วันศุกร์ที่ 16 มีนาคม พ.ศ. 2555

STEWED CHICKEN WITH GINGER SAUCE

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* Hips, calves, chicken, or chicken 6 to 8 pieces.

* 350 grams of ginger alley.

* 350 g carrots, cut into pieces.

* Onion, cut into pieces 1/2 balls.

* 100 grams of onion.

* Cayenne pepper, cut into 3 to 5 tablets.

* 2 tablespoons oyster sauce and stock.

* In soy sauce 2 tablespoons white.

* Chinese cooking wine 2 tbsp.

* 1 tablespoon sugar.

* 2 cups water.

* Vegetable oil for cooking.

* Coriander leaves (for garnishing).

How to do step by step.

1. Heat oil in a frying pan to medium heat and bring to Taggื. Wait until the oil is hot, add the chicken. Fry until almost cooked remove from the dock reflect matching oil.

2. Put water in large pot. Set on medium heat. Wait until the water boils, put in white soy, oyster sauce and stock, sugar, Chinese wine and mix until everything is well.

3. The chicken into the pot. Then add ginger, onion and carrot and cook until the water boils. Then dim the lights down. Boilers with a low heat for about 30 minutes.

4. Add onion and pepper into. Leave it for about 3 minutes, turn off the lights.

5. Plate garnish with cilantro and onion. Serve immediately with steamed rice.

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