薑蔥焗雞翼

材料:
雞翼12兩,薑6片,蔥3條,蔥頭2粒,蒜頭2粒

調味料:
糖1茶匙,古月粉少許,鹽1/4茶匙,粟米粉1湯匙,生抽1茶匙,酒1湯匙,薑汁1湯匙

上湯:
古月粉少許,生抽2茶匙,麻油1茶匙,上湯6安士

粟粉水:
粟粉1茶匙,水2茶匙

製法:
1.雞翼洗凈抹乾,加入調味,醃半小時
2.薑洗凈切片,蔥切一段,蔥頭,蒜頭拍扁去衣切片
3.將雞翼泡油,撈起待用
4.燒姐鑊,加油兩沙匙煮沸,爆香薑,薑頭及蒜頭。加入雞翼及一半蔥段,炒勻
5.潠酒2茶匙,倒入上湯,蓋上鑊蓋焗8分鐘,加入粟粉水及餘下蔥段,拌勻上碟

貼士:
一,醃好的雞翼加少許油,煮時可防止黏著
二,泡雞翼的油溫不可過熱,否則會令雞翼「縮水」
三,若不想用太多油,可分多次泡雞翼,每次3至4隻
四,用完的油煮,以去水份,就可保存再用

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