小菜
由 CookWhatHK0 次收藏
照燒雞腿將去骨雞腿煎至金黃，再以蜂蜜、生抽、老抽和蠔油調成的醬汁燜煮收稠，掛汁惹味。
雞腿去骨，撒上黑椒、鹽、料酒，加入蔥薑蒜醃十五分鐘。鑊裡放油，雞皮朝下煎。
Debone the chicken legs, season with black pepper, salt, and cooking wine. Add the spring onion, ginger, and garlic and marinate for 15 minutes. Heat oil in a pan and place the chicken skin-side down to pan-fry.
煎至金黃色後翻面繼續煎。
Pan-fry until golden brown, then flip and fry the other side.
快煎好時，將醃肉用的蔥薑蒜放入鑊中爆香。加入調味汁大火煮開後轉小火燜十分鐘（蜂蜜1湯匙+生抽3湯匙+老抽1湯匙+蠔油1湯匙+開水4湯匙混合）。
When the chicken is nearly done, stir-fry the marinade aromatics (spring onion, ginger, garlic) in the pan until fragrant. Pour in the sauce (1 tbsp honey + 3 tbsp light soy sauce + 1 tbsp dark soy sauce + 1 tbsp oyster sauce + 4 tbsp boiling water, mixed together), bring to a boil over high heat, then reduce to low heat and braise for 10 minutes.
燜煮十分鐘後大火收汁至濃稠，掛汁後非常漂亮，多留些湯汁拌飯。
After braising for 10 minutes, turn up the heat to reduce the sauce until thick and glossy. Leave extra sauce to serve over rice.
切開裝盤。
Slice and arrange on a plate.
淋上湯汁，完成。
Drizzle the remaining sauce over the top. Done!
