蔥油粉絲雞煲Weather keeps cold, claypot is good choice.

蔥油雞髀粉絲煲
Chicken legs claypot with mung bean vermicelli in green onion and ginger oil
⬇️⬇️English recipe follows⬇️⬇️
蔥油雞髀粉絲煲
材料：
急凍雞髀3隻
綠豆粉絲半斤
洋蔥（紫色）一個
蔥一札
薑一小舊
處理：
1. 雞髀，清水解凍。
2. 雞髀解凍後，倒去水分，加入粗鹽一湯匙，乸15分鐘，去除雪味，腥味，及加入少許鹹味。
3. 雞髀，清水洗乾淨，擎乾水，廚紙索乾。
4. 粉絲，清水浸軟。
5. 蔥，清水洗乾淨，
6. 薑，去皮，洗乾淨，保留薑皮。
7. 洗乾淨煲仔。
8. 洋蔥，一開四，去皮，清水洗乾淨，搣開一塊塊，放煲仔內。
9. 蔥，切去兩端，切粒，放碗內。
10. 薑，薑刴碎，放蔥內。
11. 蔥頭，清水洗乾淨。
烹調：
1. 大火煲滾一鑊水。
2. 在鑊內，放蔥頭、蔥尾、薑皮及紹興酒2湯匙。
3. 放雞髀在鑊內，大火滾起，轉最慢火，浸20分鐘。
4. 粉絲已浸軟，清水沖洗乾淨，放大碗內，加入老抽一湯匙，撈勻。
5. 另一邊，在鑊內大火燒熱油3湯匙。
6. 在薑蔥內加入鹽一茶匙，油已燒熱，灒入熱油，撈勻。
7. 雞髀已浸了20分鐘，夾起，擎乾水，攤凍。
8. 粉絲，放在洋蔥上。
9. 在大碗內，加入：
a. 老抽一湯匙
b. 蠔油一湯匙
c. 糖2茶匙
加入清水400毫升，攪勻。
10. 煲仔，加入以上調味料，冚蓋，大火煲滾。
11. 雞髀，切去雞膏 ，切件，放碟上。
12. 粉絲已燜至軟身，加入適量薑蔥油。
13. 雞髀，放上面。
14. 餘下的薑蔥油，鋪在雞髀上，冚蓋，大火滾起，燜至收汁，熄火，焗5分鐘。
15. 完成，可享用。
Chicken legs claypot with mung bean vermicelli in green onion and ginger oil
Ingredients:
Frozen chicken legs 3 Nos.
Mung bean vermicelli 0.5 catty
Onion (purple) 1 No.
Green onion a bunch
Ginger (small) 1 No.
Preparation:
1. Chicken legs, defrost in tap water.
2. Chicken legs, pour away water after defrost. Add in 1 tbsp of cooking salt, season for 15 minutes, to remove unpleasant smells and add some salty tastes to them.
3. Chicken legs, rinse thoroughly. Drain. Dry with kitchen towels.
4. The vermicelli, soak in tap water until it turns soft.
5. Green onion, rinse with tap water.
6. Ginger, get it peeled. Rinse with tap water. Retain the skin.
7. Rinse a pot.
8. Onion, divide it into 4 shares. Get it peeled. Rinse with tap water. Separate it slice by slice. Put in the pot.
9. Green onion, cut both ends. Dice in cubes. Put in s bowl.
10. Ginger chop well. Put in the green onion.
11. Root of green onion, rinse thoroughly.
Steps:
1. Heat up a wok of water at high flame.
2. Put green onion ends, ginger skin and 2 tbsps of Shaoxing wine in the wok.
3. Put chicken legs in the wok. Heat up at high flame. Turn to the lowest flame and boil for 20 minutes.
4. The vermicelli has been softly soaked, rinse thoroughly. Put in a big bowl. Add in 1 tbsp of dark soya sauce, mix well.
5. On the other side, heat up 3 tbsp of oil at high flame in wok.
6. Add in 1 tsp of salt in the ginger and green onion. Oil has been heated up, pour into the green onion and ginger. Mix well.
7. Chicken legs have been boiled for 20 minutes, pick them up. Drain. Wait for cooling down.
8. The vermicelli, put on top of the onion.
9. In a big bowl, add in:
a. Dark soya sauce 1 tbsp
b. Oyster sauce 1 tbsp
c. Sugar 2 tsp
Add in 400ml of water, mix well.
10. Add in the above seasoning in the pot. Cover it up. Heat up at high flame.
11. Chicken legs, cut off fat. Cut in pieces. Put on plate.
12. The vermicelli has been softly braised, add in appropriate amount of the ginger and green onion oil.
13. Put chicken legs on top.
14. The remaining oil, put on top of the chicken legs. Cover up the pot. Heat up at high flame. Braise until the sauce becomes thick. Turn off fire. Leave it for 5 minutes.
15. Complete. Serve.
Weather keeps cold, claypot is good choice.
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[@waiyingchan5097]

​@@VeryGood_VeryGoodssss”and has 14:24

[@mich00000]

Wow. I love green onion and ginger oil and I love mung bean vermicelli...I never ever thought of putting them in a claypot!!!! definitely will keep this recipe :D

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平靚正

[@VeryGood_VeryGood]

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[@VeryGood_VeryGood]

Weather keeps cold, claypot is good choice.

[@irenechang831]

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[@ninhoma8599]

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Happy Sunday,good idea for me to cook for dinner

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Judy🧒💖🤝🙏😊

[@VeryGood_VeryGood]

蔥油雞髀粉絲煲 Chicken legs claypot with mung bean vermicelli in green onion and ginger oil

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🤭

[@VeryGood_VeryGood]

⬇️⬇️English recipe follows⬇️⬇️ 蔥油雞髀粉絲煲 材料： 急凍雞髀3隻 綠豆粉絲半斤 洋蔥（紫色）一個 蔥一札 薑一小舊 處理： 1. 雞髀，清水解凍。 2. 雞髀解凍後，倒去水分，加入粗鹽一湯匙，乸15分鐘，去除雪味，腥味，及加入少許鹹味。 3. 雞髀，清水洗乾淨，擎乾水，廚紙索乾。 4. 粉絲，清水浸軟。 5. 蔥，清水洗乾淨， 6. 薑，去皮，洗乾淨，保留薑皮。 7. 洗乾淨煲仔。 8. 洋蔥，一開四，去皮，清水洗乾淨，搣開一塊塊，放煲仔內。 9. 蔥，切去兩端，切粒，放碗內。 10. 薑，薑刴碎，放蔥內。 11. 蔥頭，清水洗乾淨。 烹調： 1. 大火煲滾一鑊水。 2. 在鑊內，放蔥頭、蔥尾、薑皮及紹興酒2湯匙。 3. 放雞髀在鑊內，大火滾起，轉最慢火，浸20分鐘。 4. 粉絲已浸軟，清水沖洗乾淨，放大碗內，加入老抽一湯匙，撈勻。 5. 另一邊，在鑊內大火燒熱油3湯匙。 6. 在薑蔥內加入鹽一茶匙，油已燒熱，灒入熱油，撈勻。 7. 雞髀已浸了20分鐘，夾起，擎乾水，攤凍。 8. 粉絲，放在洋蔥上。 9. 在大碗內，加入： a. 老抽一湯匙 b. 蠔油一湯匙 c. 糖2茶匙 加入清水400毫升，攪勻。 10. 煲仔，加入以上調味料，冚蓋，大火煲滾。 11. 雞髀，切去雞膏 ，切件，放碟上。 12. 粉絲已燜至軟身，加入適量薑蔥油。 13. 雞髀，放上面。 14. 餘下的薑蔥油，鋪在雞髀上，冚蓋，大火滾起，燜至收汁，熄火，焗5分鐘。 15. 完成，可享用。 Chicken legs claypot with mung bean vermicelli in green onion and ginger oil Ingredients: Frozen chicken legs 3 Nos. Mung bean vermicelli 0.5 catty Onion (purple) 1 No. Green onion a bunch Ginger (small) 1 No. Preparation: 1. Chicken legs, defrost in tap water. 2. Chicken legs, pour away water after defrost. Add in 1 tbsp of cooking salt, season for 15 minutes, to remove unpleasant smells and add some salty tastes to them. 3. Chicken legs, rinse thoroughly. Drain. Dry with kitchen towels. 4. The vermicelli, soak in tap water until it turns soft. 5. Green onion, rinse with tap water. 6. Ginger, get it peeled. Rinse with tap water. Retain the skin. 7. Rinse a pot. 8. Onion, divide it into 4 shares. Get it peeled. Rinse with tap water. Separate it slice by slice. Put in the pot. 9. Green onion, cut both ends. Dice in cubes. Put in s bowl. 10. Ginger chop well. Put in the green onion. 11. Root of green onion, rinse thoroughly. Steps: 1. Heat up a wok of water at high flame. 2. Put green onion ends, ginger skin and 2 tbsps of Shaoxing wine in the wok. 3. Put chicken legs in the wok. Heat up at high flame. Turn to the lowest flame and boil for 20 minutes. 4. The vermicelli has been softly soaked, rinse thoroughly. Put in a big bowl. Add in 1 tbsp of dark soya sauce, mix well. 5. On the other side, heat up 3 tbsp of oil at high flame in wok. 6. Add in 1 tsp of salt in the ginger and green onion. Oil has been heated up, pour into the green onion and ginger. Mix well. 7. Chicken legs have been boiled for 20 minutes, pick them up. Drain. Wait for cooling down. 8. The vermicelli, put on top of the onion. 9. In a big bowl, add in: a. Dark soya sauce 1 tbsp b. Oyster sauce 1 tbsp c. Sugar 2 tsp Add in 400ml of water, mix well. 10. Add in the above seasoning in the pot. Cover it up. Heat up at high flame. 11. Chicken legs, cut off fat. Cut in pieces. Put on plate. 12. The vermicelli has been softly braised, add in appropriate amount of the ginger and green onion oil. 13. Put chicken legs on top. 14. The remaining oil, put on top of the chicken legs. Cover up the pot. Heat up at high flame. Braise until the sauce becomes thick. Turn off fire. Leave it for 5 minutes. 15. Complete. Serve.

[@ycanlex]

好好爸早晨，注意保暖！

[@VeryGood_VeryGood]

Canlex🙋🏻‍♂️你好乖💯💯💕知道知道💕大家都要保重身體💪💕🙏🏻

[@uetmuiwong3493]

早晨好哥，太，發達仔😽🐱，連續凍好多日，煲仔🍲小菜合時。👍👍

[@VeryGood_VeryGood]

早晨呀🙏🌻係呀呢幾日仲係好凍❄️食多啲煲仔菜啦🔥👍👍😋

[@FCLfcl474]

請問你個煲去邊到買架，放雞後要煮幾耐

[@VeryGood_VeryGood]

呢條片留言有淘寶連結kzbin.info/www/bejne/gnXCqJ9voseEbs0si=QQvSNNcSApv_T9TL 都要十分鐘㗎🙏

[@carmen0706hk]

好油膩😂

[@VeryGood_VeryGood]

邊度算油你呢🤭

[@ellenwong8183]

❤❤❤❤🎉正

[@VeryGood_VeryGood]

囡囡🙋🏻‍♂️雞髀超容易買到🍗🍗🍗🥘呢個好正👍😋❤️❤️❤️❤️🙏🏻

[@melissakhen1727]

阿好早晨，沙煲鸡腿正正正🙏😃💞

[@VeryGood_VeryGood]

Melissa 早晨🙋🏻‍♂️老友快啲整🍗🥘♨️正正正😋👍👍👍💗💗💗🙏🏻

[@chanshadow7474]

阿好，早晨呀！一早睇到就流晒口水啦！一於今晚跟住呢個整，又諗少一道菜啦！我依幾晚都煮晒你啲煲仔菜😂😂我成日都想俾返啲相你睇，但係都唔知點post？你Facebook留言唔俾post相嘅？想知你點解成日買散裝粉絲嘅？好食啲咩？因為我覺得佢比一包包嘅泰國粉絲林啲。

[@VeryGood_VeryGood]

因為facebook畀人追擊😭已經停止咗成半年😭最近先開返👈所以為免麻煩👍就唔接收任何資訊😭請你見諒😊散裝綠豆粉絲呢隻好食👈😋😋👍

[@gladysleung9203]

好師傅：你教嘅煲仔菜可唔可以用759隻粉紅色鑊煮，唔想買咁多煲仔製造垃圾🙏🏻

[@VeryGood_VeryGood]

Glady🙋🏻‍♂️ 759嗰隻粉紅色，我唔知你講嗰隻係🤔😅我用開嗰隻韓國煱😃棗紅色嘅就應該可以嘅😋😍🙏🏻

[@plane2166hk]

❤❤

[@VeryGood_VeryGood]

Plane🙋🏻‍♂️多謝你❤️❤️👍😋💪💯❤️🙏🏻

[@anguscheung1101]

師傅，想問下唔用洋蔥，可唔可以用其他蔬菜代替

[@VeryGood_VeryGood]

可以呀🙏 茄瓜等乜都得㗎🙏👍👍👍😋

[@user-rn7un5le7d]

早晨好師傅😊你果邊買餸好平🎉

[@VeryGood_VeryGood]

Winnie🙋🏻‍♂️所以最近都好似多咗人喺我哋呢邊買餸😄😁🙏🏻

[@user-uz8ou6hw2e]

點解成日食凍肉嘅

[@VeryGood_VeryGood]

宀身弓🤭

[@waitonggarywong9472]

得喎，過幾日自己係屋企試吓整先😊

[@VeryGood_VeryGood]

Gary 🧒好開心呀😆雖然係好簡單🙏但係又係好好食😋😋👍

[@waitonggarywong9472]

@@VeryGood_VeryGood 其實紫洋蔥同普通既有冇咩分別？ 同埋用沙薑會唔會更好？

[@VeryGood_VeryGood]

@@waitonggarywong9472 紫洋蔥：黃酮、硫化合物、槲皮素豐富，而花青素最多，具護眼護膚抗衰老作用😃其實冇乜所謂😃砂礓都可以😋😍🙏🏻

[@waitonggarywong9472]

​@@VeryGood_VeryGood 明白，粉絲要浸幾耐先得？

[@VeryGood_VeryGood]

@@waitonggarywong9472 一軟就OK 㗎啦👍🙏🏻

[@joannachow8684]

今日又凍番，記住着多件衫😊😊😊

[@VeryGood_VeryGood]

Joanna早晨🙋🏻‍♂️你都係呀💕記得保暖啊🧣🧤因為落咗雨🌧️😘🙏🏻

[@bingyH]

請問你個煲喺邊度買㗎？🙏🙏

[@VeryGood_VeryGood]

早晨bingyH🙋🏻‍♂️呢個煲我係淘寶買 我之前都有同大家分享過 😃您可以睇吓呢條片就清楚😍🍲🙏🏻👉🏻kzbin.info/www/bejne/gnXCqJ9voseEbs0si=yIC5fthDywufFiNM

[@bingyH]

今晚會跟你個片嚟煑先👍🏻👍🏻👍🏻

[@foonfong6974]

👏👏👏👍👍👍🙏🙏🙏

[@VeryGood_VeryGood]

Fong🙋🏻‍♂️多謝老友💓💓💓💪💪💪👍👍👍😋🙏🏻

[@user-ee8jk6eq8s]

用大個Ｄ的煲做更好

[@VeryGood_VeryGood]

😊🙏

[@user-mq8cs5pv2v]

价和個陣都赢埋。照煲😂

[@VeryGood_VeryGood]

😊😊🙏老友記🤝🤝💖

[@jackiechan6521]

[@VeryGood_VeryGood]

🙏😊😘😘😘

[@kwokyvonne1848]

早晨，呀好，大家好，呀好，天氣仲係凍，買材料做煲仔菜，加一碗飯，暖笠笠，冇得彈。🔥🔥🌈🌈🌈

[@irenechang831]

Yvonn早🌈週日愉快🤗又凍番喇❄️要著多件衫🧥注意保暖啊😍💪👍

[@irenechang831]

Ns早🌈週日快樂🤗天氣寒冷❄️要著多件衫🧥保重身體啊😍💪👍

[@nsng4639]

Yvonne好友早晨啦 週日快樂 早上好凍岈 出街買餸着多D衫呀🌺🌼🌈🌈😃😃

[@nsng4639]

Irene好友 早晨啦 好凍呀 週日愉快 早上出街飲茶着件厚衫呀🌹🪻🌈🌈😃😃

[@kwokyvonne1848]

@@irenechang831 早晨，Irene, 多謝你，你出去飲茶，都要著多件衫呀。🧥🧥🌈🌈🌈

[@999silverhk]

邊區買？ $20.3隻雞髀咁平呀我過嚟買。😂😂😂我樓下要$22呀。

[@VeryGood_VeryGood]

間間（佳寶凍肉）都有得賣

[@lolo-so1wu]

九唔搭八的配搭！不知所謂！

[@NoBody_721]

最 L叻係你

[@jackieeewu]

都係分享煮野食姐 邊有對錯

[@slok3448]

不知所謂 菜式就係要九唔搭八先創出到 新菜式 你識唔識 乜都嘗試哩個道理

[@annaCheung-hp3iz]

大家原諒佢啦，佢可能一輩子都淨係食過蔥油雞飯得閒雙拼下，見到人地煮得好食又唔抵得咁姐

[@keithcheung450]

做人做得你咁唔開心，真可憐😅