食在方便 Ezy Delish

Hong Kong Style Soy Sauce Chicken 港式酱油鸡
https://youtu.be/S-C8bNHX6fc

~ Complete recipe: https://www.facebook.com/EzyDelish2020/posts/114973790475449
~ Subscribe YT Page: https://www.youtube.com/channel/UCAmrB1NS_dHT_Bds7uXEGug

Hong Kong Style Soy Sauce Chicken 港式酱油鸡 Ingredients 材料:1/2 nos free rang chicken [甘榜鸡]300ml Lee Kim Kee ligh soy sauce [李锦记酱油]50ml Lee Kim Kee dark soy sauce [李锦记黑酱油]30...

Claypot Chicken Rice 瓦煲鸡饭
https://youtu.be/EYx6-mL2sWc

~ Complete recipe: https://www.facebook.com/EzyDelish2020/posts/115352677104227
~ Subscribe YT Page: https://www.youtube.com/channel/UCAmrB1NS_dHT_Bds7uXEGug

瓦煲腊肠鸡饭食谱出炉啦！还等什么？赶快收藏吧！
Clay Pot "Lap Cheong" Chicken Rice recipe weh! Save now and wait no more!

Clay Pot "Lap Cheong" Chicken Rice
瓦煲腊肠鸡饭

Ingredients 材料:
2 nos "Lap Cheong" (Chinese sausage), cut into slices [腊肠，切片]
4 pcs Chicken thigh, cut into bite size [鸡腿肉]
8 nos Dried mushroom, soaked & cut slices [干香菇，浸泡切片]
3 cups Rice [白米]
4 1/2 cups Chicken stock [鸡汤]
1 stalk Spring onion [青葱]

Marinade Ingredients 腌料:
3 tbsp Oyster sauce [蚝油]
1 1/2 tbsp Dark soy sauce [黑酱油]
3 tbsp Soy sauce [酱油]
2 cloves Garlic, chopped [蒜头]
1 1/2 tsp Corn flour [玉蜀黍粉]
1 tbsp White wine [白酒]
1 tbsp "ShaoXing" wine [绍兴酒]
1 inch Ginger, chopped [姜茸]
1 1/2 tsp Salt [盐]
1/2 tsp Pepper [胡椒粉]
1 1/2 tbsp Sugar [糖]

Methods 做法:
1. Marinade chicken thighs and mushrooms with marinade ingredients for 3 hours.
用腌料将鸡腿肉和香菇腌至3小时。

2. Heat up the clay pot with medium flame and pour in rice, chicken stock and cook until it boiled.
用中火将瓦煲烧热，然后加入白米和鸡汤煮滚。

3. Add in all marinade chicken, "lap cheong" and mushrooms. Cover lid and cook with low heat until the rice is cooked (estimated time: 15 minutes).
加入腌好的鸡腿肉和香菇，并盖上锅盖再用小火煮至米饭全熟（大约15分钟）。

4. Sprinkle some white wine, "ShaoXing" wine and spring onion before remove from the flame and serve.
没起锅前，撒上少许的白米酒和绍兴酒，再加入青葱即可享用。

港式酱油鸡食谱官方分享啦!
aunty uncle 帅哥美女，还等什么？赶快收藏起来啦！

Hong Kong Style Soy Sauce Chicken
港式酱油鸡

Ingredients 材料:
2 nos free rang chicken [甘榜鸡]
300ml Lee Kim Kee ligh soy sauce [李锦记酱油]
50ml Lee Kim Kee dark soy sauce [李锦记黑酱油]
30ml rose wine [玫瑰露]
4 psc ginger [姜]
130g rock sugar [冰糖]
600ml water [水]
2 nos star anise [八角]
1 small stick cinnamon stick [肉桂]
2pcs bay leaves [月桂叶]

Methods 做法:
1. Ginger, rock sugar, star anise, cinnamon stick and bay leaves put into a pan and fry without oil until fragrant.
把姜、冰糖、八角、肉桂和月桂叶放入锅里干炒至出香气。

2.Add in light soy sauce, dark soy sauce and water and then cook until it boiled.
加入酱油、黑酱油和水煮至滚。

3. Turn to low haet and put in chicken and cook each side for 5 minutes. At the sametimes, keep pouring the sauce all over the top side of chicken.
将火候转至小火，然后放入鸡并每面煮5分钟。在煮的过程用汤汁不停的淋在鸡肉上面。

4. Repeat method 4 for 10 minutes each side.
重复做法4的方式，每面煮10分钟。

5. Turn off the flame and cover with lid. Leave it in the sauce for 20 minutes before cut it into small pieces and serve.
关火并盖上锅盖，让它在酱油里浸泡20分钟即可斩块享用。

**Tips！小贴士！
Making Hong Kong style soy sauce with Lee Kim Kee soy sauce & dark soy sauce will enhance the taste. Yumm~~ So good😋
If you are a spring onion lover can added in the 2 stalks flatten spring onion while
cooking the soy sauce.
做港式酱油鸡最好采用李锦记的酱油和黑酱油，做出来的味道会更鲜美哦！
如果喜欢青葱的味道，可以在煮酱油的时候加入2棵拍过的青葱。

港式酱油鸡 ON 吗？ 还是瓦煲腊肠鸡饭？
关注我们,让你第一时间看到我们即将分享的这两道食谱哦！

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