三餸一湯｜惹味喼汁炆雞翼 Braised Chicken Wing with Worcestershire Sauce
蘋果日報 2020/12/08 07:00
食譜西菜雞肉炆煎15-30分鐘
惹味喼汁炆雞翼
材料：
雞中翼8隻
葱1棵
薑30克
蒜頭3瓣
乾葱2粒
喼汁2湯匙
蠔油2茶匙
老抽2茶匙
紹興酒1.5湯匙
糖3茶匙
水3湯匙
麻油1茶匙
生粉 1/2湯匙
步驟：
1. 葱切段；薑、乾葱切片；蒜頭拍扁。
2. 雞翼印乾水分，將1茶匙糖、生抽、蠔油、1茶匙老抽、1湯匙紹興酒、生粉、油加入至雞翼，再加入一半乾葱拌勻，醃30分鐘。
3. 將蠔油、老抽、喼汁、紹興酒、糖、水、麻油拌勻成醬汁。
4. 燒熱油，爆香薑，加入乾葱、蒜頭，再加入雞翼，煎至微微金黃色。
5. 加入醬汁，蓋上蓋，轉小火，炆5分鐘。
6. 加入葱，炒至均勻，最後加入生粉水。
Braised Chicken Wing with Worcestershire Sauce
Ingredients:
Chicken wing 8 pcs
Spring onion 1 pc
Ginger 30g
Garlic 3 slices
Dried shallots 2 pcs
Worcestershire sauce 2 tablespoons
Oyster sauce 2 teaspoons
Dark soy sauce 2 teaspoons
Shao xing sauce 1.5 tablespoons
Sugar 3 teaspoons
Water 3 tablespoons
Sesame oil 1 teaspoon
Cornstarch 1/2 tablespoon
Steps:
1. Cut spring onion into strips. Slice ginger and dried shallots. Slap garlic.
2. Wipe chicken wing with kitchen paper, put 1 teaspoon sugar, soy sauce, oyster sauce, 1 teaspoon dark soy sauce, 1 tablespoon Shao xing wine, cornstarch and oil into chicken wing, then put in a half of dried shallots and marinate 30 mins.
3. Mix oyster sauce, dark soy sauce, worcestershire sauce, Shao xing wine, sugar, water, sesame oil as sauce.
4. Heat the oil, Stir fry ginger, put in dried shallots and garlic, then put in chicken wing and pan fry until a little golden brown.
5. Put in the sauce, cover the lid and braise 5 mins with low heat.
6. Put in spring onion and stir fry until mix well, finally put in cornstarch water.
雞翼先印乾水分，加入調味料及一半乾葱拌勻，醃半小時。
將蠔油、老抽、喼汁、紹酒、糖、水和麻油拌勻成醬汁。
爆香薑，加入乾葱、蒜頭，再加入雞翼煎至焦香金黃。
拌入醬汁，蓋上轉小火炆5分鐘。
下葱段炒勻，加入生粉水埋芡便可。
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