Home dish
by CookWhatHK0 saved
Sweet potato braised chicken pan-fries marinated thigh skin-side down, then braises it with sweet potato, ginger, garlic, and oyster sauce.
Scrub and peel the sweet potatoes, then cut into rolling wedges.
將番薯仔細刷洗乾淨，削去外皮後，切成大小適中的滾刀塊備用。
Defrost the chicken thighs overnight in the fridge. Wash and cut into 3-4 cm pieces using kitchen scissors. Mix with marinade and leave for 10 minutes.
雞腿肉在前一晚就先從冷凍庫取出，放入冰箱冷藏室進行低溫解凍。烹煮前，將雞腿肉清洗乾淨，再用廚房剪刀剪成約3到4公分的小塊。加入白胡椒粉、黑胡椒粒和生粉，抓醃均勻後，靜置10分鐘讓其入味。
Scrub the old ginger and thinly slice for better fragrance when stir-fried. Wash the garlic, crush, and remove the skin.
老薑也要刷洗乾淨，切成薄片，這樣在爆香時更容易釋放香氣。蒜瓣洗淨後，用刀拍碎並剝去外膜。
Use a non-stick pan, place chicken skin-side down without adding oil, arrange evenly, cover, and pan-fry for 8 minutes. Stir once.
取一個不沾鍋，將雞腿肉的雞皮面朝下，均勻地鋪在鍋底，不需要額外放油。蓋上鍋蓋，煎約8分鐘，再翻炒一下。
Add the ginger and garlic to the pan, cover, and stir-fry together with the chicken for 2 minutes to release the fragrance.
把切好的薑片和拍碎的蒜瓣加入鍋中，與雞腿肉一同蓋上鍋蓋，爆香約2分鐘。
Once the aroma from ginger and garlic is released, add the sweet potato chunks and stir-fry briefly.
待蒜和薑的香氣充分釋放出來後，再將切好的番薯塊倒入鍋中，稍微拌炒一下。
Once everything is fragrant, add the seasonings: vegetarian oyster sauce and fruit vinegar. Stir to mix, cover, and braise for 10 minutes.
當所有食材都炒出香氣後，就可以加入調味料了：素蠔油和果醋。將它們拌炒均勻，再蓋上鍋蓋，小火悶煮10分鐘。
After 10 minutes, open the lid and stir once more. The sweet potato and chicken should be fully cooked and the sauce reduced. Turn off the heat and serve.
10分鐘後，打開鍋蓋，再次翻拌一下。此時，番薯和雞腿肉應該都已經熟透入味，湯汁也收得差不多了。關火，地瓜燒雞完成。 小撇步： 醬油燒雞腿本身就非常美味又下飯，如果能再加一點醋，會讓雞腿的風味更上一層樓。選用純釀果醋，不僅能帶來鹹、酸、甜的豐富口感，還能避免攝取過多的糖分。此外，加入番薯不僅能增加菜餚的營養價值和膳食纖維，果醋與番薯的搭配也意外地合拍，讓這
