日式蒸鸡 Japanese style of Steamed chicken

4人份 (Serves 4)

材料 (Ingredients):
1. 四块去骨鸡腿肉 (4 Boneless chicken thighs)
2. 四条葱, 切成 5cm 段 (4 Spring oinons, cut into 5cm lengths)
3. 100ml 米酒 ( 100ml of chinese rice wine or Japanese sake)
4. 1/4 茶匙盐 (1/4 teaspoon salt)

蔬菜酱汁 (Vegetable sauce):
1. 一小段胡萝卜，切碎 (1 small carrot, finely chopped)
2. 两段芹菜，切碎 (2 celery stalk, finely chopped)
3. 1/4个红椒，切碎 (1/4 red pepper, finely chopped)
4. 1/4个洋葱，切碎 (1/4 onion, finely chopped)
5. 4茶匙甜醋 (4 teaspoons balsamic vinegar)
6. 4茶匙蜂蜜 (4 teaspoons honey)
7. 2饭匙酱油 (2 tablespoons light soya sauce)

做法 (Method):

1. 将材料混合在一起，放进冰箱至少30分钟 (Mix all ingredients together in a container, leave in refrigerator for at least 30 mins)

2. 在平底锅中加入少许橄榄油，待油热后加入切碎的洋葱，胡萝卜，红椒和芹菜，翻炒直至变软后再加入甜醋，酱油及蜂蜜。盖上锅盖小火焖煮5分钟。(Heat olive oil in a nonstick pan, add onion, carrot, pepper and celery, then the remaining sauces, cover and leave with low heat for 5 mins)

3. 将鸡肉连酒放入深口盘中，淋上煮好的蔬菜汁放入蒸笼里，蒸12分钟。或是用锡纸盖好放入烘炉里，200°C烘30分钟。(Transfer chicken and marinade into a ovenproof bowl, pour the cooked vegetable sauce into the chicken, leave into a steamer for 12 mins. Or cover with foil leave into oven for 30mins on temperture 200°C)

小记: 无论是用蒸笼还是烘炉都不会影响鸡肉的味道。酱油一定要用生抽，不然鸡肉颜色会很难看。(Tips: Use steamer or oven wouldn't change the taste of chicken. Must use light soya sauce, otherwise the colour of chicken will become horrible.)