黄焖鸡 Braised Chicken Rice

黄焖鸡 Braised Chicken Rice

Main ingredients:

-bone-in chicken (chopped into big pieces) 1 lb

 

Supplementary ingredients:

-potato (peeled and cut into big cubes) 1 pc

-onion (cut into big cubes) 1 pc

-green chili (cut into big pieces) 1 pc

-red chili (cut into big pieces) 1 pc

-star anise 2 pcs

-cinnamon stick 1 pc

-bay leaves 2 pcs

-sichuanese pepper a little

-shallots 2 pcs

-ginger 3 pcs

-oil to taste

-water to taste

-cooking wine a little

-water

-immersed shiitake mushroom 3 pcs

 

Seasonings:

-Lee Kum Kee Premium Oyster Sauce 1 Tbsp

-Lee Kum Kee Seasoning Soy Sauce 3 Tbsp

-Lee Kum Kee Premium Dark Soy Sauce 1 Tbsp

-Lee Kum Kee Soybean Sauce 1 Tbsp

-Lee Kum Kee Premium Bouillon Powder Flavored with Chicken (No-MSG) 1 tsp

 

Method:

1. Rinse the chicken with cool water, drain off the water and set it aside.

2. Heat the wok until the oil gets warm, pour in the chicken and stir-fry for 3-5 minutes, sprinkle the cooking wine into the wok, continue the stir-frying until dry, put star anise, cinnamon stick, bay leaves, Sichuanese pepper, shallots and ginger until fragrant, add 1 Tbsp Lee Kum Kee Premium Oyster Sauce, 3 Tbsp Lee Kum Kee Seasoning Soy Sauce and 1 Tbsp Lee Kum Kee Soybean Sauce, stir-fry until well combined, pour in some hot water and Lee Kum Kee Premium Dark Soy Sauce to add color.

3. Cook over high heat to a boil, switch over medium-low heat for 20 minutes, put in the potato, green chili, red chili and shallots, stir-fry for 10 minutes. Sprinkle 1 tsp Lee Kum Kee Premium Bouillon Powder Flavored with Chicken and serve.

Tips: Adding Lee Kum Kee Seasoning Soy Sauce and Lee Kum Kee Soybean Sauce can help enrich the taste of chicken.

 

--------- 黃燜雞

主料:

1磅 帶骨雞肉(剁成大塊)

 

輔料:

1個 土豆(去皮,切大塊) 1個

洋蔥(切大塊) 1個

青椒(切大塊) 1個

紅椒(切大塊) 2粒

八角 1塊 桂皮 2片

香葉 少許 花椒 2棵

蔥 3片

薑 適量

油 適量

水 少許

料酒

3粒 水發香菇

 

醬料:

1湯匙 李錦記舊庄特級蠔油

3湯匙 李錦記味極鮮特級醬油

1湯匙 李錦記特級老抽

1湯匙 李錦記黃豆醬

1茶匙 李錦記特級調味雞粉(不加味精)

 

做法

1. 雞肉用涼水洗淨,瀝乾水備用。

2. 起鍋熱油,倒入雞肉煸炒3-5分鐘,淋上料酒,把水份炒乾放入八角,桂皮,香葉,花椒,蔥和薑炒出香味後加入李錦記舊庄特級蠔油,李錦記味極鮮特級醬油,李錦記黃豆醬,翻炒均勻,加入熱水和李錦記特級老抽調色。

3. 大火煮開轉中小火燜煮20分鐘後放入土豆,青紅椒和洋蔥再炒10分鐘。撒上李錦記特級調味雞粉即可.

 

小提示:使用李錦記味極鮮特級醬油和李錦記黃豆醬,可讓雞肉香味更濃郁

 

The above ingredients can be found in KHEGO website or come to visit our shop in S2 4BF.

 


1 条评论

  • JoJo

    I love this recipe and it is so easy to do at home. Thanks for sharing with us.

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