Home dish
by CookWhatHK0 saved
Red-braised mini drumettes with spring onion pan-fry marinated chicken golden, then braise in soy, sugar, garlic, and chilli until glossy and tender.
Wash and prepare all ingredients.
食材洗淨備妥。
Marinate the drumettes in the marinade for 15 minutes.
翅小腿放入醃料醃製15分鐘。
Use the flat of a knife to smash and roughly chop the spring onion, garlic, and chilli.
將蔥，蒜頭與辣椒用刀面拍扁切開。
Heat a frying pan with oil over medium-low heat.
平底鍋放入油，中小火熱鍋。
Pan-fry the marinated drumettes until the surface is golden — they don't need to be fully cooked through. Remove and set aside.
醃好的翅小腿入鍋將表面煎至金黃，不用煎熟。取起備用。
Stir-fry the spring onion, garlic, and chilli until fragrant.
蔥蒜與辣椒入過中炒香。
Pour in the braising sauce (soy sauce and water), heat until boiling and fragrant.
倒入紅燒醬汁(醬油&飲用水)，加熱到醬汁沸騰，聞到醬汁的香味。
Add the pan-fried drumettes.
放入煎好的翅小腿。
Cover and reduce to low heat. Open the lid every 5 minutes to turn the drumettes. Braise for 20–30 minutes. If the sauce is running low, add a little water or soy sauce as needed.
蓋上鍋蓋，轉小火。每5分鐘開蓋翻動翅小腿一次。悶煮20~30分鐘即可。途中若醬汁快燒光了請酌量加入飲用水或醬油。
Note: The top of the drumette is harder to cook through. After 15 minutes of braising, flip them top-side down into the sauce and continue braising for 10–15 more minutes.
備註：翅小腿的頂端組織較難熟透，悶煮15分鐘後可以將頂端朝下埋入醬汁繼續悶煮10~15分鐘。
Plate and serve.
盛盤，上桌。
