【三餸一湯】叉燒醬單骨雞翼
蘋果日報 2020/07/29 07:00
雞肉食譜粵菜15-30分鐘煎炒
- 雞中翼用剪刀切開一半。
- 單骨雞翼加入所有醃料拌勻。
- 開中火煎雞翼至兩面金黃。
- 加入叉燒醬、老抽、生抽和紹酒調味。
- 最後在雞翼撒上黑白芝麻。
叉燒醬單骨雞翼
材料：
雞中翼8隻
白芝麻1茶匙
黑芝麻半茶匙
醃料：
糖少許
鹽少許
蒜粉1茶匙
粟粉1茶匙
紹酒1茶匙
生抽1茶匙
老抽半茶匙
調味：
叉燒醬1湯匙
老抽半茶匙
生抽1茶匙
紹酒少許
做法：
1.雞中翼切開一半，加醃料醃15分鐘。
2.燒熱油，中火煎雞翼至兩面金黃，加水50毫升。蓋上繼續煎焗至水分蒸發。
3.加入叉燒醬、老抽、生抽和紹酒，炒勻至收汁。撒白芝麻和黑芝麻，拌勻。
Single bone wingette with Char Siu sauce
Ingredients:
Wingette 8 pcs
Sesame 1 teaspoon
Black sesame ½ teaspoon
Marinade:
Sugar Little
Salt Little
Garlic powder 1 teaspoon
Cornstarch 1 teaspoon
Shao Xing wine 1 teaspoon
Soy sauce 1 teaspoon
Dark soy sauce ½ teaspoon
Seasoning:
Char Siu sauce 1 Tablespoon
Dark soy sauce ½ teaspoon
Soy sauce 1 teaspoon
Shao Xing wine Little
Steps:
1.Cut wingette in half, then marinate with marinade for 15 minutes.
2.Heat the oil, pan fry wingette in mid heat for both two sides. Then put 50ml of water. Cover the lid and cook until water evaporate.
3.Put in Char Siu sauce, dark soy sauce, soy sauce and Shao Xing wine. Stir fry to thicken the sauce. Put in white and black sesame.
材料：
雞中翼8隻
白芝麻1茶匙
黑芝麻半茶匙
醃料：
糖少許
鹽少許
蒜粉1茶匙
粟粉1茶匙
紹酒1茶匙
生抽1茶匙
老抽半茶匙
調味：
叉燒醬1湯匙
老抽半茶匙
生抽1茶匙
紹酒少許
做法：
1.雞中翼切開一半，加醃料醃15分鐘。
2.燒熱油，中火煎雞翼至兩面金黃，加水50毫升。蓋上繼續煎焗至水分蒸發。
3.加入叉燒醬、老抽、生抽和紹酒，炒勻至收汁。撒白芝麻和黑芝麻，拌勻。
Single bone wingette with Char Siu sauce
Ingredients:
Wingette 8 pcs
Sesame 1 teaspoon
Black sesame ½ teaspoon
Marinade:
Sugar Little
Salt Little
Garlic powder 1 teaspoon
Cornstarch 1 teaspoon
Shao Xing wine 1 teaspoon
Soy sauce 1 teaspoon
Dark soy sauce ½ teaspoon
Seasoning:
Char Siu sauce 1 Tablespoon
Dark soy sauce ½ teaspoon
Soy sauce 1 teaspoon
Shao Xing wine Little
Steps:
1.Cut wingette in half, then marinate with marinade for 15 minutes.
2.Heat the oil, pan fry wingette in mid heat for both two sides. Then put 50ml of water. Cover the lid and cook until water evaporate.
3.Put in Char Siu sauce, dark soy sauce, soy sauce and Shao Xing wine. Stir fry to thicken the sauce. Put in white and black sesame.