啊10分钟学会葱油焖鸡的做法，肉质鲜嫩咸香，超级下饭

阳光刚洒进厨房，锅里飘出的葱油香已经钻进了鼻尖。金灿灿的鸡皮裹着浓郁的葱香，筷子轻轻一戳，就渗出琥珀色的汤汁——这大概就是中式料理最动人的烟火气。今天要分享的这道菜葱油焖鸡，咸香入味，好下饭。

取五根小香葱，切成长段，半个紫皮洋葱切丝，三片老姜削成薄片。冷锅倒入六勺花生油，油温三成热时，把这些配料悉数丢进去，加两粒八角，小火慢熬。往锅里撒小半勺盐，不时翻动葱段，当葱丝蜷缩成焦糖色时，迅速捞出所有料渣，剩下的琥珀色葱油，就是这道菜的点睛之笔。

选两斤三黄鸡腿肉，剁块，洗净，用厨房纸擦干表面水分。在金黄透亮的葱油里铺上姜片，鸡皮朝下，煎至滋滋作响。别急着翻面！等锅边飘出类似烤坚果的焦香，再翻面。沿着锅边淋两勺米酒，蒸汽腾起的瞬间，腥味跟着酒香一起消散在空气里。

第三步：

倒入三勺生抽、一勺老抽、五颗冰糖，把先前熬好的葱段，铺满鸡肉表面。重点来了！全程不加水，直接盖上锅盖，调最小火焖20分钟。开大火翻炒，让酱汁均匀裹满每块鸡肉，把熬葱油时剩下的料渣回锅，增香。最后，撒上一把新鲜的小葱末。关火后，别急着装盘，盖上盖子，用余温焖三分钟。

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看着锅底残留的琥珀色汤汁，忽然明白为什么古人说“食不厌精”。不需要复杂的刀工，不用守着油锅担惊受怕，只要掌握好火候与时间，平凡食材也能绽放出惊人滋味。