A favorite dish of many Hong Kong families, I followed this recipe from a friend. Using this method, you don't marinate, because you boil the meat in water for a few minutes to pre-cook and remove some of the fat. In a separate wok, you stir fry ginger, scallions, and garlic to bring out the aroma. Add the chicken and brown lightly before adding light soy and dark soy sauce, rice wine, pepper, and Coca Cola (not Pepsi). Cook covered on low-medium heat for 15 minutes, remove cover and increase to high heat. After the sauce reduces, the sugars in the soda caramelizes the chicken nicely. 實在太好味, 港式可樂雞!
Tip: Chicken takes a long time to cook, and many people cringe at the sight of redness/blood which is understandable. My Mom gave me some helpful advice: use a knife to cut a single deep slice (to the bone) through each piece of chicken. Cooking with the pan covered reduces cooking time by re-circulating the air. Also, never freeze a fresh package of chicken. Doing this creates a purplish tint near the bone due to the meat freezing/thawing.....even though it may be fully cooked.
No comments:
Post a Comment