小菜
由 CookWhatHK0 次收藏
豆豉蒜蓉蒸雞髀，雞肉先醃後鋪上炒香的豆豉、蒜、薑及小米椒同蒸，鮮嫩多汁。
雞髀切成小塊。
Cut the chicken thighs into small pieces.
加入鹽、糖、胡椒粉、味精、料酒撈勻後，醃製 1 小時。
Add salt, sugar, white pepper, MSG and cooking wine, mix well by hand and marinate for 1 hour.
蒜、薑、小米椒、豆豉切碎。
Finely chop the garlic, ginger, bird's eye chilli and fermented black beans.
鑊內倒少許油，用小火將上面的材料略炒，炒出香味。
Add a little oil to the wok and stir-fry the chopped aromatics over low heat until fragrant.
將炒過的料及生粉加入醃好的雞塊中撈勻。
Add the stir-fried aromatics and cornstarch to the marinated chicken and mix well by hand.
放入碟中，用大火蒸，上汽後蒸 25 分鐘。
Place on a plate and steam over high heat; once steaming, steam for 25 minutes.
蒸至 20 分鐘時放入切好的蔥粒，再蒸 5 分鐘。
At the 20-minute mark, add the chopped spring onion and steam for 5 more minutes.
出鑊即成。
Remove from the steamer and serve.
