海南鸡、饭与酱汁
材料
"去骨鸡腿(土鸡) 10只","青葱 2根","姜片 5片","去皮红葱头 200g","老姜 200g","白米 5杯","鸡油 100g","鸡高汤 6杯","酱油 40g","高丽菜 1颗","红甜椒(装饰) 1颗","青葱(装饰) 2根","青葱碎 50g","老姜末 50g","盐 15g","热鸡油 100g","辣椒碎 50g","蒜碎 50g","工研醋 150g","酱油 150g","水 50g","糖 100g","勾芡(太白粉水) 50g"
做法
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1: 海南鸡1. 准备一锅饮用水,放入姜片、青葱及鸡腿(水滚再放入鸡腿),煮至大滚后熄火,上盖熄熟(约1.5小时) 海南鸡 2. 将做法1放入冰水冰镇后抹上鸡油,放入冰箱备用
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2: 海南鸡饭 1. 先用鸡油热锅放入拍裂的红葱头及老姜,煎至棕黑色
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3: 海南鸡饭 2. 再放入白米、酱油以及鸡高汤后放入电锅煮熟 (约5杯半的水,要比米量多半杯)
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4: 海南鸡饭 3. 高丽菜对切煮到7~8分熟,冷水过滤后去梗
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5: 海南鸡饭 4. 红甜椒切丝
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6: 酱汁1 加热香油至滚沸(冒烟),倒入青葱碎、姜碎及盐后拌匀
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7: 酱汁2 辣椒碎、蒜碎及工研醋拌匀
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8: 酱汁3 酱油及水煮开后加糖勾芡即可