蜆蚧滑雞煲 (3人份) Chicken Casserole with Clam Sauce (3 servings)

蜆蚧滑雞煲 (3人份)

Chicken Casserole with Clam Sauce (3 servings)

📌材料 Ingredients:

雞排 Chicken chop                      400克(g)

香菇 Shiitake                               200克(g)

乾蔥碎 Chopped shallot              30克(g)

薑片 Sliced ginger                       30克(g)

米酒 Rice wine                            50毫升(ml)

📌汁料 Sauce:

米酒 Rice wine                            2湯匙(tbsp)

蠔油 Oyster sauce                       1湯匙(tbsp)

蜆蚧醬 Clam sauce                     30克(g)

代糖 Erythritol                            ½湯匙(tbsp)

📌醃料 Marinade:

生抽 Light soy sauce                   1湯匙(tbsp)

老抽 Dark soy sauce                   ½湯匙(tbsp)

米酒 Rice wine                            1湯匙(tbsp)

胡椒粉 Ground white pepper      少許(to taste)

🔪煮法 Method:

1. 雞排浸淡鹽水1小時, 可去除雪味和增加雞肉水份

Soak chicken chop in mild salted water for 1 hour, eliminating the freezer taste and making the chicken more moist.

2. 調好汁料備用

Mix all the seasonings for the sauce, and set aside.

3. 切掉香菇蒂、雞排切件

Trim off shiitake stems. Cut chicken chop into pieces.

4. 加入醃料醃15分鐘

Marinate for 15 minutes.

5. 小火燒熱油, 分別慢煎雞件、香菇至微焦, 起鍋備用

Fry chicken pieces and shiitake until browned over low heat, then set aside.

6. 中火燒熱油, 炒香乾蔥碎、薑片

Turn to medium heat. Put in shallot and ginger, and fry them until fragrant.

7. 倒入汁料煮至煮至濃稠

Pour in the sauce and cook until thickened.

8. 小火預熱煲仔, 依次加入雞件、香菇、汁料

Preheat the casserole over low heat. Add chicken, shiitake, and sauce in sequence.

9. 加入50毫升米酒, 上蓋焗煮5分鐘即成

Pour in 50ml of rice wine. Cover and cook for 5 minutes, and serve.

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