猪肚鸡煲Pot of Pig’s Maw & Chicken

【材料】
菜园鸡500克、猪肚200克、香菇5粒、鸡汤/清水半公斤、小辣椒3个、小葱头茸2个

【调味料】
盐2茶匙、咖喱叶10克、酱油1茶匙、蚝油半茶匙、豆酱20克、 黑酱油半茶匙

【做法】
1.将鸡洗净切块拉油备用。
2.猪肚翻卷起来，去除油脂，内部用面粉搽匀，用清水反复数次，洗至干净为止。
3.用沸水汆烫猪肚，沥干水份切片备用。香菇汆烫切半备用。
4.起油锅，将小葱头茸炒香，将鸡肉回锅大火拌上香菇炒均匀。
5.将猪肚片和盖过材料的清水倒入煮滚，小火焖上十五分钟或至个人喜爱的软度为止。
6.将小辣椒、咖喱叶和所有调味料调进锅里炒均匀，即可上桌享用。

【Ingredients】
500g kampong chicken, 200g pig’s maw, 5 pcs dried mushroom, 500ml water/stock, 3 chilli padi, 2 shallot (chopped)

【Seasoning】
2 tsp salt, 10g curry leaf, 2 tsp soy sauce, ½ tsp oyster sauce, 20g soy bean paste, ½ tsp dark soy sauce

【Method】
1.Wash chicken, chop into pieces and blanch in hot oil.
2.Overturn the pig’s maw, clean and rub with plain flour, and then wash with water repeatedly until clean.
3.Blanch pig’s maw with boiling water, drain and cut into slices; halve mushroom and blanch.
4.Heat oil in wok, sauté shallot until fragrant, toss in chicken and mushroom with high heat.
5.Add in pig’s maw and pour in enough of water to cover all ingredients, once boiled, turn to low heat and simmer
for 15 minutes or until soften at desired stage.
6.Toss in chilli padi, curry leaf and all seasoning, mix well and dish out.