三餸一湯｜惹味葱油雞 Spring Onion Oil Chicken
蘋果日報 2020/12/28 07:00
食譜粵菜雞肉煮15-30分鐘
惹味葱油雞
材料：
雞髀2隻
葱7棵
乾葱5粒
蒜頭4瓣
薑30克
紹興酒2湯匙
生抽2湯匙
蠔油1湯匙
糖1湯匙
麻油1茶匙
米糠油 5湯匙
步驟：
1. 雞髀用鹽水洗淨；薑切片。
2. 將5棵葱切段，將2棵葱刮成絲。
3. 乾葱切粒；蒜頭去皮。
4. 將生抽、蠔油、糖、麻油拌勻成醬汁。
5. 將雞髀放入滾水，轉小火，加入薑、紹興酒煮20分鐘。
6. 燒熱米糠油，加入乾葱，炒1分鐘，再加入蒜頭、葱段，炒2分鐘。
7. 隔出乾葱、蒜頭、葱段，留起葱油。
8. 將雞髀放入冰水浸5分鐘，再取肉。
9. 將雞髀肉放在碟上，加入葱絲、葱油、醬汁。
Spring Onion Oil Chicken
Ingredients:
Chicken Leg 2 pcs
Spring onion 7 pcs
Dried shallot 5 pcs
Garlic 4 slices
Ginger 30g
Shao xing wine 2 tablespoons
Soy sauce 2 tablespoons
Oyster sauce 1 tablespoon
Sugar 1 tablespoon
Sesame oil 1 teaspoon
Rice bran oil 5 tablespoons
Steps:
1. Wash chicken leg with salt water. Slice ginger.
2. Cut 5 pieces of spring onion into strips. Shred 2 pieces of spring onion.
3. Dice dried shallot. Peel garlic.
4. Mix soy sauce, oyster sauce, sugar, sesame oil as sauce.
5. Put chicken leg into boiling water, turn to low heat and put in ginger and Shao xing wine, then cook 20 mins.
6. Heat the rice bran oil, put in dried shallot and stir fry 1 min, then put in garlic and striped spring onion, stir fry 2 mins.
7. Take out dried shallot, garlic and striped spring onion, keep the spring onion oil.
8. Put chicken leg into ice water and soak 5 mins, take the chicken leg meat.
9. Put chicken leg meat on the plate, then put in shred spring onion, spring onion oil and the sauce.
雞髀用鹽水浸洗。
切葱段，另外2棵葱刮成絲。
將生抽、蠔油、糖、麻油拌勻成醬汁。
用薑片、紹興酒煮雞髀20分鐘。
把乾葱炒1分鐘，加入蒜頭、葱段炒2分鐘後，隔渣取油。
將葱絲放在雞髀肉上，淋葱油及醬汁。
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