花雕雞 High-grade Shaoxing wine chicken
雞腿肉 600克
蔥段 50克
薑片 30克
蒜片 30克
蒜苗 40克
乾辣椒 5克
花椒 3克
600 grams chicken thigh
50 grams scallions
30 grams ginger slices
30 grams garlic slices
40 grams garlic shoots
5 grams dried hot chili pepper
3 grams Sichuan pepper
調味料
蠔油 2大匙
辣豆瓣醬 2大匙
細糖 2茶匙
花雕酒 100CC
水 50CC
Seasoning
2 tablespoons oyster sauce
2 tablespoons hot bean sauce
2 teaspoons powdered sugar
Rice wine 100CC
Water 50CC
作法
1.雞肉洗淨剁小塊。蒜苗切片
2.熱鍋下少許沙拉油,下雞肉煸炒至微焦香
3.加入香蔥、薑、蒜、宮保及花椒。
4.加入辣豆瓣醬炒香。放入蠔油、細糖、花雕酒及水煮開。
5.小火煮約5分鐘至湯汁收乾，放入芹菜及蒜苗拌勻卽可
Preparation Instruction
1. Clean and cut the chicken into small pieces. Slice the garlic shoots.
2. Heat a frying pan. Put in a little salad oil,Stir-fry the chicken until a slightly burned aroma comes out.
3. add the scallions, garlic, pepper, and Kung Pao Sichuan Pepper.
4. Add the hot bean sauce and stir-fry. Add the oyster sauce, powdered sugar, Shaoxing rice wine, and water. Bring to a boil.
5. Simmer under a low flame for about 5 minutes until the sauce is absorbed. Add celery and garlic shoots and mix well to finish.
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