% g, m _. I: b3 S" l3.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. # {" `! B9 H$ I- ^3 U" B3 e 4 r0 |& j. v9 d( A' a0 QTVBNOW 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。
