黄酒鸡板面 Rice Wine Chicken with Noodles

  • Prep Time
    20Mins
  • Cook Time
    20Mins
  • Type
  • View
    195

每每路过附近的客家新村,都会看到各个住家的屋簷下,随意摆着一张桌子,一支支有橙黄色的、琥珀色的黄酒,就这样售卖着,价钱不贵,都是家庭制作的纯手工酒酿。这客家黄酒,口味偏甜,食后总有种回味无穷的劲。客家黄酒一般是以淡黄色、或明亮通透的琥珀色呈现,这取决于在制作过程中,所使用的糯米和发酵时间长短,一般来说,颜色越深表示发酵时间越长,口味也较为馥郁。 在这里,我最喜欢香甜滋补的黄酒鸡,几乎大部份店家都可以做出各自的拿手美味,除外,还有黄酒上汤啦啦、黄酒面线等,在家制作日常黄酒料理也是非常简单的,最重要的是要有一支满意的黄酒。认识的客家阿姊教诲: 女性在月事结束一週后、或产后的妈妈鼓励享用适量黄酒制作的料理,可舒经活络、暖宫和胃,保持体格年轻、养颜抗老唷!

食谱制作/摄影:米奇瓜

 

 

Ingredients

材料

Ingredients

调味料

Seasonings

    Directions

    Step 1

    瓦煲内加入姜茸,炒至干后,加入麻油煸炒;In a clay pot, sauté minced ginger until dry, then add sesame oil and continue stir-frying.

    Step 2

    加入鸡腿肉,翻炒均匀至断生,下黄酒、所有调味料和滚水,小火焖煮至滚,下枸杞,即可熄火、盖上盖子保温;Add chicken thighs and stir-fry until partially cooked. Pour in yellow wine, all seasonings, and boiling water. Simmer over low heat until boiling, then add goji berries. Turn off heat, cover, and keep warm.

    Step 3

    鸡蛋打散,加入黄酒、适量盐和酱油,拌匀,煎成3-4份,备用;Beat eggs, then add yellow wine, salt, and soy sauce. Mix well and fry into 3-4 portions. Set aside.

    Step 4

    水滚后,加入板面,煮至软,捞起过冷河,再放入滚水煮数秒,即可捞起沥干,放入碗内;Once water is boiling, add noodles and cook until soft. Remove and rinse with cold water. Place back into boiling water for a few seconds, then drain and place in bowls.

    Step 5

    舀入适量作法2的黄酒鸡和汤,摆上煎蛋和葱花香菜,趁热享用。Ladle in the rice wine chicken and soup from step 2, top with fried eggs, spring onions, and coriander. Serve hot.

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