蔥油雞腿 (2人份)
Chicken legs with Scallion Oil (2 servings)
📌材料 Ingredients:
雞腿 Chicken legs 2隻(pcs)
📌醃料 Marinade:
鹽 Salt ½茶匙(tsp)
米酒 Rice wine 1湯匙(tbsp)
📌蔥油 Scallion oil:
蔥茸 Minced scallions 30克(g)
薑茸 Minced ginger 30克(g)
蒜茸 Minced garlic 1湯匙(tbsp)
生抽 Soy sauce 1湯匙(tbsp)
油 Oil 4湯匙(tbsp)
🔪煮法 Method:
1. 雞腿浸淡鹽水1小時, 可去除雪味和增加雞肉水份
Soak the chicken legs in mild salted water for 1 hour. It's able to get rid of the freezer taste and make the chicken more moist.
2. 加入醃料醃15分鐘
Marinate chicken legs with salt and rice wine for 15 minutes.
3. 大火燒開水蒸雞腿25分鐘
High heat. Steam chicken legs for 25 minutes.
4. 用筷子插入雞腿最厚處, 流出透明液體即熟透
Prick the thickest part of the chicken with a chopstick.
The liquid in the chicken runs clear which means the chicken is cooked.
5. 大火燒熱油, 混合蔥、薑、蒜、生抽和熱油調成蔥油
Heat the oil over high heat. Mix scallions, ginger, garlic, soy sauce, and hot oil to make scallion oil.
6. 雞腿切件後上碟
Cut chicken legs into pieces, then put them on plates.
7. 雞腿淋上蔥油即成
Spread chicken legs with scallion oil, and serve.
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