Drunken Chicken in Beer
(Quote of the dish: The original taste of Beer is candilious sweet)
Thanks to Sherly for this recipe.
Ingredients:
Ingredients:
Chicken Drumsticks 6-8 Pc
Chopped Garlic 4-5 Cloves
Potatoes
Carrot
Mushroom
2 Cans of Beer (Preferred Brand: Casberg)
1. Easy step but very important to note - Marinating the Chicken!
- Place the drumsticks in a bowl, not too big
- Pour one can of beer and ensure that the meat is fully submerged.
- Place it in the fridge and leave it overnight
- * Beer is not easily absorbed by the meat, so please do not just marinate for a few hours.
2. Choose any Mushroom types – all kinds.
- I prefer the Chinese’s Xiang Gu, the black mushroom.
- Boil it in water with a tsp of sugar and ½ tsp of salt and some oyster sauce
- Drain the water and allow cool
3. Heat up the oil
- Stir-fry the chopped garlic until slight brown
- Put the potatoes and carrot, stir fry for 2-3min before adding the mushroom
- Remove from the wok and put aside.
4. Fry the drumsticks! And the rest (potatoes, carrot and etc).
- The meat should be much tender now after marinating overnight.
- Add more oil in the wok cause’ you have some frying business to do
- Heat up the oil and gently place the drumsticks into the hot wok.
- Lower to medium heat and start frying. Ensure it is fried evenly, not well-cooked.
- Remove ¾ of the oil from the wok and add the rest.
- Some salt and black pepper to enhance the taste.
5. Beer time!
- Do not use the beer leftover (*important)
- Open up a new can and slowly add – gently stir while pouring.
- Use 0.5-1 can of beer.
- Cook on high heat till it boils, then lower heat and simmer
- Ready to serve after 30-45 min
Other pictures:
Fresh ingredients!
Stir frying all to get a good mix
Adding the second key role
Ta-da! The sweetness of chicken in beer. Nice.
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