辣味雞鎚 Spicy Chicken Leg

材料

雞鎚 4隻

油

醃料

鹽 1½茶匙

砂糖 1茶匙

白酒 1茶匙

胡椒粉 1/2茶匙

水 5湯匙

麵粉 5茶匙

醬汁

油 1湯匙

蕃茄膏 2湯匙

砂糖 1湯匙

辣椒仔辣汁 1茶匙

辣椒粉 1茶匙

白醋 2湯匙

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. 將雞鎚放入碗，先把鹽、砂糖、白酒、胡椒粉和水倒入拌勻，再放入麵粉拌勻，醃最少4小時

5. 之後把雞鎚以中慢火半煎炸式至熟（熱油後放入雞鎚煎至兩邊有色後轉小火煎至肉收縮便熟，取出備用）

6. 開鑊，落油，放入醬汁煮滾，再放入雞鎚炒勻，完成

Ingredients

4 Chicken Legs

Oil

Marinade

1½ tsp Salt

1 tsp Sugar

1 tsp White Wine

1/2 tsp White Pepper

5 tbsp Water

5 tsp Flour

Sauce

1 tbsp Oil

2 tbsp Tomato Paste

1 tbsp Sugar

1 tsp Tobacco

1 tsp Chili Powder

2 tbsp White Vinegar

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. Put the chicken legs into the bowl, add the salt, sugar, white wine, white pepper and water into the bowl, mix well, add the flour and mix well, marinate for at least 4 hours

5. Athen fry the chicken legs in medium heat until cooked (After the oil is heated, put in the chicken leg and fry until both sides turn to golden brown and then simmer until the meat shrinks. Take out for later use

6. Heat up the frying pan with oil, put in the sauce and heat it, then add the chicken legs and stir well. Finish