DIY薑蔥生蠔雞煲

薑蔥生蠔雞煲

材料

雞半隻 (約500克、斬件)

生蠔 8隻(300克)

蔥白 40克

蔥段 30克

薑 40克(切粗條)

冬菇 80克(浸軟去蒂切條)

生粉 適量

紹興酒 1湯匙

水 240毫升

醃料 

淘大減鹽蠔油 2湯匙 

芡汁

生粉 1茶匙

水 適量

調味料

淘大減鹽蠔油 1½湯匙

淘大減鹽頭抽 1茶匙

糖 1茶匙

步驟

1. 雞件用醃料拌匀，醃15分鐘。
2. 生蠔加入1湯匙生粉輕力拌匀，用水沖洗乾淨。
3. 燒熱一鍋水後熄火，將生蠔浸泡1分鐘後盛起，用廚紙印乾水份，然後撲上生粉。
4. 燒熱油鑊，下一半薑條和一半蔥白爆香，下生蠔煎至兩邊金黃盛起，並取走薑條和蒽白。
5. 再次燒熱油鑊，慢火爆香餘下薑條，下雞件煎至表面金黃，加入餘下蔥白、冬菇和調味料一同炒匀。
6. 將生蠔回鑊，倒入水拌煮，然後加入生粉水煮至汁稠，再加入紹興酒和蒽段略炒，即可上碟。

Stewed Oyster and Chicken Pot with Ginger and Scallion

Ingredients

 Chicken 500g(cut into pcs), Oysters 8pcs(~300g), Scallion White 40g(sliced), Scallion 30g(sliced), Ginger 40g(cut into thick pcs), Mushrooms 80g,(soaked, stems removed, and sliced), Shaoxing Wine 1 tbsp, Water 240mL, Some Corn Starch

Marinade Sauce Mix

Amoy Reduced Salt Oyster Sauce 2 tbsp Corn Starch 1 tsp, Some Water

Seasoning

Amoy Reduced Salt Oyster Sauce 1½tbsp, Amoy Reduced Salt Soy Sauce 1 tsp, Sugar 1 tsp

Method

1. Marinate the chicken with the marinade for 15 minutes.
2. Lightly coat the oysters with corn starch, then rinse them with water until clean.
3. Boil a pot of water. Add the oysters and blanch for 1 minute. Drain and pat dry with kitchen paper. Coat with corn starch.
4. Heat the oil in a wok. Stir-fry half of the ginger and half of the scallion white until fragrant. Add the oysters and fry until golden brown on both sides. Take out the ginger and scallion white.
5. Heat the oil in a w ok again in low heat. Stir-fry remaining ginger until fragrant. Add chicken and stir-fry until the surface turns golden brown. Add the remaining scallion white, mushrooms, and seasoning and stir well.
6. Add the oysters and water in the w ok to stir well. Then, add sauce mix to thicken. Add shaoxing wine and scallion, and stir briefly.