酸菜雞 Chicken with Pickled Mustard Greens #shorts

酸菜雞 Chicken with Pickled Mustard Greens
 
材料 Ingredients
雞脾肉 2片 / 2 chicken thigh fillets
酸菜 400克 / 400g pickled mustard greens
薑絲 1湯匙 / 1 tablespoon shredded ginger
生抽 2湯匙 / 2 tablespoons light soy sauce
老抽 1/2湯匙 / 1/2 tablespoon dark soy sauce
料理酒 1湯匙 / 1 tablespoon Japanese cooking wine
蠔油 1湯匙 / 1 tablespoon oyster sauce
糖 1湯匙 / 1 tablespoon sugar
水 半碗 / 1/2 bowl water
 
做法 Methods
1. 酸菜用水浸30分鐘，盛起切件備用。
Soak the pickled mustard greens in water for 30 minutes, remove and cut into pieces for later use.
 
2. 雞脾肉洗淨，切件。
Rinse the chicken thigh fillets and cut into pieces.
 
3. 鍋中加油，開中大火加熱，放入薑絲、雞件拌炒，加入生抽、老抽、料理酒拌炒3分鐘。
Add oil to the pot and heat it over medium high heat. Add the shredded ginger and chicken, and stir-fry. Add light soy sauce, dark soy sauce, and cooking wine, and stir-fry for 3 minutes.
 
4. 放入已切好的酸菜，加蠔油、糖和水；蓋上鍋蓋，用中火煮至氣閥門跳動，便轉至細火，共炆約10-15分鐘便可，煮時保持氣閥門跳動。
Add the chopped pickled mustard greens, oyster sauce, sugar and water. Put on the lid and cook over medium heat until the Vapo-valve starts to click. Then turn to low heat. Simmer for around 10-15 minutes. Keep the valve clicking while cooking. Serve hot!

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