小菜
由 CookWhatHK0 次收藏
照燒雞肉，連皮雞髀以豉油、味醂同清酒醃過，皮面煎香後燜煮至裹滿光澤醬汁。
在碗中將豉油、味醂、清酒、麻油同粟粉拌勻。放入整塊雞髀，醃約 15 分鐘。
In a bowl, combine the soy sauce, mirin, sake, sesame oil, and cornstarch, stirring them together. Add the whole chicken thighs to this mixture and let them marinate for about 15 minutes.
鑊中燒熱少許油。將雞肉去除多餘醃料，皮面朝下放入。蓋上鑊蓋，煎至皮略呈金黃色。
Heat a frying pan with a small amount of oil. Take the chicken out of the marinade, allowing any excess to drip off, and place it in the pan skin-side down. Cover the pan with a lid and cook until the skin turns lightly golden brown.
將雞肉翻面，再蓋上蓋，繼續煮至熟透。
Flip the chicken over, replace the lid, and continue cooking until it is well cooked through.
將剩餘醃料同水加入鑊中，蓋上蓋，以小火燜約 10 分鐘。
Pour the remaining marinade and the water into the pan. Cover it once more and let it simmer for about 10 minutes.
煮好後，將雞肉取出，切成喜歡的大小，排放在碟上。
Once cooked, take the chicken out of the pan and slice it into pieces of your desired size. Arrange these slices on a serving plate.
將鑊中剩餘醬汁淋在雞肉上。
Spoon or pour the sauce left in the pan over the sliced chicken.
享用！
Serve immediately and enjoy!
