Stewed Chicken with Stem Ginger 子薑炆雞   Ingredients   主料   Chicken 1 whole 雞 1 隻 Stem Ginger 400 g 子薑 400 克 / 10 兩         Seasoning for Chicken 調味料(雞)   Corn starch 1.5 tsp 生粉 1.5 茶匙 Sugar 1.5 tsp 糖 1.5 茶匙 Light Soy Sauce 1 tbsp 生抽 1 湯匙 Oil 1/2 tbsp 油 1/2 湯匙         Ingredients for cooking 炆雞材料   Oil 2 tbsp 油 2 湯匙 Salt 1 tsp 鹽 1 茶匙 Water 1/2 Cup 水 1/2 杯     Method Peel and slice the Stem Ginger. Bring a pot of water to boil with Stem Ginger. Then keep boiling for 15 minutes. (To reduce spicy taste). After 15 minutes, dish it up and drain. Cut the Chicken into pieces. Add and mix Cornstarch (1.5 tsp), Sugar (1.5 tsp) and Light Soy Sauce (1 tbsp) with Chicken. Then, add Oil(1/2 tbsp) and mix all ingredients well. Heat up 2 tbsp of oil. Stir-fry the Stem Ginger. Add 1/2 tsp of Salt. Stir-fry the ginger until the ginger color is changed to light brown. Add Chicken and mix them well. Then cover it by lid for 1 minute. Stir-fry the ingredient for a while and cover it again for another 1 minute. Add 1/2 cup of water and mix it well. Taste it and add some salt if necessary. Then, cover it again for one minute. Open the lid and stir-fry the ingredients for a while. Cover it again for 1 minute. Repeat this step one more time. Stir-fry the ingredients until the sauce is thickened. Dish it up and serve it hot!       製作方法 把子薑去皮，切片。 出水，水滾後煲15分鐘 (減去辣味)，15分鐘後，盛起子薑吹乾。 把雞切件。 加入生粉(1.5茶匙)，糖水(1.5茶匙) 和生抽(1湯匙)與雞拌勻，之後加入油(1/2湯匙)，拌勻所有材料。 燒熱油(2湯匙)，加入子薑和鹽(1/2 茶匙)，爆香子薑至淺啡色。 加入雞並炒勻，蓋上蓋子焗1分鐘，1分鐘後開蓋炒勻材料，再蓋上蓋子焗1分鐘。 加入1/2杯水並炒勻，試味後加入適量的鹽，再蓋上蓋子焗1分鐘。 1分鐘後開蓋炒勻材料，再蓋上蓋子焗1分鐘，再重複這步驟一次。 之後炒至水份收乾。 上碟!   Kam Fung Wong, Inc 4008 3rd Ave., Brooklyn, NY 11232 Phone: 718-965-6078 / 718-709-6189 Office Hours: Monday to Saturday 6:00AM - 2:00PM Copyright © Kam Fung Wong, Inc - All rights reserved.