小菜
由 CookWhatHK0 次收藏
蔥燒翅小腿先將醃好的翅小腿煎至金黃，再以醬油、糖、蒜頭及辣椒紅燒燜煮，至入味油亮。
食材洗淨備妥。
Wash and prepare all ingredients.
翅小腿放入醃料醃製15分鐘。
Marinate the drumettes in the marinade for 15 minutes.
將蔥，蒜頭與辣椒用刀面拍扁切開。
Use the flat of a knife to smash and roughly chop the spring onion, garlic, and chilli.
平底鍋放入油，中小火熱鍋。
Heat a frying pan with oil over medium-low heat.
醃好的翅小腿入鍋將表面煎至金黃，不用煎熟。取起備用。
Pan-fry the marinated drumettes until the surface is golden — they don't need to be fully cooked through. Remove and set aside.
蔥蒜與辣椒入過中炒香。
Stir-fry the spring onion, garlic, and chilli until fragrant.
倒入紅燒醬汁(醬油&飲用水)，加熱到醬汁沸騰，聞到醬汁的香味。
Pour in the braising sauce (soy sauce and water), heat until boiling and fragrant.
放入煎好的翅小腿。
Add the pan-fried drumettes.
蓋上鍋蓋，轉小火。每5分鐘開蓋翻動翅小腿一次。悶煮20~30分鐘即可。途中若醬汁快燒光了請酌量加入飲用水或醬油。
Cover and reduce to low heat. Open the lid every 5 minutes to turn the drumettes. Braise for 20–30 minutes. If the sauce is running low, add a little water or soy sauce as needed.
備註：翅小腿的頂端組織較難熟透，悶煮15分鐘後可以將頂端朝下埋入醬汁繼續悶煮10~15分鐘。
Note: The top of the drumette is harder to cook through. After 15 minutes of braising, flip them top-side down into the sauce and continue braising for 10–15 more minutes.
盛盤，上桌。
Plate and serve.
