薯仔炆雞翼｜簡易外傭中英食譜｜我的好姐姐
- My Good Maid
- 7月16日
- 讀畢需時 6 分鐘
已更新：7月24日
薯仔炆雞翼｜簡易外傭中英食譜｜我的好姐姐
Braised Chicken Wings with Potatoes | Simple Helper-Friendly Recipe | My Good Maid
準備食材/Ingredients
雞翼： 8-12 隻（洗淨並徹底擦乾）
Chicken Wings: 8–12 pieces (washed and thoroughly patted dry)
薯仔（馬鈴薯）： 2-3 個 （去皮切大塊）
Potatoes: 2–3 pieces (peeled and cut into large chunks)
乾蔥頭： 2-3 粒（切片）
Shallots: 2–3 pieces (sliced)
蒜頭： 3-4 瓣（拍碎）
Garlic: 3–4 cloves (crushed)
準備醃料/Marinade
生抽（醬油）： 1 湯匙
Light Soy Sauce: 1 tablespoon
胡椒粉： 少許
White Pepper: A pinch
生粉（太白粉）： 1 茶匙（鎖住肉汁用）
Cornstarch: 1 teaspoon (used to lock in the meat juices)
準備調味與湯底/Seasoning & Sauce Base
生抽（醬油）： 1.5 湯匙
Light Soy Sauce: 1.5 tablespoons
蠔油： 1 湯匙
Oyster Sauce: 1 tablespoon
冰糖： 幾粒（提亮上色與回甘）
Rock Sugar: A few small pieces (adds a glossy color and a sweet aftertaste)
清水： 適量（水蓋過食材一半）
Water: As needed (enough to cover half of the ingredients)
------------------------------
薯仔炆雞翼：烹飪步驟
Cooking Steps: Braised Chicken Wings with Potatoes
步驟一：食材前期處理
Step 1: Pre-treating Ingredients
醃製雞翼：雞翼洗淨後必須用廚房紙徹底擦乾。加入生抽、胡椒粉和生粉拌勻，醃製 15-20 分鐘。
Marinate Chicken Wings: After washing the chicken wings, you must use kitchen paper to pat them completely dry. Mix with light soy sauce, white pepper, and cornstarch. Marinate for 15–20 minutes.
切薯仔：薯仔去皮，切成一口大小的大塊。
Cut Potatoes: Peel the potatoes and cut them into bite-sized, large chunks.
步驟二：煎香與爆香
Step 2: Pan-searing & Searing Aromatics
煎雞翼：熱鍋下油，將雞翼兩面煎至金黃色（約七成熟），撈出備用。
Pan-sear Chicken Wings: Heat oil in a wok or pot. Pan-sear both sides of the chicken wings until golden brown (about 70% cooked). Remove and set aside.
爆香與炒薯仔：利用鍋內餘油，爆香乾蔥片和碎蒜頭。加入薯仔塊，中火略為翻炒至表面帶微黃。
Sear Aromatics & Stir-fry Potatoes: Using the remaining oil in the wok, stir-fry the sliced shallots and crushed garlic until fragrant. Add the potato chunks and stir-fry briefly over medium heat until the surfaces turn slightly golden.
步驟三：炆煮與收汁
Step 3: Braising & Reducing the Sauce
回鍋與加調味：放回雞翼，倒入適量清水（剛好沒過食材的一半）。加入生抽、蠔油和冰糖，大火燒開。
Return to Wok & Season: Put the chicken wings back into the wok. Pour in enough water to cover half of the ingredients. Add light soy sauce, oyster sauce, and rock sugar. Bring to a boil over high heat.
慢火炆煮：煮滾後轉小火，蓋上鍋蓋炆煮 15-20 分鐘，直到薯仔變軟爛、雞翼熟透。
Simmer on Low Heat: Once boiling, turn the heat down to low. Cover with a lid and simmer for 15–20 minutes until the potatoes are soft and tender, and the chicken wings are fully cooked.
大火收汁：打開鍋蓋，轉中大火將湯汁煮至濃稠，讓醬汁完美包裹在雞翼和薯仔上。
Reduce Sauce on High Heat: Open the lid and turn the heat up to medium-high. Cook until the sauce thickens and perfectly coats the chicken wings and potatoes.
步驟四：出鍋點綴
Step 4: Plating & Garnish
盛盤後可撒上少許蔥段或蔥花點綴，即可熱騰騰上桌！
Serve: Transfer to a plate and garnish with a few scallion sections or chopped scallions. Serve hot!
------------------------------
薯仔炆雞翼：購買與烹飪小貼士
Buying & Cooking Tips
挑選薯仔的祕訣（買材料 Tips）：買材料時，建議選擇黃心薯仔（黃肉馬鈴薯）。黃心薯仔的澱粉質較高，炆煮時更容易變軟綿、溶化，能自然地讓炆汁變得濃稠，口感比白心薯仔更好。
Secret to Choosing Potatoes (Shopping Tip): When buying ingredients, it is recommended to choose yellow-fleshed potatoes. Yellow potatoes have a higher starch content, making them softer, fluffier, and easier to melt slightly during braising. This naturally thickens the sauce and creates a better texture than white-fleshed potatoes.
煎雞翼防黏鍋（烹飪 Tips）：雞翼下鍋前必須徹底擦乾水份。如果表面帶有水分，下油鍋時不僅容易濺油，還會導致生粉脫落而黏鍋。
Preventing Chicken Wings from Sticking (Cooking Tip): Chicken wings must be completely patted dry before going into the wok. If there is moisture on the surface, oil will splash when frying, and the cornstarch will come off, causing the wings to stick to the pan.
薯仔去尖角防糊（大廚 Tips）：切薯仔塊時，可以用刀稍微把切面的「銳利尖角」修圓。這樣在炆煮翻動時，薯仔就不容易撞爛碎掉，能保持整塊完整，湯汁也不會過分糊底。
Trimming Potato Edges to Prevent Mush (Chef's Tip): When cutting potato chunks, you can use a knife to slightly shave off and round the sharp edges of the cut sides. This prevents the potatoes from bumping into each other and breaking apart when stirred, keeping the chunks whole and preventing the sauce from becoming overly muddy.
------------------------------
薯仔炆雞翼，食悶咗，仲可以調教乜嘢風味？
Bored of the Original? Try These Flavor Variations
🍛 港式茶餐廳咖喱風味
Hong Kong Cha Chaan Teng Curry Style
關鍵做法：在步驟二炒薯仔時，加入 1.5 湯匙的港式咖喱膏/粉和 1 茶匙黃薑粉一同炒香。在步驟三最後收汁前，倒入 2-3 湯匙椰漿（椰奶）拌勻。
How to do it: When stir-frying the potatoes in Step 2, add 1.5 tablespoons of Hong Kong-style curry paste/powder and 1 teaspoon of turmeric powder to stir-fry until fragrant. Right before reducing the sauce at the end of Step 3, pour in 2–3 tablespoons of coconut milk and mix well.
風味特色： 變身為茶餐廳招牌的咖喱雞翼薯仔！帶有香濃的椰香與微辣，拌飯一流。
Flavor Profile: Transforms into the signature Cha Chaan Teng curry chicken wings and potatoes! It features a rich coconut aroma and a mild spiciness, making it absolutely perfect to pair with rice.
🪵 韓式安東燉雞風味
Korean Andong Jjimdak Style
關鍵做法：調味時加入 1 湯匙黑糖/紅糖（取代冰糖）以加深顏色，並加入 1 湯匙老抽、少許麻油和 2 條切段的乾辣椒。在最後 5 分鐘加入一把泡軟的韓式寬粉絲同炆。
How to do it: When seasoning, add 1 tablespoon of dark brown sugar (replacing the rock sugar) to deepen the color. Add 1 tablespoon of dark soy sauce, a splash of sesame oil, and 2 dried chilies cut into sections. In the last 5 minutes, add a handful of softened Korean wide glass noodles to braise together.
風味特色：鹹甜交織，帶有隱約的辣椒後勁。寬粉絲吸飽了帶有麻油香的黑豉油醬汁，層次非常豐富。
Flavor Profile: A sweet and savory blend with a subtle kick of chili heat. The wide glass noodles soak up the dark soy sauce base infused with sesame oil, offering rich and complex layers of flavor.
🍅 茄汁意式家常風味
Italian Home-style Tomato Sauce Style
關鍵做法：減少生抽和蠔油的份量。在步驟三加水時，改為加入半罐番茄碎罐頭（或 2 個新鮮番茄丁）和 2 湯匙番茄醬，並撒上少許綜合香草（番芫茜/羅勒）。
How to do it: Reduce the amount of light soy sauce and oyster sauce. When adding water in Step 3, swap it for half a can of diced tomatoes (or 2 fresh tomatoes, diced) and 2 tablespoons of tomato ketchup. Sprinkle in a pinch of mixed dried herbs (parsley/basil).
風味特色：酸甜開胃，濃濃的意式家庭菜風味，薯仔吸滿酸甜番茄汁後非常解膩，小朋友極度喜愛。
Flavor Profile: Tangy and appetizing with a rich, Italian home-cooked vibe. The potatoes absorb the sweet and sour tomato juices beautifully, making the dish refreshing and highly loved by children.
