砂锅麻油鸡

材料

甘榜鸡300克，斩件
姜丝20克
椰丝20克
西芹20克
上等花雕酒少许

调味料

上汤200克
盐和鸡精粉少许
麻油30克
糖½小匙

做法

1. 把鸡肉用滚水稍微汆烫备用。
2. 在砂锅内加热麻油，把姜丝炒香。
3. 加入剩余材料和调味料一起煮滚，转中火继续煮15分钟即可。

Claypot Kampung Chicken

Ingredients

300g kampung chicken, chop into pieces
20g ginger slices
20g shredded coconut
20g celery
some premium huadiao wine

Seasoning

200g stock
some salt and chicken powder
30g sesame oil
½ tsp sugar

Method

1. Blanch chicken with boiling water briefly. Set aside.
2. Heat up sesame oil in a claypot. Saute ginger slices until fragrant.
3. Add in remaining ingredients and Seasoning. Bring to a boil. Turn to medium heat and continue cooking for 15 mins.

styling+art direction: Kenz   text: 若昕   photo: Steven Soh