陽光剛灑進(jìn)廚房，鍋里飄出的蔥油香已經(jīng)鉆進(jìn)了鼻尖。金燦燦的雞皮裹著濃郁的蔥香，筷子輕輕一戳，就滲出琥珀色的湯汁——這大概就是中式料理最動人的煙火氣。今天要分享的這道菜蔥油燜雞，咸香入味，好下飯。

取五根小香蔥，切成長段，半個紫皮洋蔥切絲，三片老姜削成薄片。冷鍋倒入六勺花生油，油溫三成熱時，把這些配料悉數(shù)丟進(jìn)去，加兩粒八角，小火慢熬。往鍋里撒小半勺鹽，不時翻動蔥段，當(dāng)蔥絲蜷縮成焦糖色時，迅速撈出所有料渣，剩下的琥珀色蔥油，就是這道菜的點睛之筆。

選兩斤三黃雞腿肉，剁塊，洗凈，用廚房紙擦干表面水分。在金黃透亮的蔥油里鋪上姜片，雞皮朝下，煎至滋滋作響。別急著翻面！等鍋邊飄出類似烤堅果的焦香，再翻面。沿著鍋邊淋兩勺米酒，蒸汽騰起的瞬間，腥味跟著酒香一起消散在空氣里。

第三步：

倒入三勺生抽、一勺老抽、五顆冰糖，把先前熬好的蔥段，鋪滿雞肉表面。重點來了！全程不加水，直接蓋上鍋蓋，調(diào)最小火燜20分鐘。開大火翻炒，讓醬汁均勻裹滿每塊雞肉，把熬蔥油時剩下的料渣回鍋，增香。最后，撒上一把新鮮的小蔥末。關(guān)火后，別急著裝盤，蓋上蓋子，用余溫燜三分鐘。

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看著鍋底殘留的琥珀色湯汁，忽然明白為什么古人說“食不厭精”。不需要復(fù)雜的刀工，不用守著油鍋擔(dān)驚受怕，只要掌握好火候與時間，平凡食材也能綻放出驚人滋味。