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三杯雞 Stewed Chicken with Three Cups Sauce
更新日期:2019年4月1日
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
將雞脾肉去皮,切成一口的大小
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
熱鍋放下麻油,加薑炒至微黃,再加蒜頭慢火炒香
加入冰糖炒溶至深黃色
放下雞件慢火炒勻再加紹興酒,炒至雞肉全熟
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
Remove the skin of the chicken thigh, chop into small pieces
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
Put some sesame oil into a wok, add some ginger slice and garlic, cook for a while until smell comes out
Add a rock sugar and melt it
Put in the chicken thighs, stir well and add shaowing wine, cook until chicken thighs are done
Add dark soy sauce, stir well, add basic and cook for a while. Ready to serve