🟢材料：
雞1隻
新鮮沙薑50克
紅蔥頭1粒
薑適量
蔥2棵
胡椒粉少許
鹽適量
糖1茶匙
紹興酒 1湯匙
澱粉1湯匙
油適量
🟢做法：
1️⃣ 將沙薑掰開洗刷乾淨，拍碎；薑和紅蔥頭切片。
2️⃣ 將雞洗淨，去大骨切件，加少許胡椒粉、適量鹽、1茶匙糖、1湯匙左右紹興酒、1湯匙澱粉、沙薑、薑和紅蔥頭，適量油拌勻醃半小時。
3️⃣ 熱鍋下油，下雞肉煎，剩下的沙薑醃料稍後再下，煎至微黃反轉，煎至另一面也微黃。
4️⃣ 雞差不多全熟下剩餘的沙薑醃料煎多一會，最後下蔥段，灒入1~2湯匙紹興酒，蓋上鍋蓋30秒即可出鍋。
🟢Ingredients:
Chicken - 1 whole
Fresh sand ginger - 50g
Shallot - 1 bulb
Ginger - as needed
Spring onions - 2 stalks
White pepper powder - a pinch
Salt - as needed
Sugar - 1 teaspoon
Shaoxing wine - 1 tablespoon
Cornstarch - 1 tablespoon
Oil - as needed
🟢Cooking Directions:
1️⃣ Break apart the sand ginger, brush it and wash thoroughly. Then crush it. Slice the ginger and shallots.
2️⃣ Wash the chicken, remove the larger bones and cut it into pieces. Add a pinch of white pepper powder, salt as needed, 1 teaspoon sugar, 1 tablespoon of Shaoxing wine, 1 tablespoon cornstarch, sand ginger, ginger and shallot, and mix with a little oil. Marinate for half an hour.
3️⃣ Heat some oil in a pan, add the chicken and fry until lightly browned on both sides. Add the remaining marinate later.
4️⃣ When the chicken is almost fully cooked, add the remaining marinate and fry for a bit longer. Finally, add the spring onions, sprinkle 1-2 tablespoons of Shaoxing wine, cover the pan with a lid for 30 seconds, and ready to serve.
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