小菜
由 CookWhatHK0 次收藏
港式薯仔炆雞翼先煎香醃好的雞中翼，再與薯仔、洋蔥和薑同炆，以生抽、老抽和蠔油煮成濃汁。
將雞翼洗乾淨，用廚房紙印乾，斬半，加入醃料醃半小時。(雞翼斬半方便醃入味和食用，如果不斬半亦可以用叉在雞翼上刺小洞再醃肉)
Wash the chicken wings, pat dry with kitchen paper, cut in half, and marinate with the marinade for 30 minutes. (Cutting them in half makes marinating and eating easier; alternatively, use a fork to poke small holes before marinating.)
薯仔去皮切塊。洋蔥切小塊，薑切片。
Peel and cut the potatoes into chunks. Cut the onion into small pieces. Slice the ginger.
將雞翼用中大火每面煎一分鐘左右，煎香即可。夾起備用。醃料有剩留下備用。
Pan-fry the chicken wings over medium-high heat for about 1 minute per side until lightly golden. Set aside. Reserve any leftover marinade.
利用煎雞翼剩餘的油炒香洋蔥和薑。
Using the remaining oil from frying the wings, stir-fry the onion and ginger until fragrant.
加入薯仔翻炒。將大概1.5碗熱水加到剩餘的醃料中，攪匀，加入薯仔中，大火煮滾。加入生抽和蠔油，加蓋煮五分鐘。
Add the potatoes and stir-fry. Mix about 1.5 bowls of hot water into the reserved marinade, stir well, and add to the potatoes. Bring to a boil over high heat. Add light soy sauce and oyster sauce, cover and cook for 5 minutes.
加老抽和雞翼，再加蓋煮五分鐘。開蓋後將汁煮到理想的稠度，灑上蔥花即可。
Add the dark soy sauce and chicken wings, cover and cook for a further 5 minutes. Uncover and reduce the sauce to the desired consistency. Garnish with chopped spring onion.
煮後感: 超下飯的一道菜。如果家中有小孩或老人，可以考慮將雞翼去骨或改用雞腿肉，更方便食用。這樣的煮法，雞翼香滑，薯仔軟綿綿，好好吃！
After cooking note: a great dish with rice. For small children or the elderly, consider deboning the wings or switching to chicken thigh meat for easier eating. Cooked this way the chicken wings are silky and tender, and the potatoes are soft and fluffy — delicious!
