2 b6 f0 R) l- K; R4 sTVBNOW 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。做法) m! J2 Y! a. U" p
1.把雞隻洗淨、斬塊、瀝乾備用。 1 ^1 v- G) x! {8 D! G& b$ n, ^ e2.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。 . k) k# C2 y, ~0 |; D8 ZTVBNOW 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。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。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。5 O. a+ k% h# S0 s1 ]
tvb now,tvbnow,bttvb% @& F6 e D" l( [* A% k1 O* {
( _. S+ }; \9 a J公仔箱論壇INGREDIENTStvb now,tvbnow,bttvb, L; S$ x3 n+ X; b
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 wine5.39.217.763 c7 z: z- ?" a3 f+ V
/ F8 o J3 J5 I: n stvb now,tvbnow,bttvbSEASONING (mix well) 2 Z0 b. y: j9 ?% p V+ q5 tbsp oyster sauce1/2 tsp monosodium glutamate1/2 tsp sugar1/4 tsp salt2 tsp dark soy sauce3 tbsp ginger juice公仔箱論壇9 n* b2 \# R8 B$ n( q; w/ G1 l
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METHOD# |5 N4 S1 D$ Z4 N
1.Rinse the chicken, cut into pieces, drain and leave aside. & E1 o3 S1 z2 X. M; P% n' x* h2. 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 h4 u- h t* `5 ^/ i3 N+ lTVBNOW 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。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. 5 n6 C( U' p8 X1 ~/ X& h5.39.217.765.39.217.764 F, N5 R7 a$ C1 j0 w7 z; D
