屋企都煮到啫啫雞煲 || Sizzling Chicken Pot || 煲仔菜式 || 冬天必備 || 香港美食 || 雞煲 || Hong Kong Food || Easy to cook ||

材料 Ingredient:
1.雞 半隻
Chicken Half
2.冬菇 適量 mushroom Appropriate
3.乾蔥 6粒 shallot x 6
4.洋蔥 半個 onion Half
5.蒜頭 2粒 garlic x 2
6.蔥 適量 scallion Appropriate
7.薑
適量 ginger Appropriate
調味 seasoning:
1.柱侯醬
1湯匙 Chu Hau sauce 1 tablespoon
2.黃磨豉 1湯匙 soy-bean sauce 1 tablespoon
3.糖 1/3茶匙 sugar 1/3 teaspoons
4.雞粉 1/3茶匙 chicken powder 1/3 teaspoons
5.蠔油 1湯匙 oyster sauce 1 tablespoon
6.紹酒 1個酒蓋 Shaoxing wine 1 small cup
7.鹽 1/3茶匙 salt 1/3 teaspoons
8.胡椒粉 適量
pepper Appropriate

[@wingsun126]

超正👍👍👍

[@cotleung]

好好味架，我超鍾意食！

[@lapchan1973]

如果加豬膶係咪先飛水，等炒雞差唔多收哂汁，先放豬潤再炒兩下上煲仔

[@cotleung]

係急凍雞嗎？新鮮好食啲喎！

[@catopus]

平啲嘛。有時都會買新鮮

[@RM-yu5ph]

請問雞件不需要醃嗎? 這個餸我也很喜歡吃, 但係斬雞常有碎骨, 已買了專業廚房的斬骨刀, 都係唔得.

[@catopus]

雞件有時可以炆入味，醃肉有時蒸會好d

[@matthewchung6884]

斬雞通常一刀過就好啲，同一個位越補得多刀就越多碎骨