Monday 15 October 2012
豉油鸡 Braised Chicken In Soy Sauce
材料:家鸡一只(1000g 毛重)- Chicken (1 kg)
配料:八角(Star Anise),桂皮(Cinnamon Stick),生抽(Light Soy Sauce),老抽(Dark Soy Say),姜(Sliced Ginger),葱(Scallion),蒜头(Garlic),片糖(Rock Sugar),酒(Rice Wine)。
方法:
1. 用油炒香姜葱蒜头。
(Heat oil stir-fry ginger, scallion & garlic till fragrant.
2. 生抽和老抽下锅,比例约 3:1
(Add in light soy sauce & dark soy sauce, 3:1)
3. 下清水,八角,桂皮,一片糖,酒。
(Add water, star anise, cinnamon stick, rock sugar & rice wine)
4.待糖完全溶解之后,下鸡泡煮,十分钟,关火泡一小时。
(Bring to boil the above sauce till the sugar melt & fragrant out. Then put chicken to cook for 10 minutes. Then fire & let continue to cook for another hour.)
5.汤汁煮浓稠。
(Thicken the sauce)
6.卤好的鸡放凉之后斩件上碟,淋上浓汁即可。
(Cut the chicken in piece and serve with the sauce)
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Can I use chicken wings instead for this recipe?
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