一鍋到底！個汁超鮮甜，送飯一流😍只需簡單幾步，就煮到賣相吸引、鮮味爆棚嘅餐廳級菜式！
今次用咗李錦記舊庄特級蠔油，呢款百年品牌始終保持頂級品質，用法簡單又百搭❣️無論係醃肉、燜煮，定係收汁都好方便，輕輕一加，已經可以帶出食材鮮味，簡單家常菜都可以煮得更有層次！
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🐚紅燒花甲雞煲📝食譜
烹調時間⏱30分鐘
🔸材料🔸
雞 半隻切件
花甲 600g
薑 2片
蒜頭 5瓣
乾蔥 3粒切半
冰糖 1茶匙
生粉水 50ml水+1茶匙生粉
蔥 少許
🔸醃料🔸
李錦記舊庄特級蠔油 2湯匙
李錦記頭道原釀頭抽 1茶匙
🔸調味料🔸
李錦記舊庄特級蠔油 2湯匙
李錦記頭道原釀頭抽 1湯匙
水 200ml
🔹做法🔹
- 花甲放入溫水，下半茶匙鹽、1/4條指天椒和半茶匙麻油，放陰暗處吐沙30分鐘；雞件醃至少30分鐘
- 下油開鍋，放入雞件煎至兩面金黃；加入薑、乾蔥和蒜頭炒香，下冰糖炒勻
- 倒入調味料，放入雞件；中火煮沸後合蓋小火煮15分鐘
- 放入花甲煮3分鐘至全部開殼，加入生粉水煮至醬汁濃稠，撒上蔥花即成
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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
Half chicken (chopped)
Clams: 600g
Ginger: 2 slices
Garlic: 5 cloves
Shallots: 3 (halved)
Rock sugar: 1 tsp
Cornstarch slurry: 50ml water + 1 tsp cornstarch
Green onion: little chopped
𝗠𝙖𝙧𝙞𝙣𝙖𝙙𝙚
Lee Kum Kee Premium Oyster Sauce: 2 tbsp
Lee Kum Kee Supreme Authentic First Draw Soy Sauce: 1 tsp
𝗦𝙚𝙖𝙨𝙤𝙣𝙞𝙣𝙜
Lee Kum Kee Premium Oyster Sauce: 2 tbsp
Lee Kum Kee Supreme Authentic First Draw Soy Sauce: 1 tbsp
Water: 200ml
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Soak clams in warm water with salt, chili, and sesame oil for 30 mins to purge sand. Marinate chicken for 30 mins.
- Heat oil in a pot, sear chicken until golden. Add ginger, shallots, and garlic until fragrant, then add rock sugar.
- Pour in seasonings and return chicken. Bring to a boil, cover and simmer over low heat for 15 mins.
- Add clams and cook for 3 mins until opened. Stir in cornstarch slurry until the sauce thickens. Garnish with green onions and serve.
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