滷味 Mixed Braised

source :http://squallcuisine.com/?p=2881#more-2881

材料:

雞翅 6隻
雞胗 10個
豆干 2片
水煮蛋 2顆
青蔥 3根
蒜頭 5瓣
薑 3片
巴生肉骨茶香料料理包 1包
水 600毫升
料酒 50毫升
醬油 100毫升
黑醬油 1大匙
冰糖 1大匙
蜂蜜 30克

做法:

1．將雞翅冷水下鍋煮至滾，撈起濾干備用。

2．將雞胗下鍋煮約20分鐘至軟，撈起濾干備用。

3．鍋中燒熱水，將青蔥，蒜頭，薑片與肉骨茶香料料理包加入。以大火煮滾後，轉小火煲約20分鐘。

4．将料酒，醬油和黑醬油加入，拌勻。

5．將雞翅，雞胗放入鍋中。

6．將冰糖和蜂蜜加入，繼續煮約15分鐘。

7．將豆干和雞蛋加入，繼續加熱約5分鐘。浸泡4-5小時或以上即可。

Ingredients:

6 Chicken wings
15 Chicken gizzards
2 Bean curds
2 Hard-boiled eggs
2 Spring onions
5 cloves Garlic
3 slice Ginger
1 pack Klang BaKuTeh traditional herbal broth
600ml Water
50ml Cooking wine
100ml Soy sauce
1tbsp Dark soy sauce
1tbsp Rock sugar
30g Honey

Procedure:

1. Place chicken wings and water in a pot and bring to boil. Remove from heat, drain and wash.
2. Place chicken gizzards in a pot and cook for 20minutes till soft. Remove from heat, drain and wash.
3. In a pot, bring water to boil. Add in spring onion, garlic, ginger and Klang BaKuTeh traditional herbal broth pack.  Bring pot to boil, reduce heat and simmer for 20minutes.
4. Add in cooking wine, soy sauce and dark soy sauce; stir well.
5. Add chicken wings and gizzards to pot.
6. Add rock sugar and honey in, continue simmer for 15minutes.
Add bean curd and eggs, and let it boil for 5minutes. Remove from heat and keep for 4-5hours, ready to serve.