Home dish
by CookWhatHK0 saved
Spring Onion Braised Chicken Leg pan-fries boneless thigh skin-side until golden, then stir-fries with spring onion, soy sauce paste, and ketchup.
Cut the boneless chicken thigh into appropriately sized pieces. Heat the wok, place the chicken skin-side down and pan-fry on medium-low heat until the skin is lightly golden.
將去骨雞腿排切成適合入口的大小。熱鍋後把雞腿肉雞皮朝下放入鍋中，用中小火慢慢煎，直到雞皮呈現微金黃色。
Once the skin side is golden, flip the chicken pieces to one side and use the rendered chicken fat to stir-fry the white parts of the spring onion until fragrant, then mix and toss the chicken pieces and white spring onion together.
當雞皮煎至金黃後，將雞塊翻面並撥到鍋子的一邊。利用鍋中煎出的雞油來爆香蔥段（只用蔥白部分），待蔥白香氣散發出來後，再將雞塊與蔥白一起拌炒均勻。
Add all the seasoning and stir-fry evenly, then add the green parts of the spring onion and toss well. Done.
隨後加入所有準備好的調味料，充分拌炒均勻。最後，放入蔥綠部分，稍微拌炒一下即可完成。
If you love spring onion fragrance, feel free to add more for extra aroma.
如果您特別喜歡蔥的香氣，可以多加一些蔥來提升風味喔。 贴士 蔥的香氣總是令人回味無窮，它不僅能有效去除食材的腥味，還能為整道菜餚增添豐富的香氣。這道菜的雞腿肉煎得恰到好處，再裹上醬油膏鹹香中帶有番茄醬微甜的滋味，無論是作為便當菜還是日常家常菜，都是非常下飯的好選擇。
