Product Detail
口水鸡1
INGREDIENTS
  • 2 whole chicken thighs (remove bones)
  • 1 stalk garlic leaves (cut into sections)
  • 3 ginger slices
  • 1pc star anise
  • 1bay leaf
  • 1 cape jasmine fruit
  • 1 stalk coriander (cut into small section)
SEASONINGS
  • 1.5L water (debone)
  • 1 big bowl iced water (to soak chicken thighs)
  • 2 soupspoons oil (to cook seasoning sauce)
  • 1 teaspoon salt
  • 2 soupspoon Huadiao wine
SEASONING A (MIXED TOGETHER)
  • 1 teaspoon black vinegar
  • 1 soupspoon oyster sauce
  • ½ soupspoon Sichuan peppercorn oil
  • 2 soupspoons Sichuan chili oil
  • 1 soupspoon soy sauce
  • ½ teaspoon salt
  • 1 teaspoon sugar
  • 1 teaspoon sesame oil
SEASONING B (MIXED TOGETHER)
  • 1 soupspoon minced garlic
  • 1 stalk scallions (diced)
  • 2 bird's-eye chili (diced)
  • 1 soupspoon white sesame seed
  • 1 soupspoon peanuts (crushed)
INSTRUCTIONS
  1. Set the pot to Stir-Fry mode / 230° / 12 mins. Add 1.5L of water, chicken thighs, garlic leaves, ginger, star anise, bay leaf, Huadiao wine, salt, and cape jasmine fruit. Cover the lid and let it cook until the timer stops. After cooking is complete, leave the chicken in the pot to stew for another 10 mins.
  2. Then, remove it from the pot immediately and soak it in iced water. Once it has cooled down, set it aside.
  3. Mix seasoning A and B together.
  4. Set the pot to Stir-Fry mode / 230° / 2 mins. Add 2 soupspoons of oiland heat until the timer stops.
  5. After the oil is heated, scoop it out into a bowl. Add the remaining seasonings and mix well.
  6. Cut the chicken thighs into small pieces, then pour the sauce over them. Finally, sprinkle some coriander on top, and it’s ready to be served.
材料
  • 2个 全鸡腿（去骨）
  • 1条 大蒜苗（切段）
  • 3片 姜片
  • 1粒 八角
  • 1片 香叶
  • 1个 黄栀子
  • 1棵 香菜 （切小段）
混合调味料
  • 1.5公升 清水（煮鸡肉用）
  • 1大碗 冰水（浸泡熟鸡腿用）
  • 2汤匙 油 （煮调料酱用）
  • 1茶匙 盐
  • 1汤匙 花雕酒
酱料 A （混合一起）
  • 1茶匙 黑醋
  • 1汤匙 蚝油
  • ½汤匙 花椒油
  • 2汤匙 四川辣油
  • 1汤匙 酱油
  • ½茶匙 盐
  • 1茶匙 糖
  • 1茶匙 麻油
做法
  1. 将锅设置为 Stir-Fry 模式 / 230° / 12 分钟。加入 1.5 公升清水、鸡腿、蒜叶、姜、八角、月桂叶、花雕酒、盐和栀子果。盖上锅盖，煮至时间结束。烹煮完成后，让鸡肉在锅中继续焖煮10 分钟。
  2. 然后立即取出鸡肉，放入冰水中浸泡。待冷却后取出备用。
  3. 将 调味料 A 与 调味料 B 混合均匀。
  4. 将锅设置为 Stir-Fry 模式 / 230° / 2 分钟。
  5. 加入 2 汤勺食用油，加热至时间结束。
  6. 油热后舀出倒入碗中，加入剩余调味料并搅拌均匀。
  7. 将鸡腿切成小块，淋上调好的酱汁。最后撒上香菜，即可享用。