小菜
由 CookWhatHK0 次收藏
松露醬油撈雞以松露醬油、黃酒及蠔油醃雞腿，再用電飯煲蒸熟，撕成小塊淋上醬汁。
備料。
Prepare the ingredients.
雞腿以熱水汆燙去血水，撈起備用。
Blanch the chicken legs in boiling water to remove the blood, then drain and set aside.
將蔥段、薑片、黃酒、兩種醬油、砂糖、蠔油混合成醃料。
Mix the spring onion sections, ginger slices, Shaoxing wine, both soy sauces, sugar and oyster sauce to make the marinade.
雞腿放入醃料中，醃漬30分鐘。
Place the chicken legs in the marinade and marinate for 30 minutes.
電鍋內鍋底鋪蔥段，放雞腿，倒入醃汁，按下煮飯鍵蒸熟（約30分鐘）。
Line the bottom of the rice cooker pot with the spring onion sections. Place the chicken legs on top and pour in the marinade. Press the cook button and steam until done (about 30 minutes).
雞腿放涼後撕成小塊。
Once cooled, tear the chicken into small pieces.
淋上鍋中醬汁，撒白芝麻、蔥花或蔥絲裝飾即可。
Drizzle with the cooking juices from the pot. Garnish with white sesame seeds and spring onion. Serve.
