姜酒白切鸡Ginger Wine Chicken

准备好，把鸡冲洗干净，择去杂毛，切下鸡腹腔下部的黄色鸡油切下来然后洗干净,然后先把姜切成姜茸，过后在鸡的表皮和肚子内均匀地涂抹少许盐和将姜葱、八角、花椒塞进去鸡肚里，腌制大约20分钟。Wash chicken and rub the invity and surface with some salt. Stuff chicken with spring onion, ginher, staranise and peppercorn, marinate for 20 minutes.

将海鸥纯正姜酒和海鸥牌鲍鱼汁还有水混合在一起，搅拌均匀过后倒入气压锅里，将鸡放入关盖蒸煮15分钟，过后等大约5分钟放气，把鸡取出来放入冷水泡大约10-15分钟。Mix HAI O Original Ginger Liqueur with HAI O Abalone Sauce, pour into pressure cooker, cook together with chicken for 15 minutes. Release the air for 5 minutes, remove chicken and soak into cold water for 10-15 minutes.

酱汁做法：锅内放入少许油放入蒜米茸爆香过后倒入200毫升的清水煮滚，再加入1汤匙海鸥牌鲍鱼汁煮滚，倒出来撒上芫荽茸和炸蒜米茸搅拌均匀成配酱，备用。To prepare sauce:Heat some oil in wok, sauté chopped garlic till fragrant, add in 200ml water, bring to a boil. Add 1 tbsp HAI O Abalone Sauce, mix well.

姜酒白切鸡待冷后就可砍成块摆盘，放些葱丝，芫荽叶点缀就完成。配搭调好的酱汁一起享用。Chopped the chicken and arrange on plate, garnish with some spring onion and coriander leaves, serve together with sauce.