Home dish
by CookWhatHK0 saved
Sichuan pepper chicken (jiao ma ji) pan-fries chicken thigh skin-side down until crisp, then dresses it in a tangy garlic, vinegar and lemon sauce.
Ask the butcher to debone the chicken thigh. After washing, use kitchen scissors to trim off excess skin and fat, then score the meat side against the grain to prevent it from shrinking when cooked. Sprinkle on the marinade, press gently, and refrigerate for 30 minutes.
仿土雞腿請攤商幫去骨，洗過用料理剪刀修掉多餘的皮跟油，用刀在雞肉面逆紋垂直劃刀防煎熟後肉縮；撒上醃料略按壓放雪櫃靜置30分鐘。
While waiting for the chicken to marinate, prepare the jiao ma ji sauce. Wash and chop the coriander finely. Mince the garlic. Deseed the chilli and cut into fine pieces. Mix the fruit vinegar, lemon juice and soy sauce as a substitute for fish sauce. Combine all the ingredients and mix well.
等待雞腿排熟成時間，準備椒麻雞醬汁材料。香菜洗淨剪末、蒜瓣切末、辣椒去籽剪末；用果醋、檸檬汁、醬油替代魚露；全部材料拌勻。
One-pan principle: first fry the egg and carrot with a little oil over low heat, deciding on the egg doneness to your preference.
一鍋到底原則：先小火加油煎蛋跟紅蘿蔔，依喜歡熟成程度決定蛋煎法。
Using the same pan without adding more oil, arrange the chicken skin-side down evenly and cover to cook for 10 minutes to crisp the skin. After 10 minutes, flip over, cover leaving a gap and cook on medium-high for 2 minutes until the chicken is fully cooked and the fat is rendered out.
用煎蛋原鍋不用放油，雞腿皮面朝鍋底均勻擺好，蓋鍋煎10分鐘讓皮酥脆。10分鐘後翻面，蓋鍋留縫中大火煎2分鐘，雞腿全熟逼油。
Just before removing from the pan, flip back skin-side down and cook on medium-high for 1 more minute to crisp the skin further. Turn off the heat and plate.
最後起鍋前翻回雞皮面朝鍋底中大火煎1分鐘讓皮更酥脆，熄火，盛盤。
Use the oil rendered from cooking the chicken to stir-fry the cabbage (see separate stir-fried cabbage recipe for method).
用煎雞腿逼出的油炒高麗菜（作法另見餐廳炒高麗菜食譜）。
When serving, pour the jiao ma ji sauce over the pan-fried chicken thigh. Use kitchen scissors to cut it up for easier eating. Delicious.
上桌時把椒麻醬汁淋在煎香的雞腿排上，用料理剪刀剪開較方便夾取，好吃。
