Low Carb Recipe - Spicy Chicken Claypot 低碳食譜 - 辣雞煲
辣雞煲
材料A
- 雞1隻（如果想貪方便就改用雞髀1袋1公斤份量啦）
材料B
- 洋蔥1 個
- 青蔥3條
- 蒜頭1個 （大約有10瓣蒜片，蒜瓣全部拍扁唔使拍爛）
材料C（唔鍾意可省略）
- 芫茜少量
- 中芹少量
雞肉醃料
- 生抽1湯匙
- 蠔油1湯匙
- 胡椒粉1/2茶匙
醬料
- 勁正辣脆3湯匙
- 黃豆醬2 茶匙（生酮低碳人士請用日本麵豉醬或韓國大醬代替）
- 阿洛酮糖2 茶匙（用甜菊糖苷、羅漢果萃取、赤藻醣醇可減1茶匙）
- 生抽1/2湯匙
- 魚露1/2湯匙
- 老抽1/2茶匙
- 紹興酒20毫升
- 水50毫升
烹調步驟
- 醃雞，最好醃過夜，唔得就最少醃兩個鐘頭。
- 預先將所有醬料撈勻。
- 熱鑊落油，加入材料B用中火爆香，盛起備用。
- 加入材料A雞件，平放係鑊上兩邊煎香金黃色，唔使全熟亦唔使兜炒，加入材料B，呢個時候先開始兜炒，炒約2分鐘。
- 加入預先撈勻好嘅醬料，兜炒至均勻，呢個時候睇吓，覺得唔夠汁嘅可加多少少水，蓋上煲蓋慢火煮10分鐘。
- 試味，唔夠辣就加多少少勁正辣脆，唔夠鹹就加多少少魚露或生抽，唔夠甜就多少少阿洛酮糖（或你用開嘅天然甜味劑）。
- 最後加入材料C，完成。
我哋勁正辣脆有唔同辣度，普通辣請選用哇都幾辣吓，唔食得辣請選用微辣，食得好辣可以揀辣到黐筋。
Spicy Chicken Claypot
Ingredient A
- 1 whole chicken (or use 1 bag of chicken thighs, approximately 1kg, for convenience)
Ingredients B
- 1 medium size onion (brown or purple)
- 3 stalks of spring onions
- 1 bulb of garlic (10 garlic cloves approx., crush all cloves but don't mash them)
Ingredients C (optional)
- Small amount of coriander
- Small amount of Chinese celery
Chicken Marinade
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- 1/2 teaspoon black/white pepper
Sauce
- 3 tablespoons Divine Chilli Crisps
- 2 teaspoons yellow bean sauce (keto/low-carb dieters please substitute with Japanese miso or Korean doenjang)
- 2 teaspoons allulose (if using stevia, monk fruit extract, or erythritol, reduce to 1 teaspoon)
- 1/2 tablespoon light soy sauce
- 1/2 tablespoon fish sauce
- 1/2 teaspoon dark soy sauce
- 20ml Shaoxing wine
- 50ml water
Cooking Steps
- Marinate the chicken, preferably overnight, or at least 2 hours minimum.
- Pre-mix all sauce ingredients together.
- Heat wok with oil, add Ingredients B and stir-fry over medium heat until fragrant. Scoop it up and set aside for later.
- Add Ingredient A (chicken pieces), lay flat in the wok and pan-fry both sides until golden brown, no need to cook through or stir yet. Add Ingredients B, then start stir-frying for about 2 minutes.
- Add the pre-mixed sauce and stir-fry until evenly coated. Check at this point, if you want it to be more saucy, add a bit more water. Cover with lid and simmer on low heat for 10 minutes.
- Taste and adjust: if not spicy enough, add more Divine Chilli Crisp; if not salty enough, add more fish sauce or light soy sauce; if not sweet enough, add more allulose (or your preferred natural sweetener).
- Finally, add Ingredients C and it's ready to serve.
Our Divine Chilli Crisp comes in different heat levels: for regular spice choose "Whoa It's Quite Hot" for mild spice choose "Mild", and if you can handle serious heat, go for "Stupid Hot".
