/ V$ @. B# I5 T9 Y* ^4 u公仔箱論壇tvb now,tvbnow,bttvb; U3 T# M( p8 y% g o1 x8 _ INGREDIENTS5.39.217.76( U; i9 x4 f2 c
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 ' W/ `% Y. {+ |' D2 e# m( A公仔箱論壇公仔箱論壇/ K( b K/ S& L6 h SEASONING (mix well) 1 K, s# z& ?4 K) k& t1 |5.39.217.765 tbsp oyster sauce1/2 tsp monosodium glutamate1/2 tsp sugar1/4 tsp salt2 tsp dark soy sauce3 tbsp ginger juicetvb now,tvbnow,bttvb3 |! }9 g2 I1 K( M$ C7 y3 y8 h( e) s
$ j. h/ b6 S0 F5 z3 @2 p" {: Y. |tvb now,tvbnow,bttvbMETHOD d- [" m5 @0 P/ _tvb now,tvbnow,bttvb1.Rinse the chicken, cut into pieces, drain and leave aside. " C( D( R9 z& ~3 c( M' Ztvb 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. 2 H8 i) u2 I! s; C) b" e# e3.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.5.39.217.76; p* m8 w! X" Y# y3 K0 a
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