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Return To Shop就多加了番茄和小辣椒，本来就很下饭的榨菜焖鸡变的更下饭了！
分量： 4 – 5人份
需时： 30分钟
材料：
榨菜 – 1粒
鸡 – 半只 （剁块）
大葱头 – 1粒 （切4边）
番茄 – 1粒 （切4边）
小辣椒 – 4条 （去籽拍扁）
蒜 – 5瓣 （拍扁）
蚝油 – 1汤匙
酱油 – 1汤匙
糖 – ½ 茶匙
油 – 2汤匙
水 – 1中碗
准备功夫：
1. 榨菜洗净，泡水2小时去咸味，再切薄片
煮法：
1. 烧热锅加油，下蒜，大葱头，炒香
2. 倒入鸡块，炒至变色，
3. 加入蚝油和酱油，炒均
4. 加入番茄，小辣椒，榨菜，炒均
5. 倒入水(盖过鸡肉), 加盖煮15分钟
6. 起盖下糖，炒均，收干水
7. 熄火，上桌
⚠️ 转载食谱请注明食谱来自南洋小厨
⚠️ Please credit Nanyang Kitchen if you re-share this recipe
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RM6.50 – RM7.50
Braised Chicken with Zha Cai 榨菜焖鸡
Course: MainCuisine: ChineseServings
4
servingsCooking time
30
minutesBy adding tomato and cili padi, this dish is calling out for more rice as companion
Ingredients
1 zha cai
½ chicken (chop it)
1 big onion (cut into 4 sides)
1 tomato (cut into 4 sides)
4 cili padi with seeds removed (flatten it)
5 cloves of garlic (flatten it)
1 tbsp oyster sauce
1 tbsp soy sauce
½ tsp sugar
2 tbsp oil
1 bowl of water
Instructions
- Preparations:
- Wash and soak the zha cai for 2 hours, slice it
- Steps:
- Heat the wok and pour in oil, add in garlic, big onion and saute
- Add in chicken fillet and fry it
- Add in oyster sauce, soy sauce and fry evenly
- Add in tomato, cili padi, zha cai and fry evenly
- Add in water (submerge the chicken), cover with lid and cook for 15 minutes
- Lift the lid, add in sugar and fry evenly
- Turn off the gas, it’s done!
Recipe Video
厨房摄影棚 Kitchen Studio For Rent
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