菜脯椒仔贵妃鸡 Poached Village Chicken with Pickled Radish and Chilli
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材料 A：
清远/菜园鸡1只
材料B：
菜脯150克(浸水五分钟，捞起备用) 、虾米 50克(浸水后剁碎) 、蒜茸1茶匙、 辣椒仔茸1/2茶匙.
调味料：
鸡粉1/2茶匙、糖1/4茶匙
豉油酱汁:
豉油300毫升, 清水150毫升、糖1茶匙、鸡粉1/2茶匙、蚝油1茶匙
做法：
- 先将鸡蒸约 25-30分钟至熟，然后待凉备用。
- 将所有豉油酱汁一起煮热即可。
- 将菜脯以大量的油下锅爆香，然后再加入虾米爆至香脆后盛出，滴干油备用。
- 留少许油在锅，加入蒜茸及辣椒仔，炒香后加入调味料炒均。
- 把熟鸡斩好后，将材料B撒在鸡上面，另外把煮好的豉油酱汁淋在碟子周围，在鸡肉上面加上芫茜、葱、即可吃用。
Ingredients A:
1 whole Kampung chicken
Ingredients B:
150g pickled radish (soak 5 minutes and drain), 50g dried shrimp (soaked & chopped), 1 tsp chopped garlic, ½ tsp chopped chilli padi
Seasoning:
½ tsp chicken powder, ¼ tsp sugar
Soy sauce:
300ml soy sauce, 150ml water` 1 tsp sugar, ½ tsp chicken powder, 1 tsp oyster sauce
Method:
- Steam chicken for 20-25 minutes or until cooked, let cool down and set aside.
- Boil all soy sauce ingredients.
- Deep fry pickled radish in hot oil; and then add in dried shrimp and continue frying until fragrant, drain.
- Keep some oil in wok, sauté garlic and chili padi until fragrant, toss in seasoning and stir to mix.
- Chop steamed chicken into pieces, arrange in plate, pour fried ingredient B on top of chicken, and then pour soy sauce around the plate, sprinkle some coriander and spring onion on top, serve.
