小食
由 CookWhatHK0 次收藏
自家製燒鳥將清酒醃過的雞肉串起燒香，再裹上以焦糖、豉油、清酒同味醂煮成的照燒醬。
將竹籤浸水。用清酒搓勻雞髀，放入雪櫃醃30分鐘。用廚房紙拍乾，切成一口大小。將雞肉均勻地穿入竹籤。
Start by soaking your bamboo skewers in water. Take the chicken thighs, rub them with the sake, and then place them in the refrigerator to rest for 30 minutes. After resting, pat them dry with paper towels and cut them into bite-sized pieces. Carefully thread these chicken pieces evenly onto the made skewers.
在平底鍋中混合砂糖和水，以中火加熱至呈焦糖色。小心加入滾水（可能會濺出），輕輕攪拌，然後加入清酒、味醂和豉油。煮至沸騰後熄火備用。（不要讓醬汁收得太乾。）
In a skillet, combine the sugar and water. Heat this mixture over medium heat, stirring until it transforms into a caramel color. Very carefully, add the boiling water (be aware that it might splatter), and stir gently. Add the sake, mirin, and soy sauce. Once the mixture comes to a boil, remove it from the heat and set it aside. Make sure not to let it reduce too much.
用鹽和蒜粉調味串好的雞肉。烤至表面金黃、熟透。分兩批（每批10串），將烤好的雞肉放入醬汁鍋中，用小火加熱，以夾子翻動使醬汁均勻裹上，直至醬汁光亮、雞肉充分上色。上桌享用。
Season the skewered chicken with salt and garlic powder. Grill the chicken until it's nicely browned and well cooked. Now, working in two batches of 10 skewers each, transfer the grilled chicken to the skillet containing the sauce. Heat this over low heat, using tongs to turn the skewers and ensure they are evenly coated, until the sauce becomes glossy and the chicken is well covered. Serve immediately.
