From Madam Wong’s Kitchen
Garlic with palm sugar chicken
Ingredients:
- Chicken drumsticks
- Sliced ginger 3-4 slices
- 2 cloves of garlic (smashed)
- 2 shallots (minced)
- 1/2 tablespoon of palm sugar (finely chopped/grated)
Seasoning:
- 1 tablespoon of Twinine Oyster Sauce
- 1 teaspoon of Twinine Thick Sauce (Super 4A)
- 1/2 tablespoon of Twinine HVP sauce(Light Soya Sauce)
- 1/2 a tablespoon of rice wine
- 100ml of water
(Put into a bowl and stir well)
Cooking Procedures:
- Heat oil, saute ginger, shallot and garlic.
- Add palm sugar and cook till fully caramelise.
- Add the drumsticks and fry them slightly, (both sides).
- Pour the seasonings and mix both the drumsticks and sauce well.
- Bring to a slight simmer, glaze the drumsticks time to time with the sauce; make sure that the sauce covers the drumsticks.
- Slowly simmer and cook until the meat is fully cooked and tender.
蒜香椰糖鸡腿
材料：
- 鸡腿 4个
- 姜片 3-4片
- 蒜米 2瓣 (拍扁)
- 红葱仔 2粒(拍扁)
- 椰糖 半汤匙(切碎)
调味料：
- Twinine耗油 1汤匙
- Twinine甜加晒油 1茶匙
- Twinine HVP生抽 半汤匙
- 黄酒 半汤匙
- 清水 100ml
(放入碗里搅拌均匀)
做法：
- 热油，爆香姜葱蒜。
- 加入椰糖煮溶。
- 加入鸡腿略微煎下，两面都煎一下。
- 倒入调味料搅拌均匀。
- 开小火焖煮，期间要翻面；确保酱汁都包裹着鸡腿。
- 焖煮至肉熟软收汁即可。
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