小夫妻 Overcooked 豉油皇雞脾，簡單零失敗，成本又夠低，想是但煮又有好野食，誠意推薦下次一齊煮依味餸。 不過今次我地就無咁是但，同大家分享令雞脾食落嫩滑唔鞋口既小技巧！
Soy Sauce Chicken Legs is a very simple and affordable dish to make. Highly recommend to give it a try if you want something tasty but don’t have much time to cook!
豉油皇雞脾 Soy Sauce Chicken Legs
豉油皇乜乜簡直就係香港人既集體味道，食就一定食過，煮又試過未？
The extensive use of soy sauce is a feature of traditional Hong Kong style cooking. Soy Sauce Chicken Legs is a dish that can be found in most, if not all, local tea restaurants.
神奇組合 無水蒸腐乳雞翼 Magical Combo Waterless Steamed Chicken Wings with Fermented Bean Curd
凍肉鋪急凍雞脾兩隻，$12
想食得富貴d，去鮮雞店買幾十蚊隻既新鮮雞脾又得，豐儉由人
HK$12 for 2 frozen chicken legs.
Too affordable? You can also choose to buy the more expensive fresh chicken legs.
先沖一沖洗雞脾，用老抽醃一醃，上上色
Start by rinsing the chicken legs and then marinade them with dark soy sauce
準備料頭：薑、蔥白、乾蔥、蒜
Prepare ginger, scallion stalks, shallots and garlic
料頭落鑊爆香
Heat some oil in a wok, ginger, scallion stalks, shallots and garlic in
灒紹酒
Add a touch of Shaoxing wine
倒入豉油汁：生抽2湯匙、老抽3湯匙、蠔油1茶匙、適量水同冰糖。
份量都係約莫，重要既係要試味，再調和到覺得岩味，要令雞脾上味，個汁要校到比較濃味，同埋咸甜兼備。
Add 2tbsp of light soy sauce, 3 tbsp of dark soy sauce, 1 tsp of oyster sauce, some water and rock sugar
This is just an approximate portion. It’s always important to have a taste first. To make the chicken legs more flavourful, try to add more seasoning and well balance the sweetness and saltiness.
加入雞脾，細火煮到滾起
Add the chicken legs, bring the sauce to a boil over low heat.
冚蓋，熄火，焗10分鐘。
令雞脾嫩滑既技巧就係用減少佢受火既時間，反而係用汁醬餘溫浸熟佢。
用依款鑄鐵鍋既好處係佢比較保溫，所以可以有效咁用依個方法焗熟雞脾，但同其他失溫較快既鑊都可以用依個方法，只係可能要返滾多幾次個汁去令雞脾焗熟為止。
Cover the lid, flameout, let it simmer for 10 min.
The key to making the chicken legs tender it to reduce its time over flame. Simply cook the chicken by the residual heat of the boiled sauce.
Simmering with cast iron pot is more efficient as it has a better ability to reduce heat loss and hence chicken legs can be cooked by the residual heat more quickly. However, using other pots can also make it but you may have to reboil the sauce for a few more times.
翻去另一面，煮滾返個汁，再焗10分鐘。
由於鑊既傳熱性、爐頭既火力同雞脾大細全部都對烹調時間有影響，所以最後都要用叉拮入雞脾，輕易拮得穿又無血出即係熟喇~
Flip the chicken legs and reboil the sauce. Flameout and simmer for another 10 min.
Factors such as heat conduction efficiency of the pot, output of the stove and size of the chicken legs can all affect the time required for cooking. To confirm the chicken is well done, pierce the meat with a fork. If it can be easily pierced through with no blood out, your soy sauce chicken legs is completed!
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