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紅燒雞翼
紅燒雞翼
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只需有雪藏雞翼在家,無需預醃即可泡製美味雞中翼,備有光波爐協助版。
Chinese
Main Dish
Chicken
Stew
Average
20 mins
Ingredient and Portion
雪藏雞中翼 8隻
洋葱 半個切塊(可省略)
蒜片 4-5片
Seasoning
生抽 1湯匙
老抽 1湯匙
𧐢油 1湯匙
酒 1湯匙
糖 1茶匙
Method
1. 雞翼溶雪,洗淨備用
2. 下少許油,將雞翼兩邊表皮煎至金黃色(光波爐版:200度,兩邊各烤4-5分鐘)
3. 中火,下油及蒜片起鑊,待蒜片煎至微微金黃色,先下汁料爆香,再雞翼輕炒至雞翼表面均沾上汁料,細火炆大約5-6分鐘,若中途汁料收得太乾,可加入少許水
4. 下洋葱塊,略炒,煮1-2分鐘
5. 完成
Tips
1. 喜歡辣的,可加在下汁料同時加一隻辣椒
2. 洋葱之外,亦可加或改燈籠椒
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