海參冬菇炆滑雞 Braised Chicken with Sea Cucumbers and Shiitake Mushrooms丨Prime-Living x Saladmaster

海參冬菇炆滑雞 Braised Chicken with Sea Cucumbers and Shiitake Mushrooms 材料 Ingredients 海參 2條 / 2 sea cucumbers 雞 半隻 (斬件) / half chicken (cut into pieces) 冬菇 10粒 / 10 dried shiitake mushrooms 薑 10片 / 10 slices ginger 蔥 1條 / 1 stalk scallion 乾蔥 2粒 / 2 shallots 蒜頭 2粒 / 2 cloves garlic 米酒 少許 / cooking rice wine, to taste 雞湯 1杯 / 1 cup chicken broth 鮑魚汁 1茶匙 / 1 teaspoon abalone sauce 蠔油 1茶匙 / 1 teaspoon oyster sauce 生抽 1茶匙 / 1 teaspoon light soy sauce 花雕酒 少許 / Huadiao wine, to taste 雞件醃料 Marinade for chicken pieces 蠔油 1/2湯匙 / 1/2 tablespoon oyster sauce 生抽 1湯匙 / 1 tablespoon light soy sauce 胡椒粉 少許 / ground white pepper, to taste 糖 1/2茶匙 / 1/2 teaspoon sugar 生粉 2茶匙 / 2 teaspoons cornstarch 油 少許 / cooking oil, to taste 芡汁材料 （拌勻備用） Sauce ingredients (mix well for later use) 生粉 1/2湯匙 / 1/2 tablespoon cornstarch 老抽 1/4茶匙 / 1/4 teaspoon dark soy sauce 鹽 1茶匙 / 1 teaspoon salt 水 1/2湯匙 / 1/2 tablespoon water 做法 Method 1. 雞件印乾水份，加醃料醃15分鐘，最後加少許油拌勻。 Pat dry the chicken pieces, add marinade and sit for 15 minutes, then add a drizzle of oil and mix. 2. 海參切厚件；冬菇浸軟後去蒂，搾出水份，冬菇水留下備用。 Cut the sea cucumbers into thick pieces. Soak the mushrooms until soft, remove the stems and squeeze out the water. Save the soaking water for later use. 3. 薑切片；乾蔥及蒜頭切半。 Slice the ginger. Cut the shallots and garlic in half. 4. 冷鍋落油，開中火加熱，待見有少許白煙升起，下雞件煎香，煎到一面金黃再反轉煎另一面。 Add oil to a cold pot and heat it over medium heat. When a little white smoke emerges, add the chicken pieces and pan-fry. When one side turns golden, flip over to pan-fry the other side. 5. 下一半薑片及乾蔥爆香，待雞件煎至兩面金黃便可盛起備用。 Add half of the ginger slices and shallots, and sauté until aromatic. When both sides of the chicken are golden, remove and set aside. 6. 用鍋中的雞油及蔥油，下海參爆炒一下，加少許米酒去腥。 Keep the chicken and shallot oil in the pot. Add the sea cucumbers and stir-fry. Add a drizzle of rice wine to get rid of the raw chicken smell. 7. 加入雞湯，再加鮑魚汁、蠔油、生抽及冬菇。 Add chicken broth, then add abalone sauce, oyster sauce, light soy sauce and mushrooms. 8. 蓋上鍋蓋，開中火煮至氣閥門跳動，再轉至細火，共炆煮15分鐘。 Put the lid on and cook over medium heat until the Vapo-valve starts to click. Then turn to low heat. Simmer for around 15 minutes in total. 9. 在另一鍋中，加少許油開中火加熱，將餘下的薑片、乾蔥、蒜頭及蔥白爆香。 In another pot, add a little oil and heat it over medium heat. Sauté the remaining ginger slices, shallots, garlic and scallion whites until aromatic. 10. 將炆好的海參及冬菇加入鍋中，最後加入已煎好的雞件。 Place the braised sea cucumbers and mushrooms in the pot, followed by the pan-fried chicken pieces. 11. 從鍋邊灒入花雕酒增添香氣，再加入少許冬菇水，蓋上鍋蓋炆煮多5分鐘。 Add Huadiao wine from the side of the pot to enhance the aroma, then add a little mushroom water. Put on the lid and simmer for 5 minutes. 12. 打開鍋蓋後，加入芡汁拌勻一下，最後加入青蔥段便完成，趁熱享用! Open the lid, add the sauce and mix well. Finally add the scallion greens. Serve hot and enjoy! —————————————————————————— 特別嗚謝Labway立威海參專家提供食材，如對片中食材有興趣，歡迎到以下網站了解更多： https://labwaybio.com/ —————————————————————————— Prime-Living生活館 x Saladmaster沙朗大師 訂閱追蹤 Facebook Page 👉：  / primelivings.  . Instagram 👉：  / primeliving.  . Website 👉：https://www.saladmasterhk.com —————————————————————————— #生活煮館 #saladmasterhk #primelivingstore #saladmaster #沙朗大師 #不銹鋼鍋具 #煮食廚具 #無毒煮食 #healthycooking #saladmasterrecipes #316ti #saladmastercookware #shorts