香煎南乳鮮雞件 Pan fried chicken with fermented red beancurd

很受歡迎的菜式，做法調味簡單，味道卻一點也不單調。用了荃灣悦和醬油的南乳，無得輸。用冰鮮沙欄雞肶和翼，肉質結實。紅糖，黑糖，蔗糖味道層次比白糖好。跟南乳，白米酒是鐵三角呀！


材料:
沙欄雞雞肶及翼各2隻 （或用其他鮮雞件）
南乳搓爛 1湯匙
黄糖或紅糖 1湯匙
白米酒 半瓶蓋
生粉 適量 （不要使用粟粉）

做法:
1. 鮮雞切件，完全印乾才用南乳，酒，糖醃15-30分鐘。
2. 煎前，逐件雞印上生粉。用手壓實。拍走多餘生粉。
3. 預熱鐵pan長一點時間。落油，放下雞件，待一面乾身脆口才返轉。
4. 趁熱吃。

拌飯，拌麵均惹味。靚南乳和雞遇上日本岩鑄鐵pan, 不用炸也做到香口, 肉嫩啊！

Ingredients :
Chicken pcs (2 wings and 2 thigh)
1 tbsp fermented red beancurd (mashed )
1 tbsp brown sugar
1/2 bottle-cap rice wine
Potato starch

Method :
1. Wash and chop the chicken into pieces, dry through with kitchen paper.
2. Marinate chicken pcs with wine, red fermented beancurd and sugar for 15 to 30 mins.
3. Before fry,  coat each one with starch, shake to remove excess.
4. Preheat an iron pan a bit longer,  add oil, then chicken. Do not turn until golden brown and dry. Flip and continue.
5. Serve hot with rice or noodles.