家乡梅菜蒸鸡 Home Style Steamed Chicken with Mei Chai

         

材料:

全鸡1只、甜梅菜300克、八角3粒、桂皮3寸、蒜头2大粒、水650毫升、粟粉水适量

调味料A:

黑酱油1汤匙、生抽3汤匙、盐1茶匙、胡椒粉少许

调味料B:

蚝油2汤匙、生抽2汤匙、糖1茶匙、鸡精粉1茶匙、绍兴酒1汤匙、麻油1茶匙

做法:

1.鸡洗净拭干水份把调味料A搽匀鸡肚内外腌2小时,然后以热油炸至呈金黄色取出沥油。

2.梅菜洗净用清水浸20分钟,揸干水切碎并以干镬炒至干身,盛起。

3.倒入5汤匙油炒香蒜头、八角和桂皮,加入梅菜和调味料B翻炒。

4.注入水煮滚后,加盖慢火焖煮30分钟,调入粟粉水煮至浓稠状盛起塞入鸡肚内。

5.把已处理好的鸡,放入大钢碗中,以保鲜膜纸封着隔水炖1 1/2小时至鸡肉酥烂即可。

 

Ingredients:

1 whole chicken, 300g sweet Mei Chai, 3 pcs star anise, 3 inches cinnamon, 2 whole garlic, 650ml water, some starch

Seasoning A:

1 tbsp dark soy sauce, 3 tbsp soy sauce, 1 tsp salt, dash of pepper

Seasoning B:

2 tbsp oyster sauce, 2 tbsp soy sauce, 1 tsp sugar, 1 tsp chicken stock granule, 1 tbsp cooking wine, 1 tsp sesame oil

Method:

  1. Wash and pat dry chicken and then marinate with seasoning A inside out for 2 hours; then deep fry until golden brown.
  2. Soak Mei Chai for 20 minutes and then squeeze out water, chopped and stir fry in wok until dry up.
  3. Heat up 5 tbsp oil in wok and sauté garlic, star anise and cinnamon until fragrant, and then toss in Mei Chai and seasoning B.
  4. Pour in water and cover with lid, simmer in low heat for 30 minutes, and then thicken with starch and pour it into chicken stomach.
  5. Place the whole chicken in a big bowl and cover with cling and then steam for 1 1/2 hour until meat is thoroughly soften.

 

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