麻香乾蔥雞 Sauted Chicken with Shallot and Sesame Oil

麻香乾蔥雞



材料:

光雞(斬件) 半隻

乾紅椒(浸軟) 1隻

乾蔥 8粒

紅椒(切角) 1隻

筍肉(切件) 2両

薑 4片



醃料:

生抽 1湯匙

老抽 1茶匙

糖 1/2茶匙

薑汁酒 1茶匙

麻油 1/2茶匙

生粉 1湯匙



獻汁:

水 5湯匙

生抽 1茶匙

老抽 1茶匙

糖 1茶匙

生粉 1茶匙



做法:

1.光雞斬件,洗淨,抹乾,拌入醃料待20分鐘.

2.乾紅椒切段,乾蔥頭略拍.

3.燒兩湯匙油,加1茶匙麻油,放下雞件爆炒至8成熟.

4.將所有材料放下兜勻至雞件熟透,埋獻便成.



Sauted Chicken with Shallot and Sesame Oil



Ingredients:

1/2 chicken, cut into pieces

1 dried red chilli,soaked

8 clove of shallot

1 red pepper,cut into pieces

2 tael bamboo shoot,cut into piece

4 slices of ginger



Marinade:

1 tbsp light soy sauce

1 tsp dark soy sauce

1/2 tsp sugar

1 tbsp ginger wine

1/2 tsp sesame oil

1 tbsp cornflour



Sauce:

5 tbsp water

1 tsp light soy sauce

1 tsp dark soy sauce

1 tsp sugar

1 tsp cornflour



Method:

1.Cut chicken into pieces.Rinse and wipe dry.Stri Marinade in for 20 mins.

2.Soak dried red chilli until soft.Cut into sections.Press shallots briefly.

3.Heat 2 tbsp oil,then add in 1 tsp sesame oil.Put chicken in and saute until 80% done.

4.Add in all ingredients,sauted until in good smell.

5.Thicken with sauce.Serve