油蔥雞 Chicken and Scallions in Oil
材料
雞腿 1支
蔥段 20公克
薑片 20公克
Ingredients
1 Chicken drumstick
20 grams scallion
20 grams ginger slices
調味料
米酒 1大匙
紅蔥油 1大匙
鹽 1/2茶匙
Seasoning
1 tablespoon rice wine
1 tablespoon of red onion crisps
1/2 teaspoon salt
作法
1. 將雞腿洗淨放入盤中，鋪上蔥段及薑片，灑上米酒，電鍋外鍋加1杯水，放入蒸架按下開關，待蒸氣起來後放入雞腿，蒸至開關跳起後取出放涼。
2. 將蒸雞肉的湯汁、紅蔥油、鹽調勻成醬汁。
Tips雞肉的蒸汁是香味和鮮味的精華，用來製作調味醬汁的基底，十分鮮甜美味。
3. 將作法1的雞肉剁成大塊，擺盤，將作法2的醬汁淋至雞肉上即可。
Tips這道料理是冷盤，所以可以等放涼後再切，肉質會比較硬一些容易切得漂亮。
Preparation Instructions:
1. Wash the chicken drumstick and place on a dish, cover it with scallion and ginger, and sprinkle it with rice wine. Add 1 cup of water into the outer pot of a rice cooker, place in the steaming rack, and set the switch to steam. Wait for the cooker to steam then put in the chicken. Steam in the cooker until the switch trips, take out the dish and let cool.
2. Mix the broth of the steamed chicken, red onion crisps, and salt together thoroughly to make a gravy.
Tips. Steamed chicken broth contains the essence of the aroma and flavor. When used for seasoning the gravy base, it gives very savory and delicious flavor.
3. Take the chicken from step 1 and chop into large pieces then arrange on the plate. Take the gravy from step 2 and pour onto the chicken.
Tips. This dish is served cold, so you can wait for it to cool and then cut it up. The texture of the meat will be firmer and so it will be easier to cut neatly.
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