小菜
由 CookWhatHK0 次收藏
蔥油雞以嫩滑蒸雞配上熱油激香的薑蔥油，鹹香惹味，最適合送飯。
將蔥切成蔥白和蔥花兩部分。蔥花切粒備用，蔥白用刀面拍幾下。
Separate the spring onion into white and green parts. Dice the green parts and set aside; flatten the white parts with the flat of a knife.
將少許薑切片，用刀面拍幾下，餘下的薑磨成茸後備用。
Slice a little ginger and flatten it with the flat of a knife; grate the remaining ginger and set aside.
將雞用蔥白、薑片、鹽及花雕酒醃 30 分鐘。
Marinate the chicken with the spring onion whites, ginger slices, salt and huadiao wine for 30 minutes.
放入滾水蒸 10 至 15 分鐘。
Steam over boiling water for 10 to 15 minutes.
蔥油部分，先將蔥花、薑蓉及少許鹽放入一個碗中拌勻。
For the scallion oil, first combine the diced spring onion greens, grated ginger and a little salt in a bowl.
將油加熱，倒入蔥料中，並快速拌勻。
Heat the oil, pour it over the scallion mixture and stir quickly to combine.
蒸完的雞待涼後，切件即成。
Once the steamed chicken has cooled, chop it into pieces and it is done.
