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.