三杯雞 Stewed Chicken with Three Cups Sauce

材料

雞脾肉 約400克

糖 1茶匙

鹽 1茶匙

雞蛋 1隻

麵粉 5茶匙

水 5茶匙

麻油 90毫升

紹興酒 90毫升

老抽 90毫升

冰糖 1小粒

蒜頭 10粒

薑 5片

九層塔 10多片

做法

1. 將雞脾肉去皮，切成一口的大小

2. 加入糖、鹽和雞蛋撈勻，加入麵粉撈勻再加水5茶匙撈均，醃1小時

3. 熱鍋放下麻油，加薑炒至微黃，再加蒜頭慢火炒香

4. 加入冰糖炒溶至深黃色

5. 放下雞件慢火炒勻再加紹興酒，炒至雞肉全熟

6. 加老抽，炒勻，再放十多片九層塔(金不換)，炒至略軟便可上碟

Ingredients

400g Chicken Thigh

1 tsp Sugar

1 tsp Salt

1 pc Egg

5 tsp Flour

5 tsp Water

90 ml Sesame Oil

90 ml Shaowing Wine

90 ml Dark Soy Sauce

1 pc Rock Sugar

10 cloves Garlic

10 pcs Basic

Steps

1. Remove the skin of the chicken thigh, chop into small pieces

2. Put together sugar, salt and egg, mix well. Add in flour and water, mix well again. Put the chicken thigh in and marinate for 1 hour

3. Put some sesame oil into a wok, add some ginger slice and garlic, cook for a while until smell comes out

4. Add a rock sugar and melt it

5. Put in the chicken thighs, stir well and add shaowing wine, cook until chicken thighs are done

6. Add dark soy sauce, stir well, add basic and cook for a while. Ready to serve