小菜
由 CookWhatHK0 次收藏
卜卜蜆麻辣雞煲將醃好嘅雞件同薑、乾蔥、蒜頭煎香，加麻辣雞煲醬炒勻，再落鮮蜆煮至開口。
雞件用生抽、麻油、糖、胡椒粉、蠔油、花雕酒等調味料醃 5 分鐘。
Marinate the chicken pieces with light soy sauce, sesame oil, sugar, white pepper, oyster sauce, and Huadiao wine for 5 minutes.
燒熱鑊落 1 湯匙油爆香薑片、乾蔥同蒜頭，放入雞件煎香兩面至金黃。
Heat a pan with one tablespoon of oil and stir-fry the ginger, shallots, and garlic until fragrant, then add the chicken and sear both sides until golden.
加入雞煲醬炒香，灒酒。落一小碗水，落蜆冚蓋中小火煮至蜆開口。
Add the chicken-pot sauce and stir-fry until fragrant, then deglaze with wine. Add a small bowl of water, put in the clams, cover, and cook over medium-low heat until the clams open.
最後落辣椒、芫荽兜炒即可上碟。
Finally add the chilli and coriander, toss to combine, and serve.
