🐓 𝙉𝙤 𝙬𝙖𝙩𝙚𝙧 𝙖𝙙𝙙𝙚𝙙 𝙎𝙘𝙖𝙡𝙡𝙞𝙤𝙣 𝙊𝙞𝙡 𝘾𝙝𝙞𝙘𝙠𝙚𝙣

2021年已經出過食譜～見呢排興煮無水煮，再整過😍不過今次轉咗做雞髀🩵勁鮮甜同入味！煲下面全部都係雞同蔥精華加醃料😚今葱油雞是傳統的粵菜，雞和葱汁精華一齊煮熟，十分入味😋 濃濃蔥香的雞湯汁，用來拌飯一流！

✨無水煮貼士✨
▶️加入大量出水材料！例如洋蔥和蔥💕
▶️一開始用中細火聽到有煮滾嘅聲音，之後就要轉細細火！用無水煮和煮雞唔可以大火！如果唔係就會唔滑同易煲乾🥰
▶️用重身和高身的鎖水嘅煲！
▶️不時觀察，以防濃底，始終每個人嘅火爐和煲具都不一樣，如有需要可以加少少水！

材料:
雞脾 2隻
洋蔥 1個
葱 3大扎
薑片 6片
辣椒粒適量 (optional)
油 2湯匙
滾油 2湯匙

醃料:
生抽 2湯匙
老抽 1湯匙
糖 1茶匙
鹽 1茶匙
紹興酒 1湯匙

做法:
1) 雞髀洗淨抹乾，之後加入醃料醃30分鐘
2) 葱切條！洋葱切條！
3) 鍋中先倒入油，放上薑片，之後平均地放上葱和洋蔥！再放上雞脾 (連埋醃雞的汁一起倒下)
4) 冚蓋後中細火聽到煮滾的聲音，就轉細火煮15-20分鐘，雞上可放上蔥花和辣椒！
5) 在另一鍋中加熱2湯匙油，連油淋在雞上即成！

Ingredients:

2 chicken thighs
1 onion
3 bunches of scallions
6 slices of ginger
Chili flakes (optional)
2 tbsp oil
2 tbsp hot oil Marinade:
2 tbsp light soy sauce
1 tbsp dark soy sauce
1 tsp sugar
1 tsp salt
1 tbsp Shaoxing wine Instructions:

Clean and marinate chicken for 30 minutes.
Cut scallions and onion into strips.
Heat oil, add ginger, followed by scallions, onion, and chicken (with marinade).
Cover and simmer on low for 15-20 minutes; add scallions and chili on top.
Heat 2 tbsp oil and drizzle over chicken to serve!