红烧鸡腿英语的食谱小知识
红烧鸡腿想必是每个中国家庭主妇的拿手好菜，小编今天就给大家带来了红烧鸡腿英语的食谱小知识，大家快来学习一下吧
英语小知识
Soy-braised chicken thighs with star anise recipe
茴香红烧鸡腿烹饪方法
Ingredients
原料
2½ tbsp groundnut oil
两汤匙半花生油
8 chicken thighs
8只鸡大腿
2 tbsp soy sauce
两汤匙酱油
2 tbsp rice vinegar
两汤匙米醋
2 tbsp fish sauce
两汤匙鱼酱
2 tbsp soft dark-brown sugar
两汤匙绵红糖
1 red chilli, halved, deseeded and finely shredded
1个红辣椒，切成两半，去处种子和精细粉碎
2.5cm (1in) piece root ginger, peeled and very finely chopped
一片2.5厘米(1英寸)姜根，去皮，切粉碎
3 cloves garlic, very finely chopped
3瓣大蒜，切粉碎
1 bunch spring onions, trim and cut on the diagonal
1把葱，修剪，按对角线切开
3 strips orange rind
3条橙果皮
1 star anise
1粒八角茴香
50ml (2fl oz) water or chicken stock
50毫升(2液体盎司)水或鸡汤
2 tbsp orange juice
2汤匙橙汁
2 tsp cornflour (optional)
2茶匙生粉(可选)
Directions
制作步骤
Heat 1½ tbsp of the oil in a sauté pan or casserole (something in which all thethighs can lie in a single layer). Brown the chicken on both sides. Don't try to turn them until they are easy to move; pulling is an indication that the meat isn't brown enough and will tear the skin. Set the thighs aside and pour the fat out of the pan.
用煎锅或砂锅(能把八个鸡大腿都一层平方的锅)把一汤匙半油加热，直至鸡腿被煎成棕色。在它们可以轻易移动前，不要翻转。如果你需要用力来翻动它们，说明煎得还不够，用力翻动会撕烂鸡腿的皮。鸡腿被煎成棕色之后，把它们搁到一边，把从鸡腿里煎出的油脂从锅里倒掉。
Stir together the soy, vinegar, fish sauce and sugar. Heat the rest of the oil in the pan and add the chilli, ginger and garlic. Set aside the greener bits of spring onion and add the rest to the pan. Cook over a medium heat for a couple of minutes, until the garlic is golden, then add the soy mixture. Put the chicken back in the pan, skin-side down, along with any juices, plus the orange rind, star anise, water or stock and orange juice. grind on some pepper.
把酱油、醋、鱼酱和糖搅拌在一起。把剩下的油放到锅里加热，加入辣椒、生姜和大蒜。把葱的绿色部分去掉，剩余的入锅。用中火加热几分钟，直到大蒜变为金黄色，然后加入之前的酱油混合物。把鸡腿放到锅里，有鸡皮的一面朝下，加入果汁、橙皮、八角茴香、水或鸡汤、橙汁。最后磨些胡椒粉洒在上面。
Cover the pan and put in an oven preheated to 180°C/350°F/gas mark 4 for 40 minutes. After 15 minutes turn the chicken over and return to the oven. Remove the lid for the final five to 10 minutes. You can either serve the chicken as it is with its thin soy juices, or thicken them with cornflour. To thicken, stir the cornflour in a cup with 2 tbsp water until smooth. Put the chicken in a warm serving dish and add the cornflour to the pan. Heat, stirring, until the juices thicken a little, then pour over the chicken. Scatter with the reserved spring onions and serve with boiled rice and a watercress salad or stir-fried cabbage or pak choi.
盖上锅盖，把鸡腿连锅一起放到已预热至180℃(或350℉或煤气开到4档)的烤箱。15分钟之后，把鸡腿翻一下，再放回烤箱。 最后5到10分钟的时候，拿掉盖子。这时候，鸡腿肉上薄薄的都是酱汁，就可以上桌了。或者，你可以用生粉再勾芡一下。加热，搅拌，直到芡汁一点点变粘稠起来，之后再把芡汁浇在鸡腿上。摆上一些准备好的葱，和米饭、水田芥沙拉或是炒青菜或白菜一起上桌，这就大功告成了。
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