🐔🧆 [ENG below] 🧆🐔 你知道如何做免醃肉也能快速入味又好吃的 #醬燒雞 嗎？厲害的 #黃金比例醬
人在江湖走必定要吃雞！ 日式有照燒，台灣有醬燒，馬來西亞華人也定有燒雞！今天跟大家分享這麼簡單就能輕鬆搞定大人小孩#白飯來三碗 的 #洋蔥醬燒雞 🙌
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📣 📜材料：
雞腿2大隻
洋蔥絲
蒜頭3瓣，切末
鹽1/4茶匙
醬汁：
醬油3大匙
味醂3大匙
酒2大匙
水2大匙
做法：
1. 雞腿切大段先抹鹽放著，洋蔥切絲，醬汁先調好。
2. 鍋加入一點點油就可以，用雞皮面朝下煎，洋蔥絲、蒜頭同時下，等雞腿表面煎黃褐色時，鍋邊嗆入醬汁，接著蓋上鍋蓋燜煮，約煮10分鐘打開可用叉子戳戳看無血水滲出再翻炒至收汁都扒勻雞肉即可開動囉！
👉【貝兒小秘訣TIPS】
1. 醬汁黃金比例：醬油：味醂：米酒：水à1.5:1.5:1:1
2. 在鍋子嗆入醬汁才會有比迷人反派更迷人的鍋氣焦香味喔！
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I hope you will like today’s soy braised chicken! Also you can called this #teriyakichicken must try this recipe!
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📣 📜 ingrediens:
2 chicken thighs
Shredded onions
Garlic 3cloves, chopped
Salt 1/4tsp
Sauce:
Soy sauce 3tbsp
Mirin 3 tbsp
Cooking rice wine 2tbsp
Water 2tbsp
Method:
1. Chop chicken thighs in chunks and spread salt on. Shred onions and mix sauce.
2. Pour a bit oil and cook chickens, this will also make fat out from skin, add shredded onions and minced garlic, sear chickens to gold in color, pour sauce in pan then lid on for simmer for 10 min, then chick with fork, you can stir fry them until sauce get thicker.
👉【BKC TIPS】
1. Perfect teriyaki sauce portion: soy: mirin: cooking wine: water à1.5:1.5:1:1
2. Pour sauce ON hot pan to make sauce has Maillard reaction, will bring fabulous flavors!
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