小菜
由 CookWhatHK0 次收藏
雞件煎至金黃，再與豆豉、乾蔥、指天椒及蔥薑蒜同燜，醬香濃郁，惹味下飯。
雞肉（250 克，建議用雞翼，先從中間剪開再橫切一刀，每隻雞翼分四件，用 1 茶匙鹽、半茶匙糖、1 匙蠔油、半匙生粉抓勻，再用 1 匙食油封住雞肉水分，醃十分鐘）。豆豉一小把，指天椒 2 隻；乾蔥 2 個，蔥薑蒜適量。
Chicken (250 g — wings are recommended; cut each wing through the middle then crosswise into four pieces; toss with 1 tsp salt, half a tsp sugar, 1 spoon oyster sauce and half a spoon cornstarch until coated, then seal in 1 spoon oil to keep it moist and marinate for 10 minutes). A small handful of fermented black beans and 2 bird's eye chillies; 2 shallots, plus spring onion, ginger and garlic to taste.
鑊中下油，撒少許鹽防黐底，放入雞件煎至兩面金黃微焦。
Add oil to the pan, sprinkle in a little salt to stop sticking, then fry the chicken pieces until both sides are golden and lightly charred.
下薑蒜、乾蔥、豆豉爆香，加 1 匙生抽、適量老抽炒勻。
Add the ginger, garlic, shallots and black beans and fry until fragrant, then stir in 1 spoon light soy sauce and a little dark soy sauce until evenly mixed.
轉入砂煲，沿邊淋一圈廣東米酒，大火燜 3 分鐘。（也可不轉砂煲，直接用炒鑊。）
Transfer to a clay pot, drizzle a circle of Cantonese rice wine around the edge, and braise over high heat for 3 minutes. (You can skip the clay pot and use the wok directly.)
加入指天椒，轉小火再燜 2 分鐘。
Add the bird's eye chillies, lower to a gentle heat and braise for another 2 minutes.
上碟，加上蔥段。
Dish up and top with spring onion segments.
