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午餐肉蒸玉兰鸡 Steamed Chicken with Ham

午餐肉蒸玉兰鸡 Steamed Chicken with Ham

材料 :
鸡全腿2只、盐½ 小匙、Kelly’s黑毛猪火腿午餐肉1罐、小芥蓝200克
汁料 :
鸡汤200毫升、蚝油2大匙、盐¼小匙、糖¼小匙、麻油½小匙、绍兴酒½大匙、粟粉水1大匙(水1大匙,加入粟粉1小匙拌匀)
做法 :
1. 把鸡腿放入滚水里,用小火加盖煮15分钟,熄火再焖15分钟,捞起,斩块摆在碟里。(图1-2)
2. 把Kelly’s黑毛猪火腿午餐肉蒸热,切片,摆在鸡块上,把小芥蓝烫熟摆在旁边。(图3-6)
3. 把汁料煮滚,加入粟粉水勾芡,淋在鸡上,即可。(图7-8)

INGREDIENTS :
2 chicken whole legs, ½ tsp salt, 1 canned Kelly’s Iberico Pork Luncheon Ham, 200g baby Kailan
SAUCE :
200ml chicken broth, 2 tbsp oyster sauce, ¼ tsp salt, ¼ tsp sugar, ½ tsp sesame oil, ½ tbsp Chinese cooking wine, 1 tbsp starch (1 tbsp water + 1 tsp corn flour)
METHOD :
1. Put chicken whole legs in boiling water, and then turn to low heat and simmer for 15 minutes with lid covered; off heat and continue simmer for 15 minutes before dish out, cut into pieces and place in plate.
(pic 1-2)
2. Steam Kelly’s Iberico Pork Luncheon Ham until hot, cut into slices and put on top of chicken pieces; blanch baby Kailan and place on around the meat.(pic 3-6)
3. Bring sauce ingredients to boil; thicken with starch and pour over chicken meat, done.

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