干葱豆豉焗三黄鸡球

Ingredients 配料

200 g     Tender chicken flesh without bones    200克     去骨三黄鸡肉

100 g     Shallot                                      100克     小红洋葱

50 g       Garlic clove                               50克       蒜头

5 g         Spring onion                              5克        葱度

10 g       Fermented soya beans               10克       豆豉

5 g         Light soy sauce                         5克        生抽

Sugar                                                      少许        糖

10 g       Cornstarch                                 10克       生粉

Chicken powder                                        适量        鸡粉

5 g         Salt                                           5克        盐

Method
1.      Make the chicken flesh into ball shapes. Marinate with light soy sauce, salt and cornstarch for 10 minutes. Then fry until 80% done and set aside.
2.      Deep fry the shallot and garlic cloves in oil until golden. Set aside.
3.      Stir-fry the fermented soya beans, add in the above ingredients, continue to stir-fry. Add in a few drops of water and reduce the sauce.
烹调步骤
1.      鸡球用生抽，盐，生粉腌十分钟后煎8 成熟备用。
2.      小红洋葱和蒜头炸至金黄色，起锅备用。
3.      豆豉炒香后，放以上原料爆香加少量水，收干即可。