Monday, 23 November 2015

酸姜芽鸡 ~ Sweet and Sour Ginger Chicken




食谱取自 有鱼有肉

酸姜芽鸡

1/2  甘榜鸡 斩块
3汤匙  酸姜芽 ( 嫩姜切成1公分丁 )

鸡腌料:
1/4茶匙  
1汤匙  生抽
胡椒粉少许
1  1/2茶匙  生粉

调味料:
1汤匙  
1/2汤匙  
1/2汤匙  绍兴酒
1汤匙 生抽
4汤匙 酸姜芽汁

做法
1. 将鸡斩块,与腌鸡料拌匀,腌30分钟。

2. 锅中烧热6汤匙油至8成熟(冒烟)。加入鸡块,改中火泡油片刻,取出沥干油份。

3. 以中火原锅烧热1汤匙油,加入调味料的1/2汤匙糖,煮至糖溶呈金黄色。

4. 加入酸姜芽丁炒片刻,加入泡过油的鸡块,洒下绍兴酒,生抽和酸姜芽汁,兜炒均匀。

5. 改文火煮至鸡肉熟透及汁液稍干稠即可。



Recipe source : Madam Choong’s Nostalgic Recipes

Sweet and Sour Ginger Chicken

Ingredients :
1/2  kampung chicken
3tbsp sweet and sour ginger cubes ( cut into 1cm dices )

Chicken Marinade :
1/4tsp salt
1tbsp light soy sauce
a pinch pepper
1  1/2tsp tapioca flour

Seasonings :
1tbsp oil
1/2tbsp sugar
1/2tbsp Shao Xing wine
1tbsp light soy sauce
4tbsp sweet and sour ginger juice

Method :
1. Chop chicken into chunks , combine chicken with chicken marinade and marinate for 30 minutes .

2. Heat up 6tbsp oil in a wok until 80% heated ( smoke coming out from oil ) and put chicken into the oil . Turn to medium heat and let the chicken soak in hot oil for few minutes . Remove and drain .

3. Heat up 1tbsp oil over medium low heat , add 1/2tbsp of sugar , cook until sugar dissolved and turns golden brown .

4. Add ginger pickles and stir-fry for a few seconds. Add in fried chicken chunks and pour in Shao Xing wine , light soy sauce and sweet & sour ginger juice . Stir until well mixed .

5. Turn to low heat and braise until chicken is cooked and the gravy is thick and almost dry . Serve .