比起鸡肉,我比较喜欢里头的马铃薯。
嘻嘻~
虽然我大概知道这道菜怎么煮,但每当我娘煮这道菜时,我都还是会随口问她怎么煮。
她总是会回答我说:‘爆香一点姜,蒜米,然后放蚝油,酱油,一点糖和水,煮到鸡软就可以了。’
呵呵。。
问了那么多年,今天我终于下手自己试煮这道我娘的拿手好菜!
由于家中有剩余的洋葱和萝卜,所以我也顺道将它们丢进锅子里一起煮。
打开锅盖时,那一阵妈妈的味道扑鼻而来~
好香!
材料(2人份):
琵琶腿 2支(切块)
马铃薯 2颗(切片)
萝卜 半根(切片)
大洋葱 半颗(切块)
蒜头 5瓣(切碎)
姜 5片
调味料:
蚝油 2tbsp
酱油 2tbsp
白糖 1tbsp
水 适量(足够盖过食材即可)
做法:
- 热锅下油,爆香洋葱,蒜头和姜片,再下马铃薯和萝卜片,略煎一会儿。
- 加入鸡腿块,翻炒至鸡肉变白。
- 加入调味料和水。
- 将材料倒入熄火再煮锅的内锅,中火煮约10分钟,熄火。
- 把内锅关入外锅,让其焖煮约煮约50分钟或至鸡肉熟即可。
可加入少许晒油使鸡肉上色。
Ingredients(2 servings):
Drumsticks 2 pcs(Chop into pieces)
Potato 2 nos(Cut into slices)
Carrot 1/2 nos(Cut into slices)
Big onion 1/2 nos(Cut into chunks)
Garlic 5 cloves(Chopped)
Ginger 5 slices
Seasonings:
Oyster sauce 2 tbsp
So y sauce 2 tbsp
Sugar 1 tbsp
Water Some(Enough to cover the ingredients)
Method:
Potato 2 nos(Cut into slices)
Carrot 1/2 nos(Cut into slices)
Big onion 1/2 nos(Cut into chunks)
Garlic 5 cloves(Chopped)
Ginger 5 slices
Seasonings:
Oyster sauce 2 tbsp
So y sauce 2 tbsp
Sugar 1 tbsp
Water Some(Enough to cover the ingredients)
Method:
- Heat a pan with some oil, saute onion, garlic and ginger, then, add in potato and carrot slices and pan-fry for a while.
- Add in the chicken, stir til the color changes from pink to white.
- Add in the seasonings and water.
- Pour all the ingredients into the inner pot of the thermal cooker, cook over medium heat for approx. 10 minutes.
- Put the inner pot into the insulating container and let it simmer for approx. 50 minutes or til the chicken is fully cooked. Ready to serve.
Note:
Can add a little dark sauce to make the chicken to look darker in color.
Can add a little dark sauce to make the chicken to look darker in color.
This post is linked to the event Little Thumbs Up (July 2014 Event: Potato) - organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Jasline (Foodie Baker)
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