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600 克(斬塊)甘榜雞 $ [ a, N% l1 R1 U2 a; Z1 棵(切粒)青蔥 9 g8 ?) Y9 s$ a, T' B0 U6 C8 Z公仔箱論壇1 粒(切絲)大蔥 " m. g) N4 R) A8 m# P公仔箱論壇7 片紅蘿蔔 & b4 z: J4 F' v& _! A- k50 克蒜茸: r% A* q* V# k. Q9 {
1/2 小匙麻油 4 y9 e6 M# K- Q# C4 大匙紹興酒 4 G8 c" A8 e% k8 z) atvb now,tvbnow,bttvb 3 v3 h! R8 s/ u; x+ a$ oTVBNOW 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。調味料(混合)tvb now,tvbnow,bttvb# H. B2 K) S h" p: M ]8 ~+ i
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3 大匙薑汁 * J) W8 \. a$ U* f" K0 Otvb now,tvbnow,bttvb + H e& `$ {% N% q; D( H ]5.39.217.76做法 ( l6 t2 H7 g6 p" Z+ n1 k5 f公仔箱論壇1.把雞隻洗淨、斬塊、瀝乾備用。 7 ^) M! \# Y ^" c( ?! [/ T( F5.39.217.762.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。4 `6 {* S9 q" C& U5 [
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。 7 G# H7 ]6 B$ D |0 e- [ @7 _% p. F
( J1 ~, l, W/ t2 B7 g/ C& FINGREDIENTS+ K/ k0 I/ X4 z7 B. d/ t
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 % J& m/ O) B) t6 T' A5.39.217.76tvb now,tvbnow,bttvb9 E' Q2 p7 I% `, G; [ SEASONING (mix well)公仔箱論壇: X$ e1 [3 Q: \; J' n
5 tbsp oyster sauce1/2 tsp monosodium glutamate1/2 tsp sugar1/4 tsp salt2 tsp dark soy sauce3 tbsp ginger juice " i- X. P' }0 Z. WTVBNOW 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。公仔箱論壇/ q# Q9 `- s- X* Z; I4 v# k8 |5 _
METHOD 2 B2 y. ]% {; B( m+ K) m) d1.Rinse the chicken, cut into pieces, drain and leave aside. ( ~, W0 V+ F" \4 ^4 E公仔箱論壇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. 2 P" l" h, s! I9 `4 Y% |- s3.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.tvb now,tvbnow,bttvb9 |% e2 N" M) g, c, K9 [) Z
5.39.217.764 [4 F! d+ ^, n8 L ]- t' g U
