簡易＜醉雞汁＞做法 Simple Drunken Chicken Marinade Recipe **CC Eng. Sub**

🟢材料：
當歸 3克
枸杞子 5克
花椒 1.5克
月桂葉 2片
八角 1粒
冰糖 20克
薑 20克
蔥白 15克
紹興酒 5湯匙
玫瑰露酒 1湯匙
雞湯 250毫升
水 500毫升
鹽 適量

🟢步驟：
1️⃣ 用小火炒香花椒和八角。
2️⃣ 加入月桂葉、當歸、雞湯、薑和蔥白、冰糖。
3️⃣ 加入500毫升水，滾起後轉小火煮5分鐘。
4️⃣ 加入枸杞子，關火放涼。
5️⃣ 放涼後過濾渣滓，將枸杞子放回湯汁中。
6️⃣ 加入1湯匙玫瑰露酒和5湯匙紹興酒，適量鹽醉汁即完成。
7️⃣ 醉汁可在冰箱保存4至5天。

🟢Ingredients:
Chinese Angelica 3g
Wolfberries 5g
Sichuan Peppercorns 1.5g
Bay Leaves 2 pieces
Star Anise 1 piece
Rock Sugar 20g
Ginger 20g
Spring Onion White 15g
Shaoxing Wine 5 tablespoons
Mei Kuei Lu Chiew (Chinese Rose Wine) 1 tablespoon
Chicken Broth 250ml
Water 500ml
Salt to taste

🟢Steps:
1️⃣ Toast Sichuan peppercorns and star anise over low heat.
2️⃣ Add bay leaves, Chinese Angelica, chicken broth, ginger, spring onion white, and rock sugar.
3️⃣ Add 500ml water, bring to a boil, then simmer for 5 minutes over low heat.
4️⃣ Add wolfberries, turn off the heat, and let it cool.
5️⃣ Strain out solids after cooling, return wolfberries to the broth.
6️⃣ Add 1 tablespoon Mei Kuei Lu Chiew and 5 tablespoons Shaoxing wine, season with salt to taste.
7️⃣ The drunken marinade is ready and can be stored in the refrigerator for 4 to 5 days.

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