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RECIPE
Soya Berry Chicken / 杞酒酱油鸡
Ingredients
| Chicken | 1 no (Marinate with ½ cup Ning Xia Hong, 1 tbsp ginger juice & 2 tbsp dark soya sauce for 2hr) | Spring Onion
| 2 stalks | | Fried shallots | 8 | Mushroom
| 1 pc | | Sugar | 2 tbsp
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Ning Xia Hong Soya stock
| Hot water | 1500ml | Ning Xia Hong
| 2 cups | | Dark soya sauce | 150g | | Light soya sauce | 150g | | Liquorices | 2 slices
| | Wolfberries | 2 tbsp
| | Rock sugar | 80g
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Method
1) Marinate the chicken in the refrigerator for 2 hours or longer.
2) Heat pot and caramel 2tbsp sugar. Add chicken and brown thoroughly. Add in Ning Xia Hong Soya stock, shallots, spring onion and mushroom.
3) Bring to a boil over medium-high heat. Reduce heat and simmer chicken for about 20min.
4) Remove chicken from the stewed sauce and heat oven. Brush basting sauce on chicken and grill till thoroughly dry and aromatic.
材料
鸡
| 一只 (將半杯寧夏红,1汤匕姜汁,和2匕酱油拌匀腌泡两小时备用。)
| 葱
| 2棵
| 乾葱
| 8粒
| | 菇 | 1朵 | | 糖 | 2大匕
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寧夏红滷水汁材料
熱開水
| 1.5公升
| 寧夏红
| 2 杯
| 黑醬油
| 150g
| 醬青
| 150g
| 甘草
| 2片
| 枸杞
| 2汤匕
| 冰糖
| 80g
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做法
1) 將鸡并腌制两小时备用.
2) 锅置旺火,將两大匕白糖煮成焦糖。把鸡注入抹遍全身,至金黃便加入所有材料和寧夏红滷水汁。
3) 将鸡浸在酱油汁中，大约煮20分。把鸡取出,放入烤箱烘烤至金黄香脆即可食用。
 Download recipe
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