【三餸一湯】香芹沙薑手撕雞 Shredded Chicken and Chinese Celery with Sand Ginger Sauce
蘋果日報 2020/09/12 07:00
食譜粵菜雞肉蔬菜蒸15-30分鐘
香芹沙薑手撕雞
材料：
雞1/2隻
唐芹1條
沙薑粉2茶匙
鹽1茶匙
胡椒粉1茶匙
紹興酒1湯匙
薑 40克
葱2棵
步驟：
1. 將紹興酒、鹽、胡椒粉和沙薑粉加入雞，醃15分鐘。
2. 唐芹刨成絲；30克薑磨成茸，10克薑切片；1棵葱切粒。
3. 將葱、薑片放在雞下，以大火蒸雞10分鐘，熄火焗10分鐘，取出，放涼。
4. 將少許鹽、雞湯加入至薑茸、葱粒，攪拌成薑葱醬汁。
5. 將雞肉撕開，加入唐芹，伴以薑葱醬汁一同享用。
Shredded Chicken and Chinese Celery with Sand Ginger Sauce
Ingredients:
Chicken 1/2 pc
Chinese celery 1 pc
Sand ginger sauce 2 teaspoons
Salt 1 teaspoon
Pepper 1 teaspoon
Shao xing wine 1 tablespoon
Ginger 40g
Spring onion 2 pcs
Steps:
1. Put Shao xing wine, salt, pepper and sand ginger sauce into chicken, marinate 15 mins.
2. Shred Chinese celery. Grate 30g ginger and slice 10g ginger. Dice one piece spring onion.
3. Put spring onion and sliced ginger under the chicken, steam it 10 mins with high heat, then off the heat and steam 10 mins, take out and let it cool.
4. Put a little salt, chicken soup into minced ginger, diced spring onion, make as ginger and spring onion sauce.
5. Rip chicken sliced and put in Chinese celery, enjoy with ginger and spring onion sauce.
半隻雞以紹酒、鹽、胡椒粉和沙薑粉醃15分鐘。
薑去皮磨成茸。
將葱段和薑片墊在醃雞下，以大火蒸焗。
舀少許鹽和雞湯，與薑茸、葱粒一同拌勻成薑葱醬汁
手撕雞肉後放上唐芹。
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