荔芋雞煲 Chick with taro casserole

荔芋雞煲


材料:

芋頭　半斤

雞　１／４隻（用薑汁，燒酒，糖醃片刻）



調味料：

薑，蔥　適量

椰汁花奶　１碗

糖，鹽，燒酒　少許

磨豉醬　１湯匙

上湯／水　２碗



製法:

１．滾油落雞，慢火炸熟備用

２．另鑊，加少許油，加入薑片，燒酒，再落雞件炒香

３．落上湯或水２碗煮滾，再落椰汁花奶

４．再落芋頭，鹽，糖

５．燒紅瓦煲，放入所有材料，封蓋煲３分鐘即可



Chick with taro casserole


ingredients:

1/2 catty taro

1/4 whole chicken (marinade in ginger juice, rice wine and a little sugar)



seasonings:

a few ginger slices

a little spring onion

1 tbsp fermented bean paste

1 bowl coconut milk

a little sugar

a little sait

a little rice wine

2 bowls broth/water



procedures:

1.heat the wok with oil.Add the chicken and fry until it is cooked.Drain the chicken and reserve for use.

2.drain excess oil from wok. Add ginger slices and rice wine.Put the chicken in and stir fiy.

3.Add 2 bowlsof broth or water and bring it to boil.Add coconut milk.

4.Add taro and season with salt and sugar.

5.Heat the casserole and put all the ingredients in the pot,then cover for 3 minutes.Serve.