Sunday, April 27, 2014

蠔油炆雞


繼續清埋雪櫃啲舊貨,

仲有三隻大雞髀,

攞埋出嚟食埋佢,

咁明天又可以去入重貨！


材料：
大雞髀３隻斬件
雲耳浸軟
薑片
蒜頭３粒切片
葱段

調味料：
蠔油1.5 湯匙
老抽１茶匙
生抽半湯匙
糖 1 茶匙
酒 2 湯匙
水 1/.4 杯



做法：
燒紅鑊, 下油, 爆香薑, 葱, 蒜


 雞仲用鹽, 酒, 油略醃,
落鑊爆香


加入雲耳兜勻, 加入調味料, 上蓋, 慢火炇煮 15 分鐘即成




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17 comments:

  1. UnknownApril 27, 2014 at 3:48 PM

    我都要開始清埋雪櫃啲舊貨，因為仲有兩個月就返香港過暑假喇！

    ReplyDelete
  2. T&PApril 27, 2014 at 3:55 PM

    仲有兩個月，大把時間

    ReplyDelete
  3. 雀后April 27, 2014 at 4:35 PM

    幾時清得哂呀？

    ReplyDelete
  4. EE ChanApril 27, 2014 at 4:51 PM

    最近我都多左買急凍肉類，方便唔使日日買鎹。

    ReplyDelete
    Replies
    1. T&PApril 28, 2014 at 4:43 AM

      我買嘅係新鮮肉，分開一包㫐送入冷宮

      Delete
  5. UnknownApril 27, 2014 at 5:26 PM

    有時真係覺得中國人嘅蠔油係偉大嘅醬汁!! 煮咩都好好味!!!

    ReplyDelete
  6. Katie kitchenApril 27, 2014 at 5:35 PM

    啖啖肉正呀

    ReplyDelete
  7. tweetybird_3142April 27, 2014 at 9:05 PM

    我每次煮雞脾都係原隻食。我好驚斬開D骨！

    ReplyDelete
    Replies
    1. T&PApril 28, 2014 at 4:50 AM

      我斬完雞要用手摸過，將啲碎骨拎走

      Delete
  8. KestrelApril 27, 2014 at 10:32 PM

    好味家常菜！

    ReplyDelete
  9. samwei 英國的生活都可以好港式April 28, 2014 at 3:43 AM

    雲耳索哂味最好味道！

    ReplyDelete
  10. UnknownApril 28, 2014 at 5:56 AM

    我都好鍾意食蠔油炆雞, 好有家庭風味.

    ReplyDelete
  11. LuyiApril 29, 2014 at 1:46 PM

    蠔油炆雞好味呀, 我諗加埋冬菇就更美味.

    ReplyDelete

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