手機(jī)版
Ingredients原料
2½ tbsp groundnut oil兩湯匙半花生油
8 chicken thighs8只雞大腿
2 tbsp soy sauce兩湯匙醬油
2 tbsp rice vinegar兩湯匙米醋
2 tbsp fish sauce兩湯匙魚(yú)醬
2 tbsp soft dark-brown sugar兩湯匙綿紅糖
1 red chilli, halved, deseeded and finely shredded 1個(gè)紅辣椒，切成兩半，去處種子和精細(xì)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 chopped3瓣大蒜，切粉碎
1 bunch spring onions, trim and cut on the diagonal1把蔥，修剪，按對(duì)角線切開(kāi)
3 strips orange rind3條橙果皮
1 star anise1粒八角茴香
50ml (2fl oz) water or chicken stock50毫升（2液體盎司）水或雞湯
2 tbsp orange juice2湯匙橙汁
2 tsp cornflour (optional)2茶匙生粉（可選）
Directions制作步驟
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.
用煎鍋或砂鍋（能把八個(gè)雞大腿都一層平方的鍋）把一湯匙半油加熱，直至雞腿被煎成棕色。在它們可以輕易移動(dòng)前，不要翻轉(zhuǎn)。如果你需要用力來(lái)翻動(dòng)它們，說(shuō)明煎得還不夠，用力翻動(dòng)會(huì)撕爛雞腿的皮。雞腿被煎成棕色之后，把它們擱到一邊，把從雞腿里煎出的油脂從鍋里倒掉。
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.
把醬油、醋、魚(yú)醬和糖攪拌在一起。把剩下的油放到鍋里加熱，加入辣椒、生姜和大蒜。把蔥的綠色部分去掉，剩余的入鍋。用中火加熱幾分鐘，直到大蒜變?yōu)榻瘘S色，然后加入之前的醬油混合物。把雞腿放到鍋里，有雞皮的一面朝下，加入果汁、橙皮、八角茴香、水或雞湯、橙汁。最后磨些胡椒粉灑在上面。
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.
蓋上鍋蓋，把雞腿連鍋一起放到已預(yù)熱至180℃（或350℉或煤氣開(kāi)到4檔）的烤箱。15分鐘之后，把雞腿翻一下，再放回烤箱。 最后5到10分鐘的時(shí)候，拿掉蓋子。這時(shí)候，雞腿肉上薄薄的都是醬汁，就可以上桌了�；蛘�，你可以用生粉再勾芡一下。加熱，攪拌，直到芡汁一點(diǎn)點(diǎn)變粘稠起來(lái)，之后再把芡汁澆在雞腿上。擺上一些準(zhǔn)備好的蔥，和米飯、水田芥沙拉或是炒青菜或白菜一起上桌，這就大功告成了。
原文閱讀：http://www.telegraph.co.uk/foodanddrink/recipes/8361648/Soy-braised-chicken-thighs-with-star-anise-recipe.html
