高山菜蒸醉鸡 Steamed Drunken Chicken with Vegetables

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【材料】
菜园鸡1只、高山菜30克(浸泡)、姜1块(拍扁)
【腌料】
高山糯米黄酒6汤匙、盐1汤匙
【调味料】
御膳米酒3汤匙、糖1茶匙、生抽1汤匙、蚝油1茶匙、水2汤匙
【做法】
1. 将鸡洗净,把腌料搽匀鸡身内外,腌置2小时。(图1)
2. 把姜塞入鸡腹内,以大火蒸20分钟至鸡熟,取出待凉斩件排碟。(图2-3)
3. 高山菜洗净,揸干水份。
4. 烧热2汤匙油,放入高山菜炒香,加入调味料煮滚便可盛起置放鸡块旁享用。(图4-5)

【Ingredients】
1 whole farm chicken, 30g highland vegetable (soaked), 1 piece ginger (smashed)
【Marinade】
6 tbsp KOSAN glutinous rice wine, 1 tbsp salt
【Seasonings】
3 tbsp Royal Chef rice wine, 1 tsp sugar, 1 tbsp soy sauce, 1 tsp oyster sauce, 2 tbsp water
【Method】
1. Clean and wash chicken, marinate inside out with marinades for 2 hours.(pic 1)
2. Stuff ginger into chicken’s abdomen and steam in high heat for 20 minutes or until cooked; let
cool and chop into small pieces and arrange in plate.(pic 2-3)
3. Wash highland vegetable and squeeze out water.
4. Heat 2 tbsp oil in wok, sauté highland vegetable until fragrant, and then toss in seasoning, once
boiled, dish out and serve with chicken meat. (pic 4-5)