豆豉醬煎雞球 Black Bean Garlic Sauce Chicken Ball **字幕 CC Eng. Sub**

🟢食材：
雞下腿 500克
蒜蓉豆豉醬 適量
蠔油 1茶匙
紅蔥頭、薑、蒜頭 適量
紹興酒 1茶匙
糖 1/4茶匙
澱粉 1/2湯匙
油 適量

🟢步驟：
1️⃣ 雞下腿用淡鹽水浸泡10~15分鐘，洗淨吸乾水，去骨切粗件(如球狀)。
2️⃣ 在雞肉加入適量蒜蓉豆豉醬、蠔油、1茶匙紹興酒、1/4茶匙糖、1/2湯匙澱粉和少許油，醃15~30分鐘。
3️⃣ 熱鍋下油，將雞肉煎至金黃反轉，加入切碎的紅蔥頭、薑、蒜頭，煎至兩面金黃。
4️⃣ 灒入1湯匙紹興酒，蓋上鍋蓋煮1分鐘♦讓紹興酒的香味滲入雞肉內。
5️⃣ 最後加入蔥段翻炒均勻上碟。

♦備注：📌雞肉一般煎至兩面金黃應該熟透，如擔心未熟透，灒入紹興酒後蓋鍋蓋３分鐘，要轉小火及留心雞肉會否燒焦。

🟢 Ingredients:
Chicken drumsticks, 500 grams
Garlic black bean sauce, as needed
Oyster sauce, 1 teaspoon
Shallots, ginger, garlic, as needed
Shaoxing wine, 1 teaspoon
Sugar, 1/4 teaspoon
Cornstarch, 1/2 tablespoon
Oil, as needed

🟢Cooking Directions:
1️⃣ Soak the chicken drumsticks in lightly salted water for 10-15 minutes, wash and pat dry, remove the bones, and cut them into coarse pieces, resembling balls.
2️⃣ Marinate the chicken balls with black bean garlic sauce, oyster sauce, 1 tsp of Shaoxing wine, 1/4 tsp of sugar, 1/2 tbsp of cornstarch, and a little bit of oil for 15-30 minutes.
3️⃣ Heat the pan with oil and fry the chicken balls until golden brown. Add the chopped shallots, ginger, and garlic, and fry until both sides are golden brown.
4️⃣ Pour in 1 tablespoon of Shaoxing wine, cover the pan with a lid, and cook for 1 minute♦ to allow the wine aroma to permeate into the chicken balls.
5️⃣ Finally, add the scallions(spring onions) and stir-fry evenly.

♦Note: 📌The chicken balls should be cooked through when they turn golden brown on both sides. If you are concerned about them not being fully cooked, add the Shaoxing wine and cover the pan for 3 minutes over low heat. Be sure to watch the chicken to avoid burning.

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