姜茸蒸鸡Steamed Ginger Chicken

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【材料】
菜园鸡全腿(4个)

【腌料】
酱油1汤匙、蚝油2汤匙、胡椒粉1/2茶匙

【配料】
麻油1汤匙、蒜头1瓣(剁碎)、嫩姜150克、清水3汤匙、盐适量、花雕酒2汤匙

【装饰】
青葱粒1汤匙、芹菜叶适量

【做法】
1.将嫩姜去皮,放入电动研磨机磨至细。(图1)
2.用腌料腌鸡肉,收入冰箱1小时。(图2-3)
3.起锅热麻油,把蒜茸爆香后加入姜茸炒至香,加入清水和盐,煮至滚,灒入花雕酒后盛出。(图4-5)
4.把鸡肉排在蒸盘中,铺上姜茸材料,水滚后蒸30分钟至鸡肉熟透。(图6-7)
5.吃前灒入额外花雕酒和撒上装饰料即可。

【INGREDIENTS】
4 kampung chicken whole leg

【MARINATE INGREDIENTS】
1 tbsp light soy sauce, 1 tbsps oyster sauce, 1/2 tsp pepper

【SUB-INGREDIENTS】
1 tbsp sesame oil, 1 clove garlic(chopped), 150g young ginger, 3 tbsps water, salt to taste, 2 tbsp Shao Hsing Hua Tiao wine(optional)

【GARNISHING】
1 tbsp chopped spring onion, Celery leaves

【METHOD】
1.Skinned young ginger, finely ground in an electric blender. (pic 1)
2.Marinate chicken with marinade ingredients, for 1 hour in the regrigerator. (pic 2-3)
3.Heat sesame oil in a wok and saute garlic until fragrant. Add ginger and fry until aromatic. Add water, salt to taste and bring to a boil, turn off heat. Mix in wine & dish out. (pic 4-5)
4.Place chicken on a heatproof dish. Pour the ginger mixture over & Steam for 30 minutes or until chicken is tender and cooked through. (pic 6-7)
5.Just before serving sprinkle chicken with an extra tsp of Shao Hsing Hua Tiao wine an garnishing.