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Claypot chicken in thick marinade Ingredients: Frozen chicken legs 4 Nos. Carrot 1 No. Tri~colour bell pepper half No. per each Onion 2 Nos. Shallots 6 Nos. Garlics 6 Nos. Ginger 6 slices Coriander 1 No. Green onion 1 No. Chilli 1 No. Preparation: 1. Chicken legs, defrost in tap water. 2. Chicken legs, pour away water after defrost. Add in cooking salt and season for 5 minutes, to remove unpleasant smells and add some salty tastes to them. 3. Chicken legs, rinse thoroughly. 4. Carrot, get it peeled. Thinly slice. Tri~colour bell pepper, rinse with tap water. Cut in small pieces. Onion, get it peeled. Divide it into 4 shares. Separate it slice by slice. Shallots, get them peeled. Rinse with tap water. Garlics, get them peeled. Ginger, get it peeled and sliced. Coriander, cut its root. Rinse with tap water. Chop well. Green onion, cut the root. The white portion, cut in lengths. The bottom, dice in cubes. Chili, rinse with tap water. Dice in cubes. 5. Chicken legs, dry with kitchen towels. Cut in pieces. Put in a bowl. Add seasoning: a. Oyster sauce 1 tbsp b. Light soya sauce 1 tbsp c. Pepper 0.5 tsp d. Tapioca starch 1 tbsp e. Shaoxing wine 1 tbsp Mix well. Add in 0.5 tbsp of oil, mix well. 6. Prepare sauce: a. Chili bean sauce 1 tbsp b. Soy bean sauce 1 tbsp c. Sichuan peppercorn 1 tbsp d. Rock sugar 1 big cube Steps: 1. Heat up 1 tbsp of oil at high flame in wok. 2. Put chicken legs in wok. Fry well. 3. Chicken legs, one side has been fried into golden yellow, flip over and continue frying. 4. Chicken legs, both sides have been fried into golden yellow, push to the edge of wok. Turn to low flame. Add in: a. Ginger slices b. Shallots Fry well. 5. Ginger slices and shallots have been fried into golden yellow, add in chili bean sauce and soy bean sauce. Fry well. 6. Sichuan peppercorn, rinse with tap water. Fry well in wok. 7. Turn to high flame. Fry all the ingredients in the wok well. 8. Add in: a. Onion (half portion) and carrot b. Tri~colour bell pepper Fry well. Fry for 4 minutes. Add in 2 big cubes of rock sugar. 9. On the other side, get ready for a pot. Heat up at low flame. Add in onion. Cover up the pot. 10. All ingredients in wok have been fried for a while, turn off fire. Add in: a. Root of coriander b. Green onion Fry well. Pour into the pot. 11. Heat up the pot at high flame. Heat up for 3 minutes. 12. Pour 1 tbsp of Shaoxing wine alongside the edge of pot. 13. Heat up at high flame. 14. Complete. Put coriander on top. 15. Serve. ⬇️⬇️English recipe follows⬇️⬇️ 醬爆雞煲 材料： 急凍雞髀4隻 紅蘿蔔1個 三色椒各半個 洋蔥2個 乾蔥頭6粒 蒜頭6粒 薑6片 芫荽1棵 蔥1條 辣椒仔1隻 處理： 1. 雞髀，清水解凍。 2. 雞髀解凍後，倒去水分，加入粗鹽乸5分鐘，去除雪味、腥味及加入少許鹹味。 3. 雞髀，清水洗乾淨。 4. 紅蘿蔔，去皮，切薄片。 三色椒，清水洗乾淨，切細塊。 洋蔥，去皮，1開4，搣開一片片。 乾蔥頭，去皮，清水洗乾淨。 蒜頭，去皮。 薑，去皮，切片。 芫荽，切去根部，清水洗乾淨，切碎。 蔥，切去根部，蔥白切段，尾段切粒。 辣椒仔，洗乾淨，切粒。 5. 雞髀，廚紙索乾，切一舊舊，放碗內，加入調味料： a. 蠔油1湯匙 b. 生抽1湯匙 c. 胡椒粉半茶匙 d. 生粉1湯匙 e. 紹興酒1湯匙 撈勻，加入油半湯匙，撈勻。 6. 預備醬汁： a. 豆瓣醬1湯匙 b. 黃豆醬1湯匙 c. 花椒1湯匙 d. 冰糖1大粒 烹調： 1. 大火在鑊內燒熱油1湯匙。 2. 放雞髀落鑊煎香。 3. 雞髀，一面已煎至金黃色，反轉繼續煎。 4. 雞髀，兩面都已煎至金黃色，推向鑊邊，轉慢火，加入： a. 薑片 b. 乾蔥頭 爆香。 5. 薑片及乾蔥頭已爆至金黃色，加入豆瓣醬及黃豆醬爆香。 6. 花椒，清水沖洗乾淨，放鑊內爆香。 7. 轉大火，所有鑊中的材料，一同炒香。 8. 加入： a. 洋蔥（一半份量）及紅蘿蔔 b. 三色椒 炒勻，炒4分鐘，加入大冰糖2粒。 9. 另一邊，預備煲仔，慢火燒熱，加入洋蔥，冚蓋。 10. 所有鑊中的材料已炒了一會，熄火，加入： a. 芫荽頭 b. 蔥 炒勻，倒入煲仔。 11. 大火燒熱煲仔，加熱3分鐘。 12. 沿煲邊加入紹興酒約1湯匙。 13. 大火滾起。 14. 完成，放上芫荽。 15. 可享用。 豆腐蝦滑煲 🔥youtube熱爆影片🔥   • 豆腐蝦滑煲🥘煲仔菜🔥youtube熱爆影片🔥好似食蝦餃 🦐再➕豆腐鮮茄 味...   煲仔菜🥗 (系列)    • 煲仔菜🔥🥘 (系列)播放清單）   🌈這系列全部影片都有中英文翻譯 煲仔飯🍲(系列)    • 煲仔飯🔥🍲(系列)   🌈這系列全部影片都有中英文翻譯 🔥🔥🔥我有1000多條片🎬大家入呢個網址 😁全部可以睇曬🙏 goo.gl/cuyAZa hip🔥🔥🔥 🔥🔥I have more than 1000 movies🎬Everyone enters this URL 😁All can be viewed 🙏 goo.gl/cuyAZa h