蚝油鸡翼酿金菇 Stuffed chicken wings with enoki mushroom and oyster sauce

chinese food -

蚝油鸡翼酿金菇 Stuffed chicken wings with enoki mushroom and oyster sauce

What You Will Need

Made with
Lee Kum Kee products

Premium Soy Sauce 500ml

Soy Sauce

 

 

How to make it

  1. Debone the chicken wings. Marinate for 15 minutes.
  2. Cut the carrot and celery into strips. Split the enoki mushrooms into bundles.
  3. Stuff the carrot, celery and enoki mushrooms into the chicken wings.
  4. Heat the oil pan and fry the chicken wings until golden yellow then add ginger.
  5. 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Tips: The two bones in the middle of the chicken wing can be easily withdrawn by cutting the cartilage at both ends.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。


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