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Method:
Rinse chicken well, cut each thighs into
4 equal big pieces, blanch to remove blood and scum and rinse well.
Deep-fry garlic with half bowl of oil until slightly brown, then
remove. Bring 5 cups of water to boil, add chicken pieces,
ginger slices and garlic, drizzle 1 tablespoon of wine, simmer over
low heat for 25-30 minutes then season with salt and continue to cook
for 5 more minutes. Remove from heat and discard ginger slices.
Serve.
Note: Whole chicken
can be used in this recipe, deep-fry garlic first, then stuff chicken
with garlic or even Chinese medicinal herbs and steam until done.
This recipe is simple and easy to cook, with a light cooking style
that is suitable for people nowadays or small families.
Deep-fried garlic is better, but do not over fry. More garlic can
be added if desired.
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