蔥燒雞翅 Braised chicken wings

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打開冰箱,除了那一堆的海鮮外,家裡出現率最高的食材因該就是雞翅。雞翅的料理法比起其他肉類來得廣,稍變點花樣就克弄出很多風格不一的味道。將雞翅解凍,翻出冰箱裡剩下的蔥和辣椒,決定弄道蔥燒雞翅。王子我個人覺得這道菜很適合當下酒小菜。簡單的將雞翅下鍋煎至金黃,經過爆香的蔥姜和辣椒,再加上調味。添加了蠔油,雞翅多了一鮮甜滋味。簡單做法的一道菜,用來搭配冰凍啤酒或是燒酒,更是完美。

材料:

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雞翅
10

青蔥

8

辣椒

10


5

調味料:

醬油1大匙
蠔油

2
大匙
2大匙
1/4茶匙

1
茶匙
胡椒粉

1/8
茶匙

150

做法:
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1.鍋中燒熱2大匙油,將辣椒和姜片爆香。
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2. 將雞翅放入,中小火煎至金黃色。
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3. 將所有調味加入拌均勻,蓋上鍋蓋用小火煮5分鐘。
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4. 將蔥加入,以大火快炒均勻即可。

Ingredients:

10pcs
Chicken wings
8 Green
scallions

10g Chilli

5 slices
Ginger

Seasoning:

2tsp
Oyster sauce
1/4tsp
Salt

2tbsp
Cooking wine

1tbsp Soy
sauce

1tsp
Sugar

1/8tsp
Pepper

150g
Water

Preparation:

1. Heat
the oil in wok, add in chilli and ginger and fry
until fragrant.

2.
Add in chicken wings and fry over
medium heat until golden brown.
3.
Stir in all seasoning and mix well. Cover and reduce the heat and simmer for 5
minutes.

4. Add scallions in, stir fried quickly till chicken wings
is done.

sQuall’s kitchen 王子廚房 – Oriental
cuisine
中式餐點
: http://www.wretch.cc/blog/squallczk&category_id=12867105

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