栗子燒雞 Braised Chicken with Chestnut in Brown Sauce

材料 Ingredients

大雞腿 Chicken leg with thight 2 隻 each 冷凍去皮栗子 Frozen shelled chestnut 1/3 磅 lb (150g) 薑 Ginger 2 片 slice 紅燒醬汁 Brown Sauce 3 份 portion

做法

1.	雞腿剁成小塊。薑切成小片。
2.	將紅燒醬汁準備好。
3.	將雞腿塊放進鍋裡用大火乾煎到兩面金黃。夾出雞腿放在砂鍋內。煎出來的雞油不要。
4.	加入栗子和薑片到砂鍋內﹐與雞塊略拌。
5.	倒入紅燒醬汁。加蓋用中火煮 20 分鐘﹐中途要攪拌幾次使其平均入味。拿開蓋子用大火燒到醬汁變稠後即可食用。

PROCEDURE

1.	Chop the chicken legs into small pieces. Cut the ginger into small slices.
2.	Get the Brown Sauce ready.
3.	Pan-fry the chicken pieces without oil in high heat until golden brown on both sides. Discard the oil from chicken and place the chicken in a clay pot.
4.	Mix the chestnuts and ginger with the chicken.
5.	Add the brown sauce in the clay pot. Cover and cook in medium heat for 20 minutes; stir several time during cooking for even seasoning. Uncover and turn the heat to high. Continue cooking until the sauce is thick.

最後更新 (Last Update): 07/12/2013
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