Lutong-bahay
ni CookWhatHK0 na-save
Manok na pinrito hanggang ginto, ginisa sa tausi, shallots, siling labuyo at pampalasa sa malinamnam na toyo.
Manok (250 g — mas maganda ang wings; hatiin sa gitna tapos hiwain pahalang para apat na piraso bawat wing; ihalo sa 1 kutsaritang asin, kalahating kutsaritang asukal, 1 kutsarang oyster sauce at kalahating kutsarang cornstarch, isara sa 1 kutsarang mantika at i-marinate ng 10 minuto). Isang dakot na tausi at 2 siling labuyo; 2 shallots, dahon ng sibuyas, luya at bawang ayon sa panlasa.
Chicken (250 g — wings are recommended; cut each wing through the middle then crosswise into four pieces; toss with 1 tsp salt, half a tsp sugar, 1 spoon oyster sauce and half a spoon cornstarch until coated, then seal in 1 spoon oil to keep it moist and marinate for 10 minutes). A small handful of fermented black beans and 2 bird's eye chillies; 2 shallots, plus spring onion, ginger and garlic to taste.
Lagyan ng mantika ang kawali, budburan ng kaunting asin para hindi dumikit, iprito ang manok hanggang ginto at bahagyang tigang ang magkabilang panig.
Add oil to the pan, sprinkle in a little salt to stop sticking, then fry the chicken pieces until both sides are golden and lightly charred.
Idagdag ang luya, bawang, shallots at tausi, igisa hanggang mabango, ihalo ang 1 kutsarang toyo at kaunting dark soy sauce hanggang pantay.
Add the ginger, garlic, shallots and black beans and fry until fragrant, then stir in 1 spoon light soy sauce and a little dark soy sauce until evenly mixed.
Ilipat sa clay pot, lagyan ng paikot na Cantonese rice wine sa gilid, at lutuin sa malakas na apoy ng 3 minuto. (Pwedeng diretso sa kawali na lang.)
Transfer to a clay pot, drizzle a circle of Cantonese rice wine around the edge, and braise over high heat for 3 minutes. (You can skip the clay pot and use the wok directly.)
Idagdag ang siling labuyo, hinaan ang apoy at lutuin pa ng 2 minuto.
Add the bird's eye chillies, lower to a gentle heat and braise for another 2 minutes.
Iplato at lagyan ng dahon ng sibuyas.
Dish up and top with spring onion segments.
