最近在网上看到一道意大利番茄红烧鸡肉，觉得很有趣便试着煮了。但是因为我要方便，所以便把其中的材料给 ‘改良’ 一下。我帮它取了个名字，叫 ‘番茄西芹红烧鸡’。
I saw a recipe recently from the internet which calls Italian Braised Chicken. I found that it is interesting, so I cooked it too. I wanted to cook it with convenient and fast, so I ‘edited’ a few ingredients, hence I named this ‘Tomato Celery Chicken’.
番茄西芹红烧鸡的材料：3个大鸡腿，西芹3根，蒜 3 瓣，洋葱1个，1 罐 Mutti 原味番茄酱 (400g)，黄糖1茶匙，油适量，水适量，盐适量，黑胡椒粉适量。
Ingredients for Tomato Celery Chicken: 3 chicken thighs (with drumsticks), 3 sticks of celery, 3 cloves of garlic, 1 onion, 1 cane of Mutti tomato sauce (400g), 1 teaspoon of brown sugar, ground black pepper, oil, water, and salt.
- 先把大鸡腿分成2半，洗干净后用餐巾纸把水分吸干，然后便用适量的盐和胡椒粉来腌制鸡肉。大约腌制30分钟。Cut the chicken thighs into half and clean it with water. Use paper towels to pat dry the chicken. Then marinate the chicken with some salt and black pepper. Marinate for around 30 minutes.
- 把蒜米和洋葱去皮切碎备用。西芹则切小块备用。Remove the skin of the garlic and onions. Chop it into small pieces. Cut the celery into chunks.
- 烧热的锅中加入适量的油，然后把鸡肉放进锅中煎至两面金黄。先煎连皮的那面。取出煎好的鸡肉以及煎鸡肉时所流出的鸡汁备用。Fry the chicken with oil until it turns brownish both side. Skin side down first. Remove the chicken from the pan and save the juice that seeps out from the chicken.
- 用中火炒香已切好的蒜米和洋葱。炒香后加入番茄酱并搅拌均匀。接着加入西芹翻炒大约1分钟即可。Saute the garlic and onions with medium heat. After that, add in the tomato sauce and combine well. Now, you can add in the celery and stir it for 1 minute.
- 把煎好的鸡肉和鸡汁放到番茄酱中，盖上锅盖并用小火焖煮大约15-20分钟。Transfer the chicken and the juice into the tomato sauce, cover it with lid and simmer with low heat for 15-20 minutes.
- 焖好后或当鸡肉变柔嫩后，便可加入适量的盐和黄糖，搅拌均匀后，盛上便可享用了。After simmer or when the chicken becomes tender, then add in salt and brown sugar. Stir well, and you can enjoy your dish now.
