花雕酒鸡Baked Wine Chicken

材料：
2个鸡腿、2朵香菇、2粒蚝（浸放水中10-15分钟，然后切粒）、5粒罐头磨菇、3粒红枣、4汤匙葱茸、4汤匙蒜茸、4茶匙食油、1张锡纸

调味料：
1汤匙蚝油、1汤匙鲍鱼汁、1/8茶匙胡椒粉、1/8茶匙盐、1茶匙麻油、3/4茶匙糖、1汤匙姜汁、3汤匙绍兴花雕酒、1汤匙水、4茶匙粟粉（勾芡）

做法：
1.将鸡腿、香菇及干蚝用调味料腌制放在冰箱隔过夜。
2.烧热油，爆香葱及蒜茸，加入鸡肉炒1分钟，捞起放在锡纸上，再铺上其它材料。
3.包好放进预热的烤炉内以180℃，烤30分钟即可。

Ingredients:
2 nos chicken whole legs,2 dried mushrooms (soaked and halved),2 dried oysters (soaked for 10-15 minutes and chopped coarsely),5 pieces canned button mushrooms,3 red dates (seeds removed), 1 tsp chopped shallots, 1 tsp chopped garlic,1 tbsp oil,1 big piece aluminium foil

Seasoning:
1 tbsp oyster sauce, 1 tbsp abalone sauce, 1/8 tsp pepper, 1/8 tsp salt or to taste, 1 tsp sesame oil,3/4 tsp sugar, 1 tbsp ginger juice,3 tbsp Shao Hsing Hua Tiau Chiew, 1 tbsp water, 1 tsp cornflour

Method:
1.Marinate chicken, dried mushrooms and dried oysters with seasoning. Leave over night i n the refrigerator.
2.Heat oil in a wok. Saute shallots and garlic till fragrant. Add in marinated chicken and fry for 1 minute. Dish out and place on the aluminium foil with the rest of the ingredients. Wrap up the aluminium foil into a packet.
3.Place the packet in a preheated oven at 180°C. Bake for 30 minutes. Remove and serve immediately.