材料:
雞中翼10隻
陳皮1瓣
乾葱頭4粒(切片)
調味料:
鎮江醋2湯匙
喼汁1湯匙
糖2茶匙
水150毫升
做法:
雞翼洗淨,抹乾備用
陳皮用水浸軟
以小刀刮去果瓤洗淨,切幼絲
燒熱2湯匙油
下雞翼以中火煎
至表面呈少許金黃
下乾葱頭爆香
下調味料及陳皮絲
蓋上鑊蓋煮至傳出香味,上碟即成
Ingredients:
10 chicken wing midsections
1 piece dried tangerine peel
4 shallots (sliced)
Seasonings:
2 tbsp Zhenjiang vinegar
1 tbsp Worcestershire sauce
2 tsp sugar
150ml water
Steps:
Rinse chicken wings and pat dry
Soak dried tangerine peel in water until tender.
Scrape off white pith with small knife. Rinse and shred.
Heat 2 tbsp oil.
Pan-fry chicken wings over medium heat
until surface turns golden brown.
Add shallot and stir fry.
Add seasonings and tangerine peel.
Cover the wok until fragrant. Done.