小菜
由 CookWhatHK0 次收藏
台灣三杯雞用麻油爆香薑、蒜同指天椒，加入雞腿肉炒香後以米酒、醬油同糖燜煮收汁，最後拋入九層塔逼出香氣即成。
將薑和蒜頭輕輕拍碎，指天椒則斜切成小段備用。
Smash the ginger and garlic; slice the bird's eye chillies diagonally into segments.
預熱一個煲鍋，開大火，倒入麻油，再放入拍碎的薑、蒜頭和切好的指天椒，將它們爆香。
Preheat the pot over high heat and stir-fry the ginger, garlic and chillies in sesame oil until fragrant.
待香氣散發後，加入雞肉塊，轉為中火，快速翻炒大約4分鐘，直到雞肉煮熟。
Add the chicken, reduce to medium heat and stir-fry quickly for about 4 minutes until cooked through.
隨後，倒入米酒、醬油和糖，拌炒均勻。待湯汁煮滾後，轉成小火，蓋上鍋蓋，燜煮約10分鐘。
Add rice wine, soy sauce and sugar, stir to combine; once the sauce boils, reduce to low heat, cover and simmer for 10 minutes.
10分鐘後，打開鍋蓋，將火轉大，繼續煮1至2分鐘，讓湯汁收乾，直到醬汁變得濃稠即可。
Uncover, raise the heat to high and cook for 1-2 minutes to reduce the sauce until thick.
放入九層塔，快速翻炒，待九層塔的香氣散發出來後，就可以盛盤上桌了。
Finally, toss in the Thai basil and stir-fry briefly to release the aroma, then plate up.
