姜茶海参汤圆 Glutinous Rice Ball With Sea Cucumber in Ginger Tea
July 18, 2024栗子花雕焖鸡 Braised Chicken with Chestnut and Chinese Wine
June 28, 2024
玫瑰露莲子焖鸡
Stewed Chicken with Rose Wine and Lotus Seed
Ingredients 材料:
Half a Village Chicken
50g Lotus Seed
1 pcs Ginger菜鸡 – 半只（切块）
莲子 – 50克
姜 – 1块(切片
Seasoning 调味料:
1 Tbsp Rose Syrup
2 Tbsp Chek Hup Diamond Rock Sugar
1 Tbsp Oyster Sauce
1 Tbsp Soy Sauce
1 Tbsp Soy Sauce
1 Tsp Potato Starch
Some Dark Caramel Sauce玫瑰露 – 1汤匙
泽合冰糖花 – 2汤匙
蚝油 – 1汤匙
酱油 – 1汤匙
生粉 – 1茶匙
老抽 – 少许
Method 步骤:
Mix the oyster sauce, soy sauce, potato starch and chicken evenly to marinate. Set aside.
把蚝油，酱油，生粉，菜鸡混合均匀腌制待用。
Heat up some oil in a pan, add the diamond rock sugar inside to cook until it turns to caramel colour. Add the chicken, water, ginger and lotus seed to stir well. Add the dark caramel sauce stir evenly. Cover up with lid and stew for 5 minutes.
锅中烧热适量油，加入冰糖煮至焦糖色后加入鸡块，水，姜和莲子炒均匀，再加入老抽，关盖焖5分钟。
Add the rose syrup inside and cover up again, stew for 15 minutes. Turn to high heat and cook until thicken. Ready to serve.
加入玫瑰露，再关盖焖15分钟。转大火煮至收汁即可。
