金錀大盘鸡 Chinese Big Plate Chicken
What You Will Need
Ingredients
- Chicken Meat, sliced 250 g
- Potato, julienne 100 g
- Green chilli pepper 25 g
- Red chilli pepper 25 g
- Green onion, sectioned 2 pcs
- Ginger, minced 10 g
- Garlic, minced 3 pcs
- Rice Wine 11 /2 Tbsp
- Star Anise 4 pc
- Dried Red chilli pepper 4 pc
- Lotus root, sliced & fried
Sauce Mix
- Lee Kum Kee Chilli Bean Sauce1 Tbsp
- Lee Kum Kee Premium Chicken Bouillon Powder1 /2 tsp
- Lee Kum Kee Premium Dark Soy Sauce 1 /4 tsp
- Water 4 Tbsp
- Sugar 2 tsp
How to make it
- Bring potatoes to boiling oil and fry until slightly browned. Drain and set aside.
- Add 2 Tbsp oil to frying pan, add garlic, ginger, star anise, dried red chilli pepper and chicken meat. Stir fry until done.
- Add rice wine, green & red chilli pepper, green onion and potatoes. Stir fry until done.
- Pour sauce mix and stir to combine.
- Sprinkle slice lotus root on top.
预备食材
材料
鸡肉 250 克 [切块]
马铃薯 100 克 [切块]
青辣椒 25克 [切块]
红辣椒 25克 [切块]
葱 2 条 [切段]
姜 10 克 [切碎]
蒜头 3 粒 (切碎)
酒 1 1/2 汤匙
八角 4 粒
红干辣椒 4 只
炸莲藕片 伴吃用
芡汁
李锦记辣豆瓣酱 1 汤匙
李锦记特鲜鸡粉 1/2 茶匙
李锦记特级老抽 1/4 茶匙
水 4 汤匙
糖 2 茶匙
烹调步骤
将马铃薯放入热油中炸至金黄熟透，沥干。
用2汤匙油爆香蒜头、姜、八角及红干辣椒，加入鸡肉，炒至熟。
赞酒，加入青辣椒、红辣椒、葱及马铃薯，炒匀至热透。
下芡汁，煮至热透，洒上莲藕片。
The above ingredients can be found in KHEGO website or come to visit our shop in S2 4BF.