Supreme Soy Sauce Chicken 豉油雞   Ingredients   主料   Chicken 1 whole 雞 1 隻 Salt 1/2 tsp 鹽 1/2 茶匙 Ginger juice 2 tsp 薑汁 2 茶匙 Spring Onion 2 sprigs 蔥 2 棵 Oil 4 tbsp 油 4 湯匙 Ginger 3 slices 薑 3 片 Rice Wine 1 tsp 米酒 1 茶匙 Light Soy Sauce 1/2 cup 生抽 1/2 杯 Sugar 2 tsp 糖 2 茶匙 Water 4 cups 水 4 杯     Method Wash chicken, then wipe the chicken to dry, rub the core of chicken with “Salt” and “Ginger juice”. Then, put the “spring onion” into the core of chicken. Heat 4tbsp of oil in wok and saute the ginger. Then, saute the chicken until the skin color is changed to yellow. Add “Rice Wine”. Then, add “Light Soy Sauce mixed with sugar” and “Water”. Place a spacer under the chicken. Bring the sauce to boiling. Cover it and turn heat to medium for 20 mins. Turn the chicken over for every 5mins. After 20 mins, turn the chicken over. Switch off the heat and cover it again for 5 mins. Pour some chicken sauce over chicken when serve.       製作方法 洗淨並抹乾雞，擦上鹽和薑汁，之後把蔥放入雞腔。 燒熱4湯匙油，爆香薑，之後把雞皮煎黃。 加入米酒，之後加入「生抽」，「糖」和「水」。 放一個格網在雞下，把汁煮滾。 蓋上中火煮20分鐘，期間每5分鐘把雞反轉一次。 20分鐘後，把雞反轉，把火關掉，蓋上蓋子焗5分鐘。 上枱前淋上雞汁。   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.