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香辣鸡煲 Spicy Chicken Hot Pot

香辣鸡煲 Spicy Chicken Hot Pot

材料 :
菜园鸡½只(砍块)、马铃薯150克(切小块)、刀标油2杯
腌料 :
刀标特级生抽王1汤匙、刀标油1茶匙、木薯粉1汤匙、胡椒粉½茶匙
香料 :
姜15片、花椒粒½汤匙、八角2粒、桂皮1支、月桂叶2片、辣椒干20条(剪段)、洋葱1粒(切片)、刀标油3汤
匙(炒香用途)
调味料:
水250毫升、刀标特级生抽王3汤匙、刀标特级黑酱油1茶匙、刀标纯正芝麻油1茶匙、糖1茶匙、胡椒粉½茶匙
配料:
大蒜100克(切斜段)、西芹150克(切段)、红萝卜50克(切片)
配菜:
适量青葱粒,芫茜和炒香的芝麻
做法 :
1 把鸡块加入腌料拌匀。然后,腌至30分钟。(图1-2)
2 将2杯刀标油烧热,放入腌好的鸡块炸至金黄色,捞起。(图3-4)
3 在同样的油锅内放入马铃薯炸至金黄色,捞起。(图5)
4 留3汤匙的刀标油把香料炒香,加入炸好的鸡块和调味料煮滚。(图6-8)
5 加入配料和炸好的马铃薯炒匀,煮至酱汁浓稠。(图9-10)
6 洒上青葱粒,芫茜和炒香的芝麻,趁热享用。

INGREDIENTS :
½ Kampung Chicken (cut into pieces), 150g potatoes (cut into bite sizes), 2 cups Knife Cooking Oil
MARINADE INGREDIENTS :
1 tbsp Knife Classic Light Soy Sauce, 1 tsp Knife Cooking Oil, 1 tbsp tapioca flour, ½ tsp pepper
SPICES :
15 pcs gingers , ½ tbsp peppercorns, 2 star anise, 1 cinnamon, 2 bay leafs, 20 dried chilies (cut into section), 1 onion (sliced), 3
tbsp Knife Cooking Oil (for sautéing)
SEASONINGS :
250ml water, 3 tbsp Knife Classic Light Soy Sauce, 1 tspKnife Classic Dark Caramel Sauce, 1 tsp Knife Pure Sesame Oil,
1 tsp sugar, ½ tsp pepper
SUB-INGREDIENTS :
100g leek (cut into sections), 150g celery (cut into sections), 50g carrot (sliced)
GARNISHING :
Green onion (diced), coriander and toasted sesame seed
METHOD :
1 Marinade chicken for 30 minutes. (pic 1-2)
2 Heat 2 cups of Knife Cooking Oil in wok, deep fry the chicken till golden brown, and put aside. (pic 3-4)
3 In the same oil, deep-fry potatoes until golden brown, drain and set aside. (pic 5)
4 Heat 3 tbsp of Knife Cooking Oil, sauté all spices until fragrant, add in the chicken and pan-fry on high heat, then add in seasonings
and bring to a boil. (pic 6-8)
5 Add in sub-ingredients and potatoes, stir-fry well until the sauce thickens. (9-10)
6 Dish out, garnish and serve hot.

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