One of my fav煲仔菜❤️🔥煎到金黃的雞翼，吸收了薑蔥香氣！而且重點是！用這個方法煮的雞翼超級滑🥹✨大家一定要試試！
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❤️🔥薑蔥啫啫雞翼煲📝食譜
烹調時間⏱20分鐘
🔸材料🔸
雞翼 8隻
薑 4片
蒜頭 8瓣
乾蔥 6粒切半
紹興花雕酒 1湯匙
蔥 2棵切段
🔸雞醃料🔸
生抽 1 湯匙
老抽 1茶匙
蠔油 1湯匙
紹興花雕酒 1茶匙
麻油 半茶匙
胡椒粉
🔹做法🔹
- 雞翼解凍，用粗鹽沖洗去除雪味；醃雞翼至少30分鐘
- 下油開鍋，雞皮向下，中火煎至表面焦香；翻面煎至金黃後盛起
- 砂鍋下油，炒香薑片、蒜頭、乾蔥和蔥白；放上雞翼，倒入紹興花雕酒，中火煮沸後合蓋小火煮5分鐘(可額外在鍋蓋倒入一茶匙花雕酒)
- 放入蔥段，合蓋繼續小火煮5分鐘；開蓋大火煮1分鐘，灑上蔥花即成
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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
Chicken wings 8 px
Ginger 4 slices
Garlic 8 cloves
Shallots 6 px, halved
Shaoxing Huadiao wine 1 tbsp
Scallions 2 stalks, cut into sections
𝗠𝗮𝗿𝗶𝗻𝗮𝗱𝗲
Soy sauce 1 tbsp
Dark soy sauce 1 tsp
Oyster sauce 1 sp
Shaoxing Huadiao wine 1 tsp
Sesame oil 1/2 t/sp
Pepper
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Thaw and rinse chicken wings with salt. Marinate for 30 mins.
- Pan-fry wings until crispy. Set aside.
- Sauté ginger, garlic, shallots, and white parts of scallions in a pot. Add wings and Shaoxing Huadiao wine. Simmer covered for 5 mins.
- Add scallion sections. Simmer covered for 5 mins. Uncover, cook on high for 1 min. Sprinkle with scallions.
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