由細到大對食材都充滿好奇心,每次去街市都會問吓媽咪呢樣係咩嚟?果樣係咩嚟?去得街市多就發現原來薑都有好多唔同嘅種類:肉薑、老薑、子薑、沙薑、黃薑、手指薑……
前幾天在九龍城買來新鮮沙薑同手指薑,加埋半隻泰安雞,就不如做一隻夠薑沙薑雞啦!
雞先以3款爆香了的薑粒、蔥頭、沙薑粉調味料醃好,再蒸熟斬件!比起平時的沙薑雞多了一重步驟,但添了很多香氣,值得!值得!
![](https://daphnema.kitchen/wp-content/uploads/2022/04/img_0624-837x1024.jpg)
![](https://daphnema.kitchen/wp-content/uploads/2022/04/img_0689-scaled.jpg)
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1. 泰安雞買回來後洗淨抹乾水,以1.5茶匙的鹽醃1小時
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2. 沙薑、肉薑、手指薑、紅蔥頭、蔥粒放在鍋中加少許油爆香,加入沙薑粉、紹興酒及生抽炒勻放涼。
![](https://daphnema.kitchen/wp-content/uploads/2022/04/img_0692-1-scaled.jpg)
4. 把雞取出,除去所有薑粒及醃料,用蒸爐蒸22分鐘,放涼後斬件。
![](https://daphnema.kitchen/wp-content/uploads/2022/04/img_0693-768x1024.jpg)