2人份

材料
去皮鸡腿肉250克
甜酱油2小匙
酱青1½大匙
麻油1大匙
蒜头10克,稍微捣碎
芫荽根2棵,稍微捣碎
白胡椒1/2小匙,稍微捣碎
生姜25克,切片
绍兴酒1大匙
糖1小匙
生粉2大匙
鸡汤1杯

装饰料
青辣椒适量,切片
青葱适量,切片
腊肠适量,切片炒香
煎鸡蛋1个

做法
1.把鸡肉用甜酱油、酱青和麻油腌入味30-60分钟。
2.把腊肠切片后用小火炒香待用。
3.在平底锅中加热清油,把捣碎的蒜头、芫荽和胡椒炒香,加入生姜片继续翻炒1分钟,加入腌味好的鸡肉和绍兴酒一起翻炒至鸡肉颜色变深。
4.加入鸡汤拌匀,加入糖调味,搬入生粉水勾芡后关火。
5.缀以青葱,佐配米饭、腊肠、鸡蛋、青辣椒享用即可。

Khao Na Gai (Thick Chicken Stew with Rice)

serves 2

Ingredients
250g skinless chicken thigh, cut into pieces
2 tsp sweet dark soy sauce
1½ tbsp light soy sauce
1 tbsp sesame oil
10g garlic, roughly grounded
2 stalks coriander root, roughly grounded
½ tsp white peppercorn, roughly grounded
25g ginger, sliced
1 tbsp shaoxing wine
1 tsp sugar
2 tbsp cornstarch, mix with 1tbsp water
1 cup chicken stock

Garnishing
some long green chili, sliced
some spring onion, sliced
some Chinese sausage, sliced
1 fried egg

Method
1. Marinate chicken thigh pieces with sweet dark soy sauce, light soy sauce and sesame oil for 30-60mins.
2. Slice Chinese sausage and fry over low heat. Set aside.
3. Heat up oil in a pan, fry grounded garlic, coriander and peppercorn until fragrant. Add ginger slices to stir-fry for 1min, add marinated chicken along with Shaoxing wine to cook until chicken pieces turn darker in color.
4. Add chicken stock, stir well and season with sugar. Mix in cornstarch water to thicken the gravy. Turn off the heat.
5. Serve chicken stew on rice with Chinese sausage, fried egg, sliced green chilies and garnish with spring onions.

食谱提供: Asian Food Channel
示范厨师:Chef Phol Tantasathien

text: 若昕 photo: Asian Food Channel