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Supreme Soy Sauce Chicken 豉油雞
 
Ingredients   主料  
Chicken 1 whole 1 隻
Salt 1/2 tsp 1/2 茶匙
Ginger juice 2 tsp 薑汁 2 茶匙
Spring Onion 2 sprigs 2 棵
Oil 4 tbsp 4 湯匙
Ginger 3 slices 3 片
Rice Wine 1 tsp 米酒 1 茶匙
Light Soy Sauce 1/2 cup 生抽 1/2 杯
Sugar 2 tsp 2 茶匙
Water 4 cups 4 杯
 
 
Method
  1. Wash chicken, then wipe the chicken to dry, rub the core of chicken with “Salt” and “Ginger juice”. Then, put the “spring onion” into the core of chicken.
  2. Heat 4tbsp of oil in wok and saute the ginger. Then, saute the chicken until the skin color is changed to yellow.
  3. Add “Rice Wine”. Then, add “Light Soy Sauce mixed with sugar” and “Water”.
  4. Place a spacer under the chicken. Bring the sauce to boiling.
  5. Cover it and turn heat to medium for 20 mins. Turn the chicken over for every 5mins.
  6. After 20 mins, turn the chicken over. Switch off the heat and cover it again for 5 mins.
  7. Pour some chicken sauce over chicken when serve.
     
 
  製作方法
  1. 洗淨並抹乾雞擦上鹽和薑汁之後把蔥放入雞腔
  2. 燒熱4湯匙油爆香薑之後把雞皮煎黃
  3. 加入米酒之後加入生抽
  4. 放一個格網在雞下把汁煮滾
  5. 蓋上中火煮20分鐘期間每5分鐘把雞反轉一次
  6. 20分鐘後把雞反轉把火關掉蓋上蓋子焗5分鐘
  7. 上枱前淋上雞汁
 
 
 
Kam Fung Wong, Inc
4008 3rd Ave., Brooklyn, NY 11232
Phone: 718-965-6078 / 718-709-6189
Office Hours: Monday to Saturday 6:00AM - 2:00PM
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