Thursday, February 10, 2011

福州葱段生煎鸡Pan-Fried Chicken with Spring Onion



材料 :


2只鸡全腿,斩块


50 克猪油,切小粒


3棵青葱,切小段


醃料:


2大匙黄酒/绍兴酒,1大匙生抽,1/2小匙盐,1小匙糖,1 小匙薯粉,少许胡椒粉。


做法:

  1. 鸡肉加入醃料拌均腌30分钟。

  2. 烧热锅放入猪油煎香,加入鸡肉和葱段小火煎至两面金黄色及熟,便可盛起享用。

Ingredients A:


2 chicken whole legs, cut into pieces.


50 g pork fat,diced


3 stalk spring onions, cut into strips


Marinade :


2 tablespoon yellow wine / shaoxing wine


1 tablespoon light soya sauce,1 teaspoon sugar


½ teaspoon salt, 1 teaspoon corn flour, dash of pepper


Method :

  1. Mix chicken with marinade and marinate for 30 minutes.

  2. Heat up a wok, pan-fry pork fat until fragrant. Add chicken, spring onion and pan-fry until chicken is golden brown and cooked. Dish Up and serve.

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