栗子燜雞
Stewed Chicken with Chestnuts
材料
光雞 1/2 隻
栗子 10 粒
薑 2 片
乾蔥頭 4 粒
熱水 1/2 量杯
醃料
生抽 2 湯匙
老抽 2 茶匙
雞粉 1/4 茶匙
砂糖 1/4 茶匙
紹興酒 1 茶匙
粟粉 1 茶匙
麻油 1 茶匙
調味料
蠔油 1 湯匙
幼鹽 1/8 茶匙
獻（拌勻）
粟粉 1/2 茶匙
清水 1 湯匙
做法
1. 將雞沖洗，瀝乾水份斬件，加入醃料醃 30 分鐘。
2. 栗子去殼，放入滾水內煲 5 分鐘，盛起，把栗子放在乾毛巾上趁熱擦掉栗子衣。
3. 燒熱鑊，下油 2 湯匙，放入雞件，煎至兩面金黃色，盛起。
4. 燒熱鑊，下油 1 湯匙，將薑片及乾蔥頭加入爆香，然後將栗子加入炒一會兒。
5. 將雞件加入爆炒片刻，然後加入調味料和熱水，下蓋，慢火煮 7-10 分鐘。
6. 埋獻將汁液略煮至濃稠即成。
Ingredients
1/2 fresh chicken
10 chestnut
2 slices ginger
4 shallot head
1/2 cup hot water
Marinade
2 tbsp light soy sauce
2 tsp dark soy sauce
1/4
tsp chicken bouillon powder
1/4 tsp sugar
1 t
sp Shaoxing rice wine
1 tsp cornflour
1 tsp sesame oil
Seasonings
1 tbsp oyster sauce
1/8 tsp table salt
Sauce (mix well)
1/2 tsp cornflour
1 tbsp water
Method
1. Rinse chicken thoroughly. Drain and chop into pieces. Marinate for 30 minutes.
2. Peel chestnuts. Scald in boiling water for 5 minutes. Take out. Place on dry towel and rub off the outer skin.
3. Heat wok. Add 2 tablespoons of cooking oil. Add chicken and fry till sides turn golden yellow. Take out.
4. Heat oil. Add 1 tablespoon of cooking oil. Sear ginger and shallot slices. Add chestnuts and stir-fry for a while.
5. Add chicken and stir-fry for a while. Add seasonings and hot water. Cover wok with lid. Cook on low heat for 7-10 minutes.
6. Add sauce and cook till sauce turns thick and concentrated. Serve.
韋太小貼士
燜煮期間要留意水份會否蒸發掉，快燜乾時，便倒入適量熱水繼續燜煮，以免燜乾。
Tips
When stewing, be aware of the evaporation of water. Prvent the stew from drying up by adding suitable amounts of hot water in the process.
