三餸一湯｜葱油沙薑雞翼 Chicken Wings with Sand Ginger and Spring Onion Oil
蘋果日報 2021/03/11 07:00
食譜粵菜雞肉炸蒸15-30分鐘
葱油沙薑雞翼
材料：
雞翼10隻
雞翼醃料：
沙薑粉1茶匙
紹興酒1湯匙
生抽1湯匙
薑茸1茶匙
鹽少許
糖少許
葱油 (葱花醃料)：
葱花適量
糖1茶匙
鹽1茶匙
雞粉1/3茶匙
麻油3茶匙
胡椒粉少許
葱油 (炸油材料) ：
洋葱半個
葱(切小段) 2條
蒜片5片
薑片6片
做法：
1. 雞翼洗淨及抹乾水分，把所有「雞翼醃料」內的材料，與雞翼拌勻，醃約30分鐘。
2. 洋葱去皮切塊，葱切小段。
3. 製作葱油：預備一鍋滾油，把所有要炸油材料落鑊一起炸，直至金黃色。隔渣保留葱油待用。
4. 把所有葱花醃料與葱花拌勻。
5. 水滾後，把醃好的雞翼放在鍋上，加蓋以中火隔水蒸約15至20分鐘，取出，淋上葱油，即成。
Chicken Wings with Sand Ginger and Spring Onion Oil
Ingredients:
Chicken wings 10 pcs
Marinade for chicken wings:
Sand ginger powder 1 tsp
Shaoxing wine 1 tbsp
Light soy sauce 1 tbsp
Minced ginger 1tsp
Salt Little
Sugar Little
Spring Onion Oil (Marinade) :
Chopped spring onion Some
Sugar 1 tsp
Salt 1 tsp
Chicken powder 1/3 tsp
Sesame oil 3 tsp
Ground white pepper Little
Spring onion oil (Deep-fried oil ingredients) :
Onion 1/2 pc
Spring onion (sectioned) 2 pcs
Garlic slices 5 pcs
Ginger slices 6 pcs
Steps:
1. Wash the chicken wings and wipe dry. Add all seasonings and mix well. Marinate for 30 minutes.
2. Peel the onion and chop into small pieces. Section the spring onion.
3. Making the spring oil: Heat the oil to boil. Add all ingredients and deep-fry until it turns to golden color. Remove all ingredients and remain the spring onion oil. Set aside.
4. Add all spring onion seasonings and mix with the chopped spring onion.
5. Heat water to boil. Put the marinated chicken wings into the wok. Cover with lid and steam over boiling water for 15 to 20 minutes. Dish up. Pour the spring onion oil. Ready to serve.
雞翼用醃料拌勻醃半小時。
洋葱去衣切小塊。
燒滾油，把洋葱、葱段、蒜片和薑片下鑊炸香。
將炸油材料隔渣，保留葱油待用。
把所有葱花醃料與葱花拌勻。
雞翼隔水蒸約15-20分鐘。
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