Claypot chicken in thick marinade Ingredients:Frozen chicken legs 4 Nos.Carrot 1 No.Tri~colour bell
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- Опубліковано 11 вер 2024
- Claypot chicken in thick marinade
Ingredients:
Frozen chicken legs 4 Nos.
Carrot 1 No.
Tri~colour bell pepper half No. per each
Onion 2 Nos.
Shallots 6 Nos.
Garlics 6 Nos.
Ginger 6 slices
Coriander 1 No.
Green onion 1 No.
Chilli 1 No.
Preparation:
1. Chicken legs, defrost in tap water.
2. Chicken legs, pour away water after defrost. Add in cooking salt and season for 5 minutes, to remove unpleasant smells and add some salty tastes to them.
3. Chicken legs, rinse thoroughly.
4. Carrot, get it peeled. Thinly slice.
Tri~colour bell pepper, rinse with tap water. Cut in small pieces.
Onion, get it peeled. Divide it into 4 shares. Separate it slice by slice.
Shallots, get them peeled. Rinse with tap water.
Garlics, get them peeled.
Ginger, get it peeled and sliced.
Coriander, cut its root. Rinse with tap water. Chop well.
Green onion, cut the root. The white portion, cut in lengths. The bottom, dice in cubes.
Chili, rinse with tap water. Dice in cubes.
5. Chicken legs, dry with kitchen towels. Cut in pieces. Put in a bowl. Add seasoning:
a. Oyster sauce 1 tbsp
b. Light soya sauce 1 tbsp
c. Pepper 0.5 tsp
d. Tapioca starch 1 tbsp
e. Shaoxing wine 1 tbsp
Mix well. Add in 0.5 tbsp of oil, mix well.
6. Prepare sauce:
a. Chili bean sauce 1 tbsp
b. Soy bean sauce 1 tbsp
c. Sichuan peppercorn 1 tbsp
d. Rock sugar 1 big cube
Steps:
1. Heat up 1 tbsp of oil at high flame in wok.
2. Put chicken legs in wok. Fry well.
3. Chicken legs, one side has been fried into golden yellow, flip over and continue frying.
4. Chicken legs, both sides have been fried into golden yellow, push to the edge of wok. Turn to low flame. Add in:
a. Ginger slices
b. Shallots
Fry well.
5. Ginger slices and shallots have been fried into golden yellow, add in chili bean sauce and soy bean sauce. Fry well.
6. Sichuan peppercorn, rinse with tap water. Fry well in wok.
7. Turn to high flame. Fry all the ingredients in the wok well.
8. Add in:
a. Onion (half portion) and carrot
b. Tri~colour bell pepper
Fry well. Fry for 4 minutes. Add in 2 big cubes of rock sugar.
9. On the other side, get ready for a pot. Heat up at low flame. Add in onion. Cover up the pot.
10. All ingredients in wok have been fried for a while, turn off fire. Add in:
a. Root of coriander
b. Green onion
Fry well. Pour into the pot.
11. Heat up the pot at high flame. Heat up for 3 minutes.
12. Pour 1 tbsp of Shaoxing wine alongside the edge of pot.
13. Heat up at high flame.
14. Complete. Put coriander on top.
15. Serve.
⬇️⬇️English recipe follows⬇️⬇️
醬爆雞煲
材料:
急凍雞髀4隻
紅蘿蔔1個
三色椒各半個
洋蔥2個
乾蔥頭6粒
蒜頭6粒
薑6片
芫荽1棵
蔥1條
辣椒仔1隻
處理:
1. 雞髀,清水解凍。
2. 雞髀解凍後,倒去水分,加入粗鹽乸5分鐘,去除雪味、腥味及加入少許鹹味。
3. 雞髀,清水洗乾淨。
4. 紅蘿蔔,去皮,切薄片。
三色椒,清水洗乾淨,切細塊。
洋蔥,去皮,1開4,搣開一片片。
乾蔥頭,去皮,清水洗乾淨。
蒜頭,去皮。
薑,去皮,切片。
芫荽,切去根部,清水洗乾淨,切碎。
蔥,切去根部,蔥白切段,尾段切粒。
辣椒仔,洗乾淨,切粒。
5. 雞髀,廚紙索乾,切一舊舊,放碗內,加入調味料:
a. 蠔油1湯匙
b. 生抽1湯匙
c. 胡椒粉半茶匙
d. 生粉1湯匙
e. 紹興酒1湯匙
撈勻,加入油半湯匙,撈勻。
6. 預備醬汁:
a. 豆瓣醬1湯匙
b. 黃豆醬1湯匙
c. 花椒1湯匙
d. 冰糖1大粒
烹調:
1. 大火在鑊內燒熱油1湯匙。
2. 放雞髀落鑊煎香。
3. 雞髀,一面已煎至金黃色,反轉繼續煎。
4. 雞髀,兩面都已煎至金黃色,推向鑊邊,轉慢火,加入:
a. 薑片
b. 乾蔥頭
爆香。
5. 薑片及乾蔥頭已爆至金黃色,加入豆瓣醬及黃豆醬爆香。
6. 花椒,清水沖洗乾淨,放鑊內爆香。
7. 轉大火,所有鑊中的材料,一同炒香。
8. 加入:
a. 洋蔥(一半份量)及紅蘿蔔
b. 三色椒
炒勻,炒4分鐘,加入大冰糖2粒。
9. 另一邊,預備煲仔,慢火燒熱,加入洋蔥,冚蓋。
10. 所有鑊中的材料已炒了一會,熄火,加入:
a. 芫荽頭
b. 蔥
炒勻,倒入煲仔。
11. 大火燒熱煲仔,加熱3分鐘。
12. 沿煲邊加入紹興酒約1湯匙。
13. 大火滾起。
14. 完成,放上芫荽。
15. 可享用。
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我又想問
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Melissa 早晨🙋🏻♂️食呢個醬爆雞煲🥘記得煮多啲飯🍚😋👍🥰❤️🙏🏻
大家早晨😀
Keith 🙋🏻♂️早晨😍大家好🤗出邊落雨🌧凍咗啊😃整醬爆雞煲超正🥘😋🙏🏻🏆
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like
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早晨師傅!凍凍地睇見都想食。😋🙏
色香味俱全👍🏼👍🏼😋超好餸飯!
Abbey🙋🏻♂️個汁不得了🧅🥕👍🥘🐔🍚🍚🙏🏻
好哥早晨,真係簡易又好正的醬爆雞煲,多謝分享!👍👍👍🤗🤗🤗👏👏👏
好哥好哥,有件事真係講都無人信,原來嗰位自稱40年專業廚房經驗的廚棍大話猩,竟然唔知道蒸新鮮魚係一定會爆皮嘅,仲話人哋蒸到爆哂皮嘅係因為功夫未到家喎,真係識就笑死,唔識就畀佢嚇死,難怪佢會持續成為專業廚師界的大笑話呀!
晚安 💞好爸媽👨👩👧👦😸😸💞Thz thz👫💯👍💯👍📹好爸爸👨勁犀利👨💯👍色彩繽紛醬爆靚雞煲🤝❤️🤝 😘😘😘😘😘😘🧧預祝好爸媽👨👩👧👦發达😸😸冬節快樂人貓健康每日開開心心😘😘😘😘😘😘🧧🥂🥂🥂🥂🍾🍻🍻🍻🍻
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@@VeryGood_VeryGood 好爸👨出品必屬佳品💯👍感謝好爸的祝福🤝💞🤝我去年12月31號都係睇你煮栗子雞煲就就開始留言。 發达仔😸😸超級乖乖呀多謝你倆兄弟😸😸的祝福🤝💞🤝大家都係貓😸💞😸💞😻💞😻💞
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早晨,呀好,大家好。呀好,醬爆雞煲,隔住個mon, 我已經感覺到有好濃嘅香味,喺今日咁凍嘅天氣,做一個雞煲,加一碗白飯,已經好味都不得了。😀😀😋😋🌈🌈🌈
Yvonne早晨啦🌺🌻😀😀🙋
Yvonne 🙋🏻♂️出邊落雨🌧冬咗好多😃今晚就整呢個煲超正😋送飯一流🍚😍🙏🏻🏆
@@nsng4639 早晨,NS。😀😀🌈🌈🌈
好哥好嫂早晨。一煲有齊肉同蔬菜,真方便😋👍。
早晨,嘩!呢個煲不得了🤤🤤🤤😋😋😋簡直美味👍👍👍
祝你哋一家冬至快樂😍
你聽日一定好忙😁
Teresa🙋🏻♂️整咗出嚟我自己都非常滿意🐔🥘🧅🥕雖然咁大煲但係眨眼眼就已經食晒😅😂冬至快樂😍老友果然好清楚👍❤️🙏🏻
@@VeryGood_VeryGood 咁我搵日一定要試做😁
好哥哥早晨啦🌹大家好😀漿爆雞煲啖啖肉好滋味呀 🍑🍖🍳我最愛食大雞肶唔食飯㗎🍗🍳😀發達仔早晨啦😻😻🍗🍗🍳🍳💞💞😀😀🙋
Ns🙋🏻♂️大家好🙋🏻♂️醬爆雞煲🥘🐔🥕🧅🫑啖啖雞脾肉😋😋發仔達仔都讚好味😋👍🙏🏻
@@VeryGood_VeryGood 😻😻🍗🍗🍑🍑🍳🍳💞💞😀😀🙋
好哥哥👫好太太早。各位好友早🙋♀️好哥哥煮🧄🥕🧅醬爆雞🍗煲 香噴噴 雞脾肉嫩滑😋😋😋
謝謝好哥哥分享👏🏻👏🏻👏🏻👍🏻👍🏻👍🏻💯💯💯
嘩,雞煲好味道。。🥂😁🐔🐓
我前幾日都買了6隻,呢排佳宝D雞脾都好大隻吓喎!用嚟做炸脾,同燒汁雞脾巳經食哂啦!好味!😋😋😋
經濟,間單,易做,好味!👍👍
多謝哂Joyce🙋🏻♂️試吓好簡單😀你都做到🐔🥘😋👍🙏🏻
早晨阿好哥,你而家用緊蠔油泵頭如果壞咗,你可以改買一樽蠔油唧裝,又係李咁記,外型肥肥矮矮,我每次用完就買一支裝倒入去用,乾淨易用,你下次買樽用吖!360 賣$20 一樽咋😂
阿好一家早上好,美味雞煲,冬天食好美味🙏👍🐇
師傅早晨各位早晨!呢款煲仔菜有齊我鐘意食啲嘢👍😋🙏
Ida🙋🏻♂️聽到你咁講我好開心呀😄😁🤝🎉醬爆雞裏面嗰啲蔬菜都係我哋好鍾意食㗎😋👍😁🙏🏻❤️
⬇️⬇️English recipe follows⬇️⬇️
醬爆雞煲
材料:
急凍雞髀4隻
紅蘿蔔1個
三色椒各半個
洋蔥2個
乾蔥頭6粒
蒜頭6粒
薑6片
芫荽1棵
蔥1條
辣椒仔1隻
處理:
1. 雞髀,清水解凍。
2. 雞髀解凍後,倒去水分,加入粗鹽乸5分鐘,去除雪味、腥味及加入少許鹹味。
3. 雞髀,清水洗乾淨。
4. 紅蘿蔔,去皮,切薄片。
三色椒,清水洗乾淨,切細塊。
洋蔥,去皮,1開4,搣開一片片。
乾蔥頭,去皮,清水洗乾淨。
蒜頭,去皮。
薑,去皮,切片。
芫荽,切去根部,清水洗乾淨,切碎。
蔥,切去根部,蔥白切段,尾段切粒。
辣椒仔,洗乾淨,切粒。
5. 雞髀,廚紙索乾,切一舊舊,放碗內,加入調味料:
a. 蠔油1湯匙
b. 生抽1湯匙
c. 胡椒粉半茶匙
d. 生粉1湯匙
e. 紹興酒1湯匙
撈勻,加入油半湯匙,撈勻。
6. 預備醬汁:
a. 豆瓣醬1湯匙
b. 黃豆醬1湯匙
c. 花椒1湯匙
d. 冰糖1大粒
烹調:
1. 大火在鑊內燒熱油1湯匙。
2. 放雞髀落鑊煎香。
3. 雞髀,一面已煎至金黃色,反轉繼續煎。
4. 雞髀,兩面都已煎至金黃色,推向鑊邊,轉慢火,加入:
a. 薑片
b. 乾蔥頭
爆香。
5. 薑片及乾蔥頭已爆至金黃色,加入豆瓣醬及黃豆醬爆香。
6. 花椒,清水沖洗乾淨,放鑊內爆香。
7. 轉大火,所有鑊中的材料,一同炒香。
8. 加入:
a. 洋蔥(一半份量)及紅蘿蔔
b. 三色椒
炒勻,炒4分鐘,加入大冰糖2粒。
9. 另一邊,預備煲仔,慢火燒熱,加入洋蔥,冚蓋。
10. 所有鑊中的材料已炒了一會,熄火,加入:
a. 芫荽頭
b. 蔥
炒勻,倒入煲仔。
11. 大火燒熱煲仔,加熱3分鐘。
12. 沿煲邊加入紹興酒約1湯匙。
13. 大火滾起。
14. 完成,放上芫荽。
15. 可享用。
Claypot chicken in thick marinade
Ingredients:
Frozen chicken legs 4 Nos.
Carrot 1 No.
Tri~colour bell pepper half No. per each
Onion 2 Nos.
Shallots 6 Nos.
Garlics 6 Nos.
Ginger 6 slices
Coriander 1 No.
Green onion 1 No.
Chilli 1 No.
Preparation:
1. Chicken legs, defrost in tap water.
2. Chicken legs, pour away water after defrost. Add in cooking salt and season for 5 minutes, to remove unpleasant smells and add some salty tastes to them.
3. Chicken legs, rinse thoroughly.
4. Carrot, get it peeled. Thinly slice.
Tri~colour bell pepper, rinse with tap water. Cut in small pieces.
Onion, get it peeled. Divide it into 4 shares. Separate it slice by slice.
Shallots, get them peeled. Rinse with tap water.
Garlics, get them peeled.
Ginger, get it peeled and sliced.
Coriander, cut its root. Rinse with tap water. Chop well.
Green onion, cut the root. The white portion, cut in lengths. The bottom, dice in cubes.
Chili, rinse with tap water. Dice in cubes.
5. Chicken legs, dry with kitchen towels. Cut in pieces. Put in a bowl. Add seasoning:
a. Oyster sauce 1 tbsp
b. Light soya sauce 1 tbsp
c. Pepper 0.5 tsp
d. Tapioca starch 1 tbsp
e. Shaoxing wine 1 tbsp
Mix well. Add in 0.5 tbsp of oil, mix well.
6. Prepare sauce:
a. Chili bean sauce 1 tbsp
b. Soy bean sauce 1 tbsp
c. Sichuan peppercorn 1 tbsp
d. Rock sugar 1 big cube
Steps:
1. Heat up 1 tbsp of oil at high flame in wok.
2. Put chicken legs in wok. Fry well.
3. Chicken legs, one side has been fried into golden yellow, flip over and continue frying.
4. Chicken legs, both sides have been fried into golden yellow, push to the edge of wok. Turn to low flame. Add in:
a. Ginger slices
b. Shallots
Fry well.
5. Ginger slices and shallots have been fried into golden yellow, add in chili bean sauce and soy bean sauce. Fry well.
6. Sichuan peppercorn, rinse with tap water. Fry well in wok.
7. Turn to high flame. Fry all the ingredients in the wok well.
8. Add in:
a. Onion (half portion) and carrot
b. Tri~colour bell pepper
Fry well. Fry for 4 minutes. Add in 2 big cubes of rock sugar.
9. On the other side, get ready for a pot. Heat up at low flame. Add in onion. Cover up the pot.
10. All ingredients in wok have been fried for a while, turn off fire. Add in:
a. Root of coriander
b. Green onion
Fry well. Pour into the pot.
11. Heat up the pot at high flame. Heat up for 3 minutes.
12. Pour 1 tbsp of Shaoxing wine alongside the edge of pot.
13. Heat up at high flame.
14. Complete. Put coriander on top.
15. Serve.
早晨好師傅各位早, 今日醬爆雞肶煲, 一煲攪掂, 早輪買咗雞煲醬, 試下跟你做先😆
早晨阿好哥!我見你整雞煲,我就想起好耐無煮黃炆雞了。一於今晚整嚟食。還有:介紹你買四川郫縣豆瓣醬,色澤夠紅夠香,不似一般豆瓣醬得個鹹字
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