蚝油鸡翼酿金菇 Stuffed chicken wings with enoki mushroom and oyster sauce
What You Will Need
Ingredients
- 8 chicken wings
- Enoki mushrooms 50g
- Carrot 1/2pc
- Celery 50g
- Ginger slice 2pcs
- Green onion(chopped) 10g
Marinade
- Lee Kum Kee Premium Oyster Sauce 2 tbsp
Seasoning
- Lee Kum Kee Premium Oyster Sauce 1 tbsp
- Lee Kum Kee Premium Light Soy Sauce 1 tsp
- Water 4 tbsp
Made with
Lee Kum Kee products
How to make it
- Debone the chicken wings. Marinate for 15 minutes.
- Cut the carrot and celery into strips. Split the enoki mushrooms into bundles.
- Stuff the carrot, celery and enoki mushrooms into the chicken wings.
- Heat the oil pan and fry the chicken wings until golden yellow then add ginger.
- Mix the seasonings. Add in the chicken wings. Cook until the sauce is thickened. Add green onion to serve.
Tips: The two bones in the middle of the chicken wing can be easily withdrawn by cutting the cartilage at both ends.
预备食材
材料
鸡中翼8只
金菇50克
甘荀 1/2半条
西芹50克
姜片2块
葱段10克
腌料
李锦记旧庄特级蚝油2汤匙
调味料
李锦记旧庄特级蚝油1汤匙
李锦记特鲜生抽1茶匙
水4汤匙
烹调步骤
鸡翼拆骨后，用蚝油腌15分钟。
甘荀及西芹切幼条，金菇拆散。
将甘荀丝、西芹丝和金菇酿入鸡翼内。
烧热油锅，把鸡翼两面煎至金黄色，加入姜片。
调味料拌匀，加入鸡翼，煮至收汁，加入葱段即成。
贴士: 用剪刀剪开鸡中翼两端的软骨，便可轻易退出中间两支骨。
The above ingredients can be found in KHEGO website or come to visit our shop in S2 4BF.