啊豪师傅家的姜蓉酱精髓是用滚烫的葱油烫姜末而不是把姜末炒软去青的。做法细节师傅通通都会在视频教大家做，大家快来睇片学耶啦！
重温广式白斩鸡做法 - 点击这里 Watch the full version of Cantonese Boiled Chicken 👇
• 广式白斩鸡 Cantonese Boiled...
分量: 2个吃饭碗
准备时间：15分钟
煮时：20分钟
材料：
300克 老姜（去皮切小块）
100克 葱（切粒）
2粒 大葱头（去衣切片）
½ 汤匙 细砂糖
1茶匙 盐
½ 汤匙 鸡精粉
250克 油
准备功夫：
1. 把老姜放入搅拌机搅至幼小颗粒
2. 把老姜挤去姜汁，加入细砂糖，盐，鸡精粉，拌匀待用
做法：
1. 把油加入锅里，待热
2. 加入大葱头，炒匀慢火爆至金黄色
3. 熄火，大葱头出锅
4. 把葱油煮滚，淋在姜末上, 拌匀
5. 加入葱花，拌匀
6. 完成
There are many versions of ginger dipping sauce for boiled chicken out there, this is the one served by Chef Eric, our #cook2share guest at Ipoh Ipoh Cafe.
Portion: 2 rice bowls
Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients:
300 g old ginger (peel & cut)
100 g spring onion (dice)
2 pc onion (deskin & slice)
½ tbsp fine sugar
1 tsp salt
1 tbsp chicken stock powder
250 g cooking oil
Preparations:
1. Blend old ginger blend into small particles
2. Squeeze the ginger juice out, add fine sugar, salt, chicken stock powder, mix well & set aside
Steps:
1. Heat the wok with cooking oil
2. Add onion, fry with low heat until it turns golden brown
3. Turn off the gas, retrieve the onion
4. Turn on the gas, bring the onion oil to boil, retrieve the oil and pour on the ginger mixture & mix well
5. Add spring onion, mix well
6. It’s done!
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