♡四川菜蒸鸡 Steamed Chicken with Sichuan Pickled Mustard♡

周六晚餐简单吃~
*四川菜蒸鸡*
咸酸微辣，开胃上菜~

材料：
四川榨菜 1颗，洗净切丝，浸泡10~15分钟
鸡腿肉 2只，切块
文冬姜 2寸，切丝
红辣椒 1条，切丝

调味料：
酱油 1茶匙
麻油 半茶匙
胡椒粉 少许
薯粉 1茶匙
绍兴酒 1茶匙

做法：
1.将鸡腿肉与调味料混合均匀，存入冰箱腌制至少半小时。
2.半小时后，铺上姜丝和榨菜丝，大火蒸 15分钟。
3.享用前，撒上少许辣椒丝即可趁热享用。

Ingredients：
1 piece Sichuan pickled mustard，washed, shredded & soak for 10~15 minutes
2 whole leg chicken, cut into pieces
2 inches of ginger, shredded
1 red chilli, shredded

Seasoning：
1 teaspoon soya sauce
1/2 teaspoon sesame oil
dash of pepper
1 teaspoon corn starch
1 teaspoon Shao Xing wine

Method：
1.Marinate the chicken with seasoning, chill in the fridge for at least half an hour.
2.Topped with shredded ginger and shredded Sichuan pickled mustard. Steam for about 15 minutes under high heat.
3.Sprinkle some shredded chillies before serve with white rice.