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蔥油雞髀粉絲煲
Chicken legs claypot with mung bean vermicelli in green onion and ginger oil

⬇️⬇️English recipe follows⬇️⬇️
蔥油雞髀粉絲煲

材料：
急凍雞髀3隻
綠豆粉絲半斤
洋蔥（紫色）一個
蔥一札
薑一小舊

處理：
1. 雞髀，清水解凍。
2. 雞髀解凍後，倒去水分，加入粗鹽一湯匙，乸15分鐘，去除雪味，腥味，及加入少許鹹味。
3. 雞髀，清水洗乾淨，擎乾水，廚紙索乾。
4. 粉絲，清水浸軟。
5. 蔥，清水洗乾淨，
6. 薑，去皮，洗乾淨，保留薑皮。
7. 洗乾淨煲仔。
8. 洋蔥，一開四，去皮，清水洗乾淨，搣開一塊塊，放煲仔內。
9. 蔥，切去兩端，切粒，放碗內。
10. 薑，薑刴碎，放蔥內。
11. 蔥頭，清水洗乾淨。

烹調：
1. 大火煲滾一鑊水。
2. 在鑊內，放蔥頭、蔥尾、薑皮及紹興酒2湯匙。
3. 放雞髀在鑊內，大火滾起，轉最慢火，浸20分鐘。
4. 粉絲已浸軟，清水沖洗乾淨，放大碗內，加入老抽一湯匙，撈勻。
5. 另一邊，在鑊內大火燒熱油3湯匙。
6. 在薑蔥內加入鹽一茶匙，油已燒熱，灒入熱油，撈勻。
7. 雞髀已浸了20分鐘，夾起，擎乾水，攤凍。
8. 粉絲，放在洋蔥上。
9. 在大碗內，加入：
a. 老抽一湯匙
b. 蠔油一湯匙
c. 糖2茶匙
加入清水400毫升，攪勻。
10. 煲仔，加入以上調味料，冚蓋，大火煲滾。
11. 雞髀，切去雞膏 ，切件，放碟上。
12. 粉絲已燜至軟身，加入適量薑蔥油。
13. 雞髀，放上面。
14. 餘下的薑蔥油，鋪在雞髀上，冚蓋，大火滾起，燜至收汁，熄火，焗5分鐘。
15. 完成，可享用。

Chicken legs claypot with mung bean vermicelli in green onion and ginger oil

Ingredients:
Frozen chicken legs 3 Nos.
Mung bean vermicelli 0.5 catty
Onion (purple) 1 No.
Green onion a bunch
Ginger (small) 1 No.

Preparation:
1. Chicken legs, defrost in tap water.
2. Chicken legs, pour away water after defrost. Add in 1 tbsp of cooking salt, season for 15 minutes, to remove unpleasant smells and add some salty tastes to them.
3. Chicken legs, rinse thoroughly. Drain. Dry with kitchen towels.
4. The vermicelli, soak in tap water until it turns soft.
5. Green onion, rinse with tap water.
6. Ginger, get it peeled. Rinse with tap water. Retain the skin.
7. Rinse a pot.
8. Onion, divide it into 4 shares. Get it peeled. Rinse with tap water. Separate it slice by slice. Put in the pot.
9. Green onion, cut both ends. Dice in cubes. Put in s bowl.
10. Ginger chop well. Put in the green onion.
11. Root of green onion, rinse thoroughly.

Steps:
1. Heat up a wok of water at high flame.
2. Put green onion ends, ginger skin and 2 tbsps of Shaoxing wine in the wok.
3. Put chicken legs in the wok. Heat up at high flame. Turn to the lowest flame and boil for 20 minutes.
4. The vermicelli has been softly soaked, rinse thoroughly. Put in a big bowl. Add in 1 tbsp of dark soya sauce, mix well.
5. On the other side, heat up 3 tbsp of oil at high flame in wok.
6. Add in 1 tsp of salt in the ginger and green onion. Oil has been heated up, pour into the green onion and ginger. Mix well.
7. Chicken legs have been boiled for 20 minutes, pick them up. Drain. Wait for cooling down.
8. The vermicelli, put on top of the onion.
9. In a big bowl, add in:
a. Dark soya sauce 1 tbsp
b. Oyster sauce 1 tbsp
c. Sugar 2 tsp
Add in 400ml of water, mix well.
10. Add in the above seasoning in the pot. Cover it up. Heat up at high flame.
11. Chicken legs, cut off fat. Cut in pieces. Put on plate.
12. The vermicelli has been softly braised, add in appropriate amount of the ginger and green onion oil.
13. Put chicken legs on top.
14. The remaining oil, put on top of the chicken legs. Cover up the pot. Heat up at high flame. Braise until the sauce becomes thick. Turn off fire. Leave it for 5 minutes.
15. Complete. Serve.

Weather keeps cold, claypot is good choice.