紅蔥頭炒雞 Stir-Fried Chicken With Shallots

昨天在超市買了食物, 順便買隻冰鮮雞, 今天做個“紅蔥頭炒雞”, 一隻冰鮮雞, 有些紅蔥頭, 大的話5〜6粒就夠了, 一些薑片和蒜, 因為雞肉都要斬件的, 把它切開洗淨, 除去雞內脂肪, 除去雞肺和任何殘留內臟, 這是殘留的氣喉, 進一步清潔雞肉, 使用2茶匙鹽, 揉搓, 刷一下, 洗淨的雞瀝乾水, 蔥頭略為拍一下。先爆一下蒜頭, 蔥和薑, 蔥薑放在一邊, 雞肉落鑊先煎一會兒, 加100毫升花彫酒, 不需要加水, 因為這些冰鮮雞會出水, 1湯匙蠔油, 2茶匙糖, 差不多煮熟才加鹽, 轉中小火, 炆大約8分鐘左右。炆了4分鐘, 繼續炆多4分鐘, 其間要留意水份及會否燶, 炆了八分鐘, 如果剩下的汁多, 開大些火收汁, 汁收了 下調味, 加入適量的鹽, 少許生抽, 上碟前加些芫荽或蔥。
Food supplies have shopped at the supermarket on the day before, a chilled chicken was brought, it is used for today's dish "Stir-Fried Chicken With Shallots". 1 chilled whole chicken, here are the shallots already peeled off, 5 ~ 6 are enough if the size is big, some ginger slices and garlic, the chicken will be chopped into parts, cut it open for easier rinsing and cleansing, remove the chicken fat, remove the lung and any viscera residue, this is the part of the trachea left, for further cleansing the chicken, 2 tsp of salt are used, rub thoroughly again and again, drain the chicken after the rinsing, slightly slap the shallots. fry the garlic, shallots and ginger first, set it aside, let the chicken pan fry for a while, pour in 100ml of Shaoxing wine /cooking wine, no further water adding is required, the chilled chicken will squeeze water during heating, 1 tbsp of oyster sauce, 2 tsp of sugar, salt will be added when the chicken is cooked, turn to medium low heat, braise for 8 mins, flip the chicken after it has passed for 4 mins, braise for the rest of 4 mins, watch out the level of water to prevent the chicken burnt, it has braised for 8 mins, if too much of sauce left, turn to high heat to evaporate the sauce, season the chicken after no more sauce left, moderate amount of salt is added, moderate amount of soy sauce, add some coriander or spring onions before serving.
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