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【三餸一湯】黑啤燉雞

蘋果日報 2020/06/22 07:00

食譜蔬菜雞肉30-60分鐘

材料:
黑啤 1罐
新鮮雞 (砍件) 1/2隻
雞湯 150毫升
甘筍 1/2條
蒜頭 2粒

調味料:
魚露 少許
老抽 2湯匙
鹽 少許
糖 1湯匙
紹興酒 1湯匙
蠔油 2茶匙

醃料:
鹽 少許
胡椒粉 少許

做法:
1.下醃料於雞件中,醃15分鐘。
2.甘筍切塊。蒜拍扁,去衣。
3.燒熱油,爆香蒜頭,下雞件、甘筍爆炒至金黃色。
4.加入黑啤煮滾,後加雞湯,大火煮滾。加入調味料,蓋上,轉小火炆燉45分鐘。
5.加2茶匙蠔油,轉大火收汁,便可。


Stewed Chicken with Black Beer
Ingredients:
Black beer 1 can
Fresh chicken (chopped) 1/2pc
Chicken soup 150 ml
Carrot 1/2 pc
Garlic 2 pcs

Seasoning:
Fish sauce Little
Dark soy sauce 2 tablespoons
Salt Little
Sugar 1 tablespoon
Shao xing wine 1 tablespoon
Oyster sauce 2 teaspoons

Marinade:
Salt Little
Pepper Little

Steps:
1.Add salt and pepper to chicken, marinate for 15 minutes.
2.Cut the carrot to pieces. Smash the garlic and peel.
3.Heat the oil. Saute the garlic. Stir-fry chicken and carrot until golden color.
4.Add black beer and cook until roll up. Add chicken soup and cook with high heat. Add fish sauce, dark soy sauce, salt, sugar and shao xing wine. Cover the lid and cook with low heat for 45 minutes.
5.Add oyster sauce. Cook with high heat until the sauce is thicken and absorbed.
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用鹽和胡椒粉醃雞件15分鐘。
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甘筍去皮,以滾刀切件。
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先爆香蒜頭及雞件。
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再拌入甘筍,將雞件炒至金黃色後倒入黑啤和雞湯。
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慢火燉45分鐘後,下蠔油調味。