小菜
由 CookWhatHK0 次收藏
蠔油三杯雞先乾煎雞腿出油，連薑蒜煸香，再以麻油、蠔油和米酒燜煮收汁，最後加九層塔和辣椒提香。
請提前一天將雞腿從雪櫃取出，以低溫方式解凍。烹煮前，務必徹底清洗乾淨並瀝乾水分。九層塔則需剪去粗硬的梗部，清洗後同樣瀝乾備用。老薑切成薄片，蒜瓣可選擇剝膜或切成蒜末，辣椒清洗後斜切成長片狀。
Thaw the chicken legs in the refrigerator the day before. Before cooking, rinse and drain. Trim the Thai basil, removing coarse stems, wash and drain. Slice the ginger thin. Peel or mince the garlic. Slice the chilli diagonally.
取一個不沾鍋，不放油，以小火預熱。將雞腿的雞皮面朝下，均勻地鋪在鍋中。蓋上鍋蓋，設定計時器煎煮6分鐘，直到雞皮釋出油脂。時間一到，將雞腿逐一翻面，並同時加入老薑片和蒜瓣，一同煸炒至香。
Place the chicken skin-side down in a non-stick pan over low heat with no oil. Cover and set a timer for 6 minutes until the skin renders its fat. When the timer goes off, flip each piece one by one, and add the ginger slices and garlic to sauté alongside.
加入半湯匙麻油，與鍋中食材一同拌炒。利用麻油將薑片和蒜瓣煸炒得更加香濃。隨後加入蠔油提味（請注意，為避免鍋中蒸氣污染蠔油，建議先將蠔油倒在湯匙上，再緩緩倒入鍋中）。
Add 1/2 tablespoon of sesame oil and toss. Use the sesame oil to fry the ginger and garlic until fragrant, then add the oyster sauce for flavour (pour the oyster sauce onto a spoon first before tipping into the pan to avoid steam contaminating the bottle).
倒入米酒，充分拌炒，讓麻油、蠔油和米酒的醬汁均勻地裹覆在雞腿上。蓋上鍋蓋，燉煮5分鐘。時間到了之後，打開鍋蓋繼續拌炒，並將火力轉至中大火，不加蓋地收汁，直到醬汁變得濃稠，緊緊地附著在雞腿上。
Add the rice wine and toss so the sesame oil, oyster sauce, and rice wine evenly coat the chicken. Cover and braise for 5 minutes. Then uncover, toss to combine, increase to medium-high heat and cook uncovered to reduce the sauce until it clings thickly to the chicken.
放入九層塔和辣椒片，快速翻拌幾下，讓九層塔的香氣充分散發出來，即可熄火上桌。 贴士 有三個關鍵點能讓這道菜更美味：首先，雞肉務必選用鮮嫩的走地雞腿；其次，醬料方面，建議使用純蠔油和冷壓麻油，以保持其純粹風味；最後，收汁的步驟要做到位，讓醬汁變得黏稠，緊密地裹住食材。另外，在倒入蠔油之前，先將其倒在湯匙上，這樣可以有效避免鍋中的蒸氣對蠔油造成污染。
Finally, add the Thai basil and chilli slices, toss briefly to release the basil fragrance, then turn off the heat and serve.
