雞拌小黃瓜

這是一道涼拌佳餚, quite sophisticated, 一笑. It takes a little time to prepare but you are gonna to love it.
I did it again tonight but before I remember to take a picture, they are all gone downstairs. :-) Will try
to remember taking a picture next time. Or maybe you would like to try it and post a picture. That would be
great.

材料:

雞腿 1隻, 小黃瓜 2條, 小紅蘿蔔1個(radish), 八角1粒, 花椒, 紅椒, 蔥, 蒜, 姜適量.

調味料:

醬油, 醬油膏(或老抽), 醋, 料酒, 麻油, 紅油, 糖.

做法:

1. 小黃瓜洗淨, 用刀拍扁,去心, 切成小段. 小紅蘿蔔切片與小黃瓜一起加鹽淹一下. 用清水洗淨裝盤備用.

2. 雞腿(not only the drumstick but the whole leg)洗淨抹乾, 加醬油略為淹一下以使雞腿表面都沾上醬油.

3. 把淹好的雞腿放入熱油鍋中炸至金黃, 大概三,四分鐘(這叫炸上色), 撈出放入盤中.

加入蔥段, 薑片, 八角, 花椒, 料酒, 醬油. 入蒸鍋蒸約40分鐘.

4. 把蒸好的雞肉撕成小條段, 放在裝小黃瓜的盤中備用.

5. 淋上涼拌汁就可享用. 非常的香滑可口.

涼拌汁:

加醬油, 醬油膏, 醋, 麻油, 紅油, 糖, 蔥, 蒜, 薑末於一小碗. 再加一湯匙的蒸雞汁. 調勻成涼拌汁.
這些調味料可因個人喜好調配. 吾用醬油一湯匙, 醬油膏半湯匙, 醋一茶匙, 麻油半茶匙, 幾滴紅油,
糖一茶匙, 再加紅椒, 蔥, 蒜, 薑末而成.