Home dish
by CookWhatHK0 saved
Garlic Stir-Fried Chicken Leg renders chicken skin in a dry pan, then braises the pieces with ginger and garlic in their own fat and soy sauce.
Rinse the chicken leg pieces to remove impurities and blood. Smash and peel the garlic cloves. Slice the ginger thinly. Cut the chilli diagonally into long slices (for colour).
在烹煮雞腿塊之前，請先將其清洗乾淨，去除雜質和血水。蒜瓣洗淨後，用剁刀拍碎並剝去外膜。薑則切成薄片。辣椒剪成斜長片狀，主要用於配色。
Place the chicken leg pieces skin-side down in a cold pan on low heat without oil. Cover and cook for 6 minutes until the chicken skin renders its fat. After 6 minutes, flip the pieces.
將雞腿塊均勻地放入鍋中，無需放油，以小火加熱，確保雞皮面朝下。蓋上鍋蓋，煎約6分鐘，直到雞皮開始釋出油脂。6分鐘後，使用筷子將雞腿塊翻面。
Push the chicken to the side, add the ginger and smashed garlic and stir-fry in the rendered chicken fat until fragrant. Cover and cook for 3 minutes. Uncover, stir-fry, add the seasoning and mix well. Cover again and cook for 5 more minutes. Uncover, stir-fry, then cook uncovered to reduce the sauce. Turn off heat and finish.
在鍋中騰出一些空間，放入老薑片和拍碎的蒜瓣。利用雞皮所釋出的油脂來爆香薑蒜，再蓋上鍋蓋，煸煮3分鐘。3分鐘後，打開鍋蓋，進行翻炒。接著加入所有調味料，拌炒均勻後，再次蓋上鍋蓋，燒煮5分鐘。5分鐘到後，打開鍋蓋繼續翻炒，並保持開蓋燒煮，讓湯汁收濃。待湯汁收乾後即可熄火，完成這道料理。
If you have oyster sauce, it works well too. Rinse the spring onion greens, drain and shred with scissors, then soak in clean water. Use as a garnish to give the dish a refined look on the table.
如果家中有蠔油，不妨嘗試加入，其風味也會非常不錯。將蔥綠清洗乾淨並瀝乾水分，用剪刀剪成細絲，再浸泡在清水中，作為盤飾能讓餐點看起來更有質感。 贴士 我的媽媽在拜拜後，會將整隻雞切塊，再在下一餐用醬油炒蒜瓣，配飯吃起來特別美味。如果你不常拜拜，或者不擅長剁雞，這都沒關係，直接購買切好的雞腿塊，用醬油炒蒜瓣，味道一樣會非常可口。
