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【三餸一湯】栗子雞煲

蘋果日報 2020/03/04 07:00

食譜蔬菜水果雞肉30-60分鐘

材料:
雞翼 12隻
去殼栗子 1包
紅葱頭 約 4粒
薑片約 6-8片
蒜茸 1湯匙
葱花 (裝飾) 適量

雞翼醃料:
紹酒 1湯匙
生抽 1湯匙
蒜茸 1湯匙
麻油 1茶匙
胡椒粉 少許
鹽 1/4茶匙
糖 半茶匙

醬汁:
蠔油 2湯匙
老抽 1.5湯匙
糖 半湯匙
水約 300-400ml

1)
雞翼解凍洗淨抹乾水,放入醃料的所有材料,醃20分鐘。
2)
水滾後,放入栗子,煲約5-8分鐘,熄火焗約5分鐘,盛起隔水待用。
3)
紅葱頭及薑去皮,切片待用。
4)
下油,油滾起煙,爆香薑片及紅葱頭,加蒜茸炒香。放入已醃好的雞翼,煎至金黃色。加入蠔油、老抽,及後倒入熱水與糖拌勻。加入栗子拌勻。
5)
醬汁滾起後,中火加蓋煮約8-10分鐘煮至醬汁收乾即成。上碟的時候撒上葱花作裝飾

Braised Chicken Wings with Chestnut
Ingredients:
12 chicken wings
1 pack peeled chestnuts
4 shallots
6-8 ginger slices
1 tbsp minced garlic
chopped spring onion

Marinade
1 tbsp Shaoxing wine
1 tbsp light soy sauce
1 tbsp minced garlic
1 tsp sesame oil
Ground white pepper
1/4 tsp salt
1/2 tsp sugar

Sauce
2 tbsp oyster sauce
1.5 tbsp dark soy sauce
1/2 tbsp sugar
300ml-400ml water

1)
Defrost the chicken wings and wipe dry. Marinate the chicken wings with all ingredients for 20 minutes
2)
Water to boil. Add chestnuts and cook for about 5-8 minutes. Remove from heat and lid on for 5 minutes. Dish up and drain.
3)
Peel the shallot and ginger, cut them into slices.
4)
Heat oil to boil. Saute ginger slices and shallot, add minced garlic and stir fry. Add chicken wings and cook until golden color. Add in the oyster sauce, dark soy sauce and pour hot water and add sugar, stir well. Add chestnuts and stir well.
5)
Sauce to boil. Cover with lid and cook for 8-10 minutes over medium heat until the sauce is thickened. Dish up and Garnish with chopped spring onion.
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雪藏雞翼解凍後洗淨抹乾,放入醃料調味。
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紅葱頭去皮切片。
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栗子剝殼去皮煲滾。
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炒香紅葱頭、蒜茸及爆薑片。
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雞翼加入鑊中煎熟。
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倒入栗子及所有醬汁材料,與雞翼一起煮熟。
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