厨苑食谱: 鱼鳔扒鸡(Stewed Chicken with Fish Maw and Mushrooms）

回家乡时，妈妈又拿了很多的鱼鳔說是给我新年用的，这么多的鱼鳔新年那吃的完呢！于是，便用了少许的鱼鳔煮了这道美味的菜肴，也为这道菜肴取了名鱼鳔扒鸡。

鱼鳔扒鸡(Stewed Chicken with Fish Maw and Mushrooms）

(食谱：厨苑食谱)

材料Ingredients：
半只菜园鸡 half of free frange garden chicken

50克炸鱼鳔(浸水10分钟) 50g fried fish maw（soak in water for 15mins）
7 朵香菇 (浸软) 7 mushrooms （soak in water）
5 姜片（5 slice ginger）

10粒红枣 (10 red dates)

4 粒磨菇（切半）4 straw mushrooms

20克小干贝20g small scallops

1 棵青葱（切断）1 stalk of spring onion

少许蒜粒 few garlic

2 大匙麻油 2 tbsp sesame oil

500 毫升清水 500ml water

1 ½ 大匙玉粟粉+ 清水 1 ½ corn flour + water

Seasoning (A) (brushing chicken)

调味料(A) (涂鸡用)

1 tsp light soy sauce 1小匙酱油

调味料Seasonings B：

1 大匙蚝油 1 tbsp oyster sauce

1小匙酱油 1 tsp light soy sauce

1小匙麻油 1 tsp sesame oil

1 大匙绍兴酒 1 tbsp shaoxing wine

1小匙黑酱油 1 tsp dark soy sauce

调味料Seasonings C：

1小匙麻油1 tsp sesame oil

1 大匙蚝油1 tbsp oyster sauce

1 ½ 盐 1 ½ salt

1 大匙绍兴酒tbsp shaoxing wine

少许胡椒粉 a dash of pepper

做法Method ：

1．把鸡洗净后，用调味料(A) 将鸡外涂抹均匀，然后放入热油里以大火炸香呈金黄色，盛起。马上浸泡冷水中约30分钟至冷却，取出备用。
Rinse chicken, brush seasoning (A) all over to the chicken skin. Deep fry in the hot oil over high heat until golden in colour. Remove, soak in cool water immediately, soak it for 20 minutes. Dish out, set aside.

2．将鸡放在深盘里，加入清水，冬菇，红枣和干贝和调味料B，盛入预热蒸炉50分钟至鸡肉鬆，把鸡盛起。（取出400毫升卤汁留用）

Place chicken in a deep steaming tray or platter, add in water ，mushrooms, red dates and an entire ingredients (B), steam in the preheated steamer over high heat for 40 minutes until the chicken meat is tender. Remove the chicken. (retain 400ml of the stock)

3．锅里烧热2大匙麻油，爆香姜片和蒜粒。放入鱼鳔和磨菇，略炒香浓，加入清水和调味料(C)拌炒均匀，用少许粟粉水勾芡，放入青葱。盛起，淋在扒鸡上，即可食用。

Heat up 2 tbsp sesame in the hot wok, saute garlic and ginger slices until fragrant. Put in fish maw and mushrooms stir-fry till fragrant. Add in seasoning (B), toss well. Thicken sauce with cornstarch solutions， add in spring onion. Dish up all ingredients and gravy, pour over to the chicken, Serve hot.