INGREDIENTS
- 2 whole chicken drum sticks
- Some shredded ginger
- 2 soupspoons minced garlic
- 1/2pcs onion (cut into wedges)
- 2 soupspoons dried shredded squid (wash and soak in 2 soupspoons of Huadiao wine)
- 200ml water
MIXED SEASONINGS
- 1 soupspoon Huadiao wine
- 1 soupspoon soy sauce
- ½ soupspoon dark soy sauce
- ½ teaspoon pepper power
- 1 soupspoon oyster sauce
MARINATE
- ½ soupspoon soy sauce
- 1 soupspoon corn starch
INSTRUCTIONS
- Add soy sauce and corn starch in chicken, mix well and marinate for 15 mins.
- Set the pot to Stir-Fry mode / 160° / 12 mins. Heat some oil in the pot, add shredded ginger, minced garlic, onion and dried shredded squid (with the Huadiao wine strained out) and stir-fry for 5 mins.
- Add marinated chicken, 200ml of water and the remaining seasonings into the pot. Bring the sauce to a boil and cook until reduced. (Cook longer if you prefer a thicker consistency)
- The dish is ready to be served.
材料
- 2只 全鸡腿（斩块）
- 一些 姜丝
- 2汤匙 蒜末
- ½粒 大洋葱（切角）
- 2汤匙 干鱿鱼丝（洗净后浸泡在2汤匙花雕酒里）
- 200毫升 清水
混合调味料
- 1汤匙 花雕酒
- 1汤匙 酱油
- ½汤匙 老抽
- ½汤匙 胡椒粉
- 1汤匙 蚝油
腌料
- ½汤匙 酱油
- 1汤匙 粟米粉
做法
- 将鸡肉块，酱油及粟米粉混合搅拌均匀，腌制 15 分钟。
- 将锅设定为 Stir-Fry 模式 / 160° / 12 分钟。在锅中加热少许油，放入姜丝、蒜末、洋葱以及沥干花雕酒的鱿鱼丝，翻炒 5 分钟。
- 加入腌制好的鸡肉、200 毫升清水以及剩余调味料。将酱汁煮滚后，继续加热至收汁。（若喜欢酱汁更浓，可延长烹煮时间）
- 菜肴即可盛出享用。