⬇️⬇️English recipe follows ⬇️⬇️
蠔油雞槌：
材料：
雞槌900克
蠔油
處理：
1. 雞槌用清水解凍10分鐘。
2. 倒去水分。
3. 揸出血水，沖洗乾淨，擎乾水，用廚紙索乾。
4. 雞槌調味：
a. 鮑魚汁1湯匙
b. 紹興酒1湯匙
c. 生粉1湯匙
攪勻，醃20分鐘。
烹調：
1. 放2湯匙油落鑊，大火燒熱。
2. 放雞槌落鑊。
3. 收至中慢火， 繼續煎。
4. 中慢火煎了5分鐘，反轉繼續煎。
5. 冚蓋煮5分鐘。
6. 過了5分鐘後，打開蓋，開大火，小心繼續煎。
7. 筷子可以穿過雞槌，表示已熟透。
8. 倒去鑊中的油。
9. 加入蠔油，份量隨意。
10. 繼續兜勻雞槌，上碟。
Chicken drumsticks in oyster sauce:
Ingredients:
Frozen chicken drumsticks 900g
Oyster sauce
Preparation:
1. Defrost chicken drumsticks with tap water for 10 minutes.
2. Pour away water.
3. Squeeze the blood inside the drumsticks, Rinse thoroughly and hang dry. Dry with kitchen towel.
4. Season the drumsticks:
a. Abalone sauce 1 tbsp
b. Shaoxing wine 1 tbsp
c. Tapioca starch 1 tbsp
Mix well. Season for 20 minutes.
Steps:
1. Heat up 2 tbsp oil at high flame in wok.
2. Put chicken in wok.
3. Turn to medium~low flame, continue frying.
4. Already fry for 5 minutes, flip over, turn to medium~low flame, continue frying.
5. Put the lid on wok cook for 5 minutes.
6. Lift the lid after 5 minutes. Turn to high flame, continue frying carefully.
7. Chicken drumsticks have been cooked well if chopsticks can get through them.
8. Pour away oil in wok.
9. Put oyster sauce in drumsticks.
10. Continue frying until sauce has been mixed well. Serve.
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8 апр 2018
