紅蔥頭炒雞 Stir-Fried Chicken With Shallot **字幕CC Eng. Sub**

🟢材料：
雞一隻
紅蔥頭 5-6粒
薑、蒜頭、芫荽/蔥適量
紹興酒 100毫升
蠔油 1湯匙
糖 2茶匙
鹽、生抽適量

🟢做法：
1️⃣ 將雞洗淨，去除內臟斬件，並瀝乾水分。
2️⃣ 先爆香蒜頭、蔥和薑，然後將蔥薑放在一邊。
3️⃣ 雞肉落鍋煎至稍微變色，加入花雕酒繼續翻炒。
4️⃣ 加入蠔油、糖，不需要加水，因為雞肉會出水，轉小火炆煮大約8分鐘。
5️⃣ 煮至雞熟透後再加入適量的鹽，如果剩下的汁多，開大火收汁。加入適量的生抽，上碟前灑上芫荽或蔥即可。

🟢Ingredients:
Chicken - 1 whole
Shallots - 5-6 bulbs
Ginger, garlic, coriander/spring onions as needed
Shaoxing wine - 100ml
Oyster sauce - 1 tablespoon
Sugar - 2 teaspoons
Salt, light soy sauce, - to taste

🟢Cooking directions:
1️⃣ Wash the chicken, remove the internal organs, and cut into pieces. Drain the water.
2️⃣ Stir-fry the garlic, spring onions, and ginger until fragrant, then set in one side of the pan.
3️⃣ Fry the chicken in the pan until slightly browned, then add Shaoxing wine and continue stir-frying.
4️⃣ Add oyster sauce and sugar. No need to add water because the chicken will release its own juices. Turn to low heat and simmer for about 8 minutes.
5️⃣ After the chicken is fully cooked, add salt to taste. If there is too much sauce left, turn up the heat to reduce it. Add some soy sauce and garnish with coriander or spring onions before serving.

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