Soy Sauce Chicken 鼓油鸡
Soy Sauce Chicken 鼓油鸡
| Ingredients 材料 | QTY |
| whole chicken 鲜鸡 | 1 |
| Ginger 姜 | some |
| Scallion 葱 | some |
| Sauce 汁料 | QTY |
| PRB Superior Light Soy Sauce 珠江桥牌金标生抽王 | 3 tbsp |
| PRB Mushroom Flavoured Superior Dark Soy Sauce 珠江桥牌老抽王 | 1 tbsp |
| PRB Kwang Tung Mi Jiu (Rice Wine) 珠江桥牌广东米酒 | 1 tsp |
| PRB Brown Sugar in Piece 珠江桥牌冰片糖 | 1 piece |
| Water 水 | 150ml |
Method:
- Saute ginger and scallion with 1 tbsp oil.
- Add PRB superior light soy sauce and dark soy sauce. Add water, sugar and rice wine into sauce.
- Put the chicken into sauce after the sugar is melted. Turn over the chicken every 10 minutes until the sauce is thicken.
- Take chicken out, leave to cool, cut into pieces, then pour the sauce onto them.
- Serve.
做法：
- 用油炒香姜葱。
- 生抽和老抽下锅，加人清水，片糖，米酒。
- 待糖完全溶解之后，下鸡泡煮，隔10分钟翻身一次，直到汤汁浓稠。
- 卤好的鸡放凉之后斩件上碟，淋上浓汁即可，