姜茸咸鱼鸡 Ginger With Salted Fish Chicken

【材料A】
全鸡1.2公斤、盐1茶匙、炒香咸鱼50克、上汤1/2杯

【调味料B】
姜茸200克、麻油1茶匙、绍兴酒2汤匙、生抽1汤匙、鲍鱼汁1汤匙、糖1茶匙、盐适量

【做法】
1.先将盐搽匀在鸡内外然后蒸20分钟至熟透，取出斩成小块盛碟。
2.烧热2汤匙油，炒香（B）料，加入1/2杯上汤煮滚。
3.把姜茸酱淋入鸡上再将咸鱼洒在面上即可趁热进食。

【小贴士】最好用一半老姜和一半嫩姜会更好味。

【Ingredients A】
1.2kg whole chicken, 1tsp salt, 50g fried salted fish, 1/2 cup broth

【Seasoning B】
200g grated ginger, 1tsp sesame oil, 2tbsp Shao Hsing wine, 1tbsp soy sauce, 1tbsp abalone sauce, 1tsp sugar, salt to taste

【Method】
1.Rub salt all over chicken, steam for 20 minutes or until well cooked. Cut into pieces.
2.Heat 2tbsp oil, stir fry (B) until fragrant, add in 1/2 cup broth, bring to the boil.
3.Pour ginger gravy on cooked chicken,sprinkle salted fish on top and serve.