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啫啫雞煲
Amoy sizzling chicken claypot

No need to go to restaurants, just follow the steps, you can do it too. Make it tonight.😋😋

⬇️⬇️English recipe follows⬇️⬇️
尋回的味道
淘大啫啫雞煲

材料：
淘大金標生抽
淘大特級蠔油
淘大甜麪豉醬
淘大蒜蓉醬
冰鮮雞半隻
豬膶半斤
冬菇6隻
雲耳10隻
薑1舊
蔥1條
芫荽1棵
辣椒仔1隻
乾蔥頭6粒

處理：
1. 雞切件，清水洗乾淨，擎乾水，放碗內。
2. 豬膶，清水洗乾淨，擎乾水，切厚片。
3. 豬膶調味：
a. 生抽1茶匙
b. 生粉半茶匙
撈勻。
4. 雞調味：
a. 生抽1湯匙
b. 蠔油1湯匙
撈勻，加入生粉1湯匙，撈勻。
5. 薑，去皮，切片。
蔥，切去根部，洗乾淨，切段。
芫荽，洗乾淨，切粒，尾，切段。
辣椒仔，去椗，切碎。
乾蔥頭，去皮。
6. 冬菇，預先用清水浸軟，去椗，清水洗乾淨。
7. 雲耳 ，預先浸軟，清水洗乾淨。
8. 預備好煲仔。

烹調：
1. 大火在鑊內燒熱油1湯匙。
2. 放雞件落鑊，煎香，轉中慢火。
3. 加上薑片及乾蔥頭，爆香。
4. 另一邊，用最慢火燒熱煲仔。
5. 放薑片及蔥段入煲仔，冚蓋。
6. 雞件，一面已煎至金黃色，反一反轉。
7. 加入冬菇及雲耳，爆香。
8. 轉慢火，加入調味料：
a. 淘大甜麪豉醬1茶匙
b. 淘大蒜蓉醬1茶匙
c. 冰糖2粒
炒勻。
9. 加入清水30毫升，炒勻。
10. 豬膶，放鑊中心，炒至全熟。
11. 加入蔥花及芫荽頭，炒勻。
12. 從鑊邊加入生抽1湯匙，炒勻。
13. 所有材料，倒入煲仔內，轉大火，冚蓋。
14. 從煲邊加入紹興酒1湯匙，大火滾1分鐘。
15. 灑上芫荽碎及辣椒碎。
16. 完成，可享用。

Amoy sizzling chicken claypot

Ingredients:
Amoy golden soy sauce
Amoy supreme oyster sauce
Amoy sweet yellow bean sauce
Amoy minced garlic sauce
Frozen chicken half No.
Pig's liver 0.5 catty
Mushrooms 6 Nos.
Black fungus 10 Nos.
Ginger 1 No.
Green onion 1 No.
Coriander 1 No.
Chili 1 No.
Shallots 6 Nos.

Preparation:
1. The chicken, cut in pieces. Rinse thoroughly. Drain. Put in a bowl.
2. Pig's liver, rinse thoroughly. Drain. Thickly slice.
3. Season the pig's liver:
a. Light soya sauce 1 tsp
b. Tapioca starch 0.5 tsp
Mix well.
4. Season the chicken:
a. Light soya sauce 1 tbsp
b. Oyster sauce 1 tbsp
Mix well. Add in 1 tbsp of tapioca starch. Mix well.
5. Ginger, get it peeled and sliced.
Green onion, cut its root. Rinse with tap water. Cut in lengths.
Coriander, rinse with tap water. Dice in cubes. Cut in lengths at its ends.
Chili, cut its anchor. Chop well.
Shallots, get them peeled.
6. Mushrooms, soak well in advance. Cut the anchors. Rinse thoroughly.
7. Black fungus, soak well in advance. Rinse thoroughly.
8. Get ready for a claypot.

Steps:
1. Heat up 1 tbsp of oil at high flame in wok.
2. Put chicken in wok. Fry well. Turn to medium-low flame.
3. Add in ginger slices and shallots. Fry well.
4. On the other side, heat up the claypot at low flame.
5. Put ginger slices and green onion (in lengths) in the pot. Cover it up.
6. The chicken, one side has been fried into golden yellow, flip it over.
7. Add in mushrooms and fungus, fry well.
8. Turn to low flame, add seasoning:
a. Amoy sweet yellow bean sauce 1 tsp
b. Amoy minced garlic sauce 1 tsp
c. Rock sugar 2 cubes
Fry well.
9. Add in 30ml of water, fry well.
10. Pig's liver, put at the centre of the wok. Fry it until it is totally well.
11. Add in green onion and root of coriander, fry well.
12. Add in 1 tbsp of light soya sauce alongside the wok. Fry well.
13. All ingredients, are to be poured into the pot. Turn to high flame. Cover up the pot.
14. Pour 1 tbsp of Shaoxing wine alongside the pot. Heat up at high flame for a minute.
15. Put coriander and chili cubes on top.
16. Complete. Serve.

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