瓦煲紹興甘榜雞

材料
600 克(斬塊)甘榜雞
1 棵(切粒)青蔥
1 粒(切絲)大蔥
7 片紅蘿蔔
50 克蒜茸
1/2 小匙麻油
4 大匙紹興酒

調味料(混合)
5 大匙蠔油
1/2 小匙味精
1/2 小匙糖
1/4 小匙鹽
2 小匙老抽
3 大匙薑汁

做法
1.把雞隻洗淨、斬塊、瀝乾備用。
2.置入1大匙油和麻油把瓦煲燒熱，爆香蒜茸，放入甘榜雞，加入混合調味料攪勻炒香，加蓋燜約1分鐘。
3.開蓋再翻炒數下，重複開蓋翻炒的動作4次以防焦底，燜煮至雞肉鬆軟後，加大蔥、紅蘿蔔煮至乾濕狀，注入紹興酒、灑入青蔥粒即可。

INGREDIENTS

•600g kampung chicken (cut in pieces)
•1 stalk spring onion (chopped)
•1 big onion (shredded)
•7 carrot slices
•50g chopped garlic
•1/2 tsp sesame oil
•4 tbsp Shaoxing wine
SEASONING (mix well)

•5 tbsp oyster sauce
•1/2 tsp monosodium glutamate
•1/2 tsp sugar
•1/4 tsp salt
•2 tsp dark soy sauce
•3 tbsp ginger juice
METHOD
1.Rinse the chicken, cut into pieces, drain and leave aside.
2. Heat up 1 tbsp oil and sesame oil in the clay pot to fragrant chopped garlic, add in chicken pieces and seasoning mixture, stirring constantly until aromatic. Cover and braise for 1 minute.
3.Remove the cover and stir well, repeat for 4 times to avoid burned. Continue to braise until the meats are tender, add in onion and carrot, cook until slightly thicken, stir in Shaoxing wine, sprinkle with shredded spring onion. Serve.

Source : 馬來西亞路邊攤精選小食（系列2）