小菜
由 CookWhatHK0 次收藏
地瓜燒雞先將雞腿皮朝下乾煎，再加入番薯、薑、蒜、素蠔油和果醋燜煮至收汁入味。
將番薯仔細刷洗乾淨，削去外皮後，切成大小適中的滾刀塊備用。
Scrub and peel the sweet potatoes, then cut into rolling wedges.
雞腿肉在前一晚就先從冷凍庫取出，放入冰箱冷藏室進行低溫解凍。烹煮前，將雞腿肉清洗乾淨，再用廚房剪刀剪成約3到4公分的小塊。加入白胡椒粉、黑胡椒粒和生粉，抓醃均勻後，靜置10分鐘讓其入味。
Defrost the chicken thighs overnight in the fridge. Wash and cut into 3-4 cm pieces using kitchen scissors. Mix with marinade and leave for 10 minutes.
老薑也要刷洗乾淨，切成薄片，這樣在爆香時更容易釋放香氣。蒜瓣洗淨後，用刀拍碎並剝去外膜。
Scrub the old ginger and thinly slice for better fragrance when stir-fried. Wash the garlic, crush, and remove the skin.
取一個不沾鍋，將雞腿肉的雞皮面朝下，均勻地鋪在鍋底，不需要額外放油。蓋上鍋蓋，煎約8分鐘，再翻炒一下。
Use a non-stick pan, place chicken skin-side down without adding oil, arrange evenly, cover, and pan-fry for 8 minutes. Stir once.
把切好的薑片和拍碎的蒜瓣加入鍋中，與雞腿肉一同蓋上鍋蓋，爆香約2分鐘。
Add the ginger and garlic to the pan, cover, and stir-fry together with the chicken for 2 minutes to release the fragrance.
待蒜和薑的香氣充分釋放出來後，再將切好的番薯塊倒入鍋中，稍微拌炒一下。
Once the aroma from ginger and garlic is released, add the sweet potato chunks and stir-fry briefly.
當所有食材都炒出香氣後，就可以加入調味料了：素蠔油和果醋。將它們拌炒均勻，再蓋上鍋蓋，小火悶煮10分鐘。
Once everything is fragrant, add the seasonings: vegetarian oyster sauce and fruit vinegar. Stir to mix, cover, and braise for 10 minutes.
10分鐘後，打開鍋蓋，再次翻拌一下。此時，番薯和雞腿肉應該都已經熟透入味，湯汁也收得差不多了。關火，地瓜燒雞完成。 小撇步： 醬油燒雞腿本身就非常美味又下飯，如果能再加一點醋，會讓雞腿的風味更上一層樓。選用純釀果醋，不僅能帶來鹹、酸、甜的豐富口感，還能避免攝取過多的糖分。此外，加入番薯不僅能增加菜餚的營養價值和膳食纖維，果醋與番薯的搭配也意外地合拍，讓這
After 10 minutes, open the lid and stir once more. The sweet potato and chicken should be fully cooked and the sauce reduced. Turn off the heat and serve.
