小菜
由 CookWhatHK0 次收藏
沙薑蒸雞用沙薑、葱頭同花雕酒醃透，再隔水蒸熟，雞肉滑嫩又惹味。
將雞切件，葱頭切碎。
Cut the chicken into pieces and finely chop the shallot.
雞用 1 匙鹽、2 匙沙薑粉、葱頭、花雕酒及蠔油醃至少 1 小時。
Marinate the chicken with 1 tsp salt, 2 tsp sand ginger powder, the shallot, Huadiao wine and oyster sauce for at least 1 hour.
放入滾水，用大火隔水蒸 8 分鐘即可。
Place over boiling water and steam over high heat for 8 minutes.
