Sunday, 28 August 2016

香茄蚝油焖鸡腿 ~ Stew Chicken Leg with Eggplant & Oyster Sauce





食谱取自 :我家海陆菜单

香茄蚝油焖鸡腿

材料:
2  鸡全腿 ( 洗净,剁块 )
1 茄子 连皮切条)
1大匙  蒜茸
2大匙   素食蚝油
300ml  清水
少许盐

做法
1. 鸡腿川烫待用。

2. 锅里烧热适量的油,将茄子用热油略泡一会( 拉油),捞起,沥干油份待用。

3. 锅里留约1大匙油,爆香蒜茸,放入鸡块,素食蚝油大火炒匀,放入清水,茄子以中火焖至半收汁,加入盐即可上桌。



Recipe source : Surf-and-Turf Recipes from Home

Stew Chicken Leg with Eggplant & Oyster Sauce

Ingredients :
2 whole chicken legs ( cut into pieces )
1 eggplant with skin ( cut into strips with skin )
1tbsp chopped garlic
2tbsp vegetarian oyster sauce
300ml water
a pinch of salt

Method :
1. Scald the chicken pieces in hot boiling water and put aside .

2. Heat some oil in a wok , then parboil the eggplant in hot oil . Remove , drain well and set aside .

3. Leave around 1tbsp oil in the wok and sauté chopped garlic until fragrant .Put in the chicken pieces and vegetarian oyster sauce , then fry to combine on high heat . Add in plain water , eggplant and stew on medium heat until half the sauce is dried . Add in salt to taste and serve .