Stewed Chicken with Carrot 红萝卜焖鸡（超简单懒人食谱）- Repost with English Recipe

I almost forget I have promised my blog friend, Claire, to translate the recipe in English for her. I have short term memory ever since I am pregnant (is it an excuse? Haha). Here we go. Scroll down for the English recipe.

这是我两年前开始下厨时“研发”的，我把这道菜叫懒人食谱。

菜的主角是鸡和红萝卜，其他的配料就看当时家里有什么。通常我也会加香菇，除此以外，我也试过加baby corn，蚝干，莲子和栗子。味道都很好，尤其是加入了蚝干后，味道更为鲜美。

调味方面只有简单的蚝油和黑酱油，所以我觉得选用的调味料品质也很重要。调味料的份量很随性，视材料和水的份量而定。


材料：
鸡全翼 6只（加入少许栗粉拌均）（用鸡块也行）
红萝卜 2条（切大块）
香菇 4朵（泡软，切半）（加入少许栗粉拌均）(optional)
蚝干 6粒（洗净泡软，保留浸泡的水）(optional)
莲子 1把（预先泡水，去芯）(optional)
姜 2片（拍烂）

调味料：
蚝油 1汤匙
黑酱油 1汤匙
酱油 适量 (optional)

做法：
1）煮滚适量水（可使用浸泡蚝干的水）（以上份量大约是1杯半），加入蚝油和黑酱油拌均（水的份量大约和材料一样高）。
2）加入所有材料煮滚，转小火，焖煮约1小时或至水减半。试味道，如果不够咸，加入适量酱油，即可上桌。

小小心得/建议：
1）这道菜因为要长时间焖煮所以鸡不宜切得太小块。
2）喜欢的话，也可加入少许花雕酒调味（最后才加入）。

Ingredients:
6 chicken wings (coated with some cornflour)(can also use other part of chicken)
2 carrots (cut into big chunk)
2 slices ginger (pounded)
(Chicken and carrots are the main ingredients, other than that, you may add in any other ingredients you like such as mushroom, dried oyster, chestnut etc)

Seasonings:
1 tbsp oyster sauce (use premium quality one)
1 tbsp dark soy sauce
Some light soy sauce to taste (optional)
Some Chinese cooking wine (optional)

Method:
1) Bring adequate amount of water (about 1 ½ cups for the above ingredients) to boil, add oyster sauce and dark soy sauce, mix well. (The amount of water should be about the same height as the ingredients).
2) Add in all the ingredients, bring to a boil. Lower heat, simmer for about 1 hour or till water reduced by half. Taste and add in some light soy sauce if the gravy is not salty enough. Add some Chinese cooking wine at last (optional). Served hot.