Chicken with Ginger and Scallion Oil
繁體中文

Ingredients
Boneless chicken leg (with skin)2 piece
Salt1/2 tsp
Shao-xing wine1 Tbs
Ginger scallion oil sauce1 portion
 薑蔥油淋雞圖片

Instructions
1.Prepare the Ginger Scallion Oil Sauce.
2.Rinse the chicken then pat dry with paper towels. Evenly spread the salt and Shao-xing wine all over the chicken.
3.Boil water in a steamer. Steam the chicken over high heat until the chicken is done, approx. 20 minutes. I used Ta-tung rice cooker to steam the chicken.
4.Transfer the chicken onto a chopping board and cut it into 1.25cm/0.5" wide strips after cooling a little bit. Plate the chicken and top with the ginger, scallion and cilantro from part A of Ginger Scallion Oil Sauce.
5.Place the remaining juice from steaming chicken and part C from Ginger Scallion Sauce in a sauce pan; mix and cook until the sauce is reduced to 2/3. Heat the oil from part B of Ginger Scallion Oil Sauce until very hot. Pour the hot oil over the scallion, ginger and cilantro then add the heated sauce. Serve immediately.



薑蔥油淋雞
ENGLISH

材料
無骨帶皮大雞腿2 片
鹽1/2 小匙
紹興酒1 大匙
薑蔥油醬汁1 份
 薑蔥油淋雞圖片

做法
1.準備薑蔥油醬汁。
2.雞肉洗乾淨後用紙巾擦乾。將鹽和紹興酒均勻地抹在雞肉上。
3.蒸籠水燒滾。將雞肉裝盤用大火蒸熟，約20分鐘(我是用大同電鍋蒸)。
4.蒸完後取出雞肉放在砧板上，待稍涼後切成1.25cm/0.5"寬長條。雞肉裝盤後把濃蔥油醬汁A料鋪在雞肉上。
5.蒸雞剩餘的雞汁和濃蔥油醬汁C料在小鍋煮到剩2/3。另將濃蔥油醬汁B料的油燒熱到冒煙。將熱油淋在蔥﹐薑和香菜絲後再淋上加熱過的醬汁。趁熱食用。





最後更新 (Last Update): 05/06/2021
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