豉油雞鎚 Soy Sauce Chicken Leg

材料

雞鎚 4隻

醬料

水 450毫升

生抽 300毫升

老抽 70毫升

玫瑰露 3湯匙

麻油 1湯匙

鹽 3茶匙

薑 2片

紅蔥頭 2粒（拍鬆）

八角 2粒

冰糖 180克

解凍

水

鹽 1湯匙

做法

1. 先將雞鎚放於水中加入1湯匙鹽解凍約1小時

2. 取出雞鎚後洗乾淨然後印乾

3. 在雞鎚內𠝹1刀，會較容易入味

4. 之後將雞鎚放入熱水中出水約2分鐘，取出後用凍水清洗乾淨備用

5. 把所有醬汁放入煲內開蓋煮滾，將雞鎚放進煲內煲滾後，蓋上蓋子轉至慢火煲10分鐘，熄火後再焗10分鐘，完成

Ingredients

4 Chicken legs

Sauce

450ml Water

300ml Soy Sauce

70ml Dark Soy Sauce

3 tbsp Rosewater

1 tbsp Sesame Oil

3 tsp Salt

2 slices Ginger

2 Red Onion

2 Star Aniseed

180g Rock Sugar

Thaw

Water

1 tbsp Salt

Steps

1. Put the chicken leg in water and add 1 tablespoon of salt to thaw for about 1 hour

2. Take out the chicken leg, wash it and dry it

3. Cut a knife in the leg for better favouring

4. Then put the chicken leg into the hot water for about 2 minutes, take it out and wash it with frozen water

5. Put all the sauce into the pot and boil. Put the chicken leg into the pot until well done. Cover the lid and turn it to slow heat for 10 minutes. After the flame is extinguished, simmer for another 10 minutes