薑汁煎雞翼/ Fried chicken wing with ginger source

今天跟朋友吃飯,原來很多人都認為吃白肉比紅肉健康，因此都選吃白肉作為瘦身之選。但其實只要選取肉類較瘦的部份，紅白肉都可以進食。好似今日教大家煮的餸,雖然係雞(白)肉,但因為皮裡含有很多脂肪,所以要減肥就最好不要吃皮了.
列如:
100克瘦牛肉只有2.3克脂肪
而100克雞胸肉卻有5克脂肪

材料/Ingredients:
雞翼5 隻, 薑絲數片, 蒜一個
5 chicken wing, several sliced ginger, garlic

醃料/ Seasonings:
少許生抽,老抽, 煮菜酒, 鹽及沙糖
A little of light soy, dark soy, fine cook wine, salt, sugar granulated,

做法：
Method:
1. 將雞翼洗淨、將薑及蒜榨出汁入雞翼中，拌勻醃料
1. Rinse the chicken wings, marinate thoroughly with ginger source, garlic, salt and seasonings

2. 用保鮮紙包起醃 約45分鐘 ；
2. Cover the dish by cling wrap, marinate the chicken wings about 45 minutes;
3.將醃雞翼的薑及蒜加入猛火起鑊、爆香薑後，轉慢火煎熟雞翼
3. Heat half wok oil intensively, then put in garlic and sliced ginger. Turn to medium heat and fry until cooked.

4.將煎煮的雞翼上碟；
4. Put the cooked chicken wings on a dish

5.將煎香的薑絲留在鑊中，加入沸水煮2分鐘埋汁倒在煎香的雞翼上即成
5.Retain the sliced ginger and garlic in the wok, then pour a little water and boil about 2 minutes. Pour the cooked source on the chicken wings. Serve