Steamed Chicken with Chinese Angelica ~ 当归蒸鸡 (产后7天)

我老公说这道当归蒸鸡煮得真好吃. 所以就放上来分享分享.


材料:

A
2 只大鸡腿

B
1/2 大匙盐 (吃饭用的铁汤匙)
2 大匙绍兴酒
1 大匙姜茸

C
1 大把枸杞/杞子
6 大片当归
5 大匙绍兴酒


做法:

1. 鸡腿用材料B腌制好备用.
2. 把材料C混合好, 放置15分钟.
3. 再把A, B和C搅拌均匀, 放在冰箱里腌制2小时.
4. 水滚后, 用大火蒸25-30分钟或直至鸡完全熟透.


Ingredients:

A
2 big chicken thighs

B
1/2 tablespoons salt (metal spoon)
2 tablespoons Shao Xing wine
1 tablespoon grated ginger

C
A handful of medlar seeds
6 big slices Chinese Angelica/"Dang Gui"
5 tablespoons Shao Xing wine


Method:

1. Marinate the chicken thighs with B.
2. Mix C together and set aside for 15 minutes.
3. Mix A, B and C together. Put in fridge and let it marinate for 2 hours.
4. Steam your chicken with high heat for 25-30 minutes or until the chicken is fully cooked.


把姜块压在刨丝器上面摩擦便可取得姜茸. You can grate your ginger with a shredder/grater.


Adapted from:
养生月子食谱