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Recipe
百變雞煲
Chicken in Chicken Pot Sauce
建議食材：
  1. 3片薑
  2. 乾蔥100g
  3. 洋蔥100g
  4. 青椒, 黃椒, 綠椒每種1個
  5. 芫茜適量
  6. 鮮雞半隻約600g
  7. 葉城記百變雞煲醬1或 2 包(視乎個人口味)

    Ingredients:
    - 3 slices ginger, sliced
    - 100g shallots, cut into sections
    - 1 piece each of red, yellow, and green bell peppers, cut into chunks
    - ½ onion, cut into chunks
    - ½ fresh chicken (approx. 600g), cut into pieces
    - Coriander, to taste - 2–3 tablespoons of our Chicken Pot Sauce (adjust according to personal taste)
建議煮食方法：
    1. 放少糧油，同時放3片薑及乾蔥，用中火爆香
    2. 用中火放入雞件(鮮雞半隻約600g)， 將雞件炒至金黃色
    3. 放入葉城記百變雞煲醬，炒至均勻
    4. 待醬汁炒滾時，蓋上鍋蓋，調至細火，約4分鐘
    5. 再把建議食材放入鍋內將雞件燜熟約4-5分鐘
    6.完成美味的雞煲

    Suggested Cooking Method:
    1. Heat a little oil in a wok over medium heat. Add the ginger slices and shallots, and stir-fry until fragrant.
    2. Add the chicken pieces and stir-fry over medium heat until golden brown.
    3. Pour in our Chicken Pot Sauce and stir-fry until evenly coated.
    4. Once the sauce begins to simmer, cover the wok and reduce the heat to low. Cook for about 4 minutes.
    5. Add the remaining suggested ingredients (bell peppers and onion) and stir well. Simmer covered for another 4–5 minutes until the chicken is fully cooked.
    6. Garnish with coriander and serve the delicious Chicken Pot.
雞煲醬汁豬肉卷
Chicken Pot Sauce with pork rolls
建議食材：
豬肉片8片
金菇半包
蟹柳2條
蘿蔔半條
露筍8條
葉城記百變雞煲醬2湯匙加1/4杯水

Ingredients:
- 8 slices of pork
- ½ package of enoki mushrooms
- 2 imitation crab sticks
- ½ carrot
- 8 asparagus spears
- 2 tablespoons of our Chicken Pot Sauce mixed with ¼ cup of water
建議煮食方法：
1.先用滾水淥蘿蔔，蟹柳及露筍約1分鐘，盛起待用
2.用豬肉片卷起金菇，蘿蔔，蟹柳及露筍
3.落少量油開中火把豬肉卷放入鑊中煎至整條金黃色
4.把已開1/4杯水的百變雞煲醬倒入鑊中滾約1分鐘即可上碟

Suggested Cooking Method:
1. Blanch the carrot, imitation crab sticks, and asparagus in boiling water for about 1 minute. Remove and set aside.
2. Wrap the enoki mushrooms, carrot, imitation crab sticks, and asparagus with the pork slices.
3. Heat a small amount of oil in a pan over medium heat. Pan-fry the pork rolls until golden brown on all sides.
4. Pour in our Chicken Pot Sauce (already diluted with ¼ cup of water). Bring to a boil and cook for about 1 minute, then serve on a plate.
雞煲醬炒蓮藕五花腩
Chicken Pot Sauce with lotus root and pork belly
建議食材：
蒜頭2辦 切碎
蔥1條 切段
辣椒2條 切粒
蓮藕半節200g 切片
五花腩200g 切片
葉坊記煲醬1湯匙

Ingredients:
- 2 cloves of garlic, minced
- 1 green onion, cut into sections
- 2 chili peppers, diced
- ½ section of lotus root (200g), sliced
- 200g pork belly, sliced
- 1 tablespoon of our Chicken Pot Sauce
建議煮食方法：
1.用雞煲醬醃切片後的五花腩15分鐘
2.慢火煎五花腩片至金黃金，取出瀝乾 備用
3.落蒜粒及辣椒粒炒香，再落蓮藕片，加少量水用中細火炒勻
4.再落五花腩炒勻同時加入蔥，即可上享用

Suggested Cooking Method:
1. Marinate the sliced pork belly with the Pot Sauce for 15 minutes.
2. Pan-fry the pork belly slices over low heat until golden brown. Remove and drain, then set aside.
3. Stir-fry the minced garlic and diced chili peppers until fragrant. Add the lotus root slices and a small amount of water. Stir-fry evenly over medium-low heat.
4. Add the cooked pork belly back to the pan and stir to combine. Finally, add the green onion sections, mix well, and serve immediately.
雞煲醬炒豆角豬頸肉
Chicken Pot Sauce with green beans and pork neck
建議食材：
蒜頭2粒 切碎
豬頸肉200g 切條
豆角200g 切段
葉城記百變雞煲醬2湯匙
水1/2杯

Ingredients:
- 2 cloves of garlic, minced
- 200g pork neck, cut into strips
- 200g long beans, cut into sections
- 2 tablespoons of our Chicken Pot Sauce - ½ cup of water
建議煮食方法：
1.用1湯匙百變雞煲醬醃切條後的豬頸肉15分鐘
2.豆角摘去頭尾，洗淨備用
3.中火落蒜及1湯匙百變雞煲醬爆香，再將豬頸肉兜炒
4.落豆角及水炒勻，中火合上鑊蓋煮5分鐘，即可上碟

Suggested Cooking Method:
1. Marinate the pork neck strips with 1 tablespoon of the All-Purpose Chicken Pot Sauce for 15 minutes.
2. Trim the ends off the long beans, wash them, and set aside.
3. Heat a wok over medium heat. Stir-fry the minced garlic with 1 tablespoon of our Chicken Pot Sauce until fragrant, then add the marinated pork neck and stir-fry.
4. Add the long beans and water, stir to combine. Cover the wok and cook over medium heat for 5 minutes. Serve immediately.
雞煲醬炒肉碎四季豆
Chicken Pot Sauce with snap beans and minced pork
建議食材：
蒜頭2粒 切碎
肉碎100g
四季豆200g 切段
葉城記百變雞煲醬2湯匙

Ingredients:
- 2 cloves of garlic, minced
- 100g minced pork
- 200g snap beans, cut into sections
- 2 tablespoons of our Chicken Pot Sauce
建議煮食方法：
1.用1湯匙百變雞煲醬醃肉碎15分鐘
2.四季豆摘去頭尾及去絲，洗淨備用
3.落油將四季豆半煎炸至軟身，呈現金黃色，然後取出瀝乾
4.用少量油爆香蒜粒，加入肉碎及1湯匙百變雞煲醬拌炒，肉熟後放入四季豆炒勻，即可上碟

Suggested Cooking Method:
1. Marinate the minced pork with 1 tablespoon of ourChicken Pot Sauce for 15 minutes.
2. Trim the ends and remove the strings from the snap beans, then wash and set aside.
3. Heat oil in a pan and pan-fry the green beans until tender and golden brown. Remove and drain well.
4. Heat a little oil in the same pan, stir-fry the minced garlic until fragrant. Add the marinated minced pork and the remaining 1 tablespoon of our Chicken Pot Sauce, stir-fry until the pork is cooked through. Add the fried green beans, toss everything together evenly, and serve.
雞煲醬汁配陳皮魚蛋鮋魚
Chicken Pot Sauce with tangerine peel fish ball and squid
建議食材：
蒜頭2粒 切碎
蔥頭2粒 切砰
鮋孫一梭200g 切條
陳皮魚蛋200g
水1/4杯
葉城記百變雞煲醬2湯匙

Suggested Ingredients:
- 2 cloves of garlic, minced
- 2 shallots, chopped
- 200g sea bass fillet, cut into strips
- 200g tangerine peel fish balls
- 1/4 cup water
- 2 tablespoons of our Chicken Pot Sauce
建議煮食方法：
1.先把鮋魚及陳皮魚蛋放入保鮮袋用雞煲醬醃一晚 (如果使用陳皮魚蛋做食材就強烈建議用這方法)
2.中火燒紅鑊落油炒香蒜及蔥
3.落已經醃好的鮋魚及陳皮魚蛋放入鑊中同時加入1/4杯水煮5分鐘即可享用

Suggested Cooking Method:
1. Place the sea bass strips and tangerine peel fish balls in a resealable bag with the Chicken Pot Sauce. Marinate overnight. *(If you take the tangerine peel fish balls for your ingredient then this method is highly recommended)*
2. Heat oil in a wok over medium heat. Stir-fry the minced garlic and chopped shallots until fragrant.
3. Add the marinated sea bass and tangerine peel fish balls along with the 1/4 cup of water to the wok. Simmer for 5 minutes, then serve.
雞煲醬炒蜆
Clams Stir-fried with Chicken Pot Sauce
建議食材：
蒜頭3粒 切片
薑3片 切片
洋蔥半個200g 切粒
三色椒各半個 切粒
蜆1斤
葉城記百變雞煲醬2-3湯匙
生粉開水 1/4杯 (可選擇使用)

Ingredients:
- 3 cloves of garlic, sliced
- 3 slices of ginger, sliced
- ½ onion (approx. 200g), diced
- ½ each of red, yellow, and green bell peppers, diced
- 1 catty (approx. 600g) clams
- 2–3 tablespoons of our Chicken Pot Sauce
- ¼ cup water mixed with cornstarch (optional, for thickening)
建議煮食方法：
1.中火燒紅隻鑊落油蒜及薑炒
2.落洋蔥及落蜆，加2湯匙雞煲醬，合上蓋約4分鐘
3.落三色椒及加1湯匙雞煲醬炒勻 (視乎汁水多少)
4. (如有需要可加生粉水)

Suggested Cooking Method:
1. Heat oil in a wok over medium heat. Stir-fry the garlic and ginger until fragrant.
2. Add the diced onion and clams, followed by 2 tablespoons of the Chicken Pot Sauce. Cover and cook for about 4 minutes.
3. Add the diced bell peppers and 1 more tablespoon of our Chicken Pot Sauce (adjust based on the amount of sauce in the wok). Stir to combine.
4. If desired, thicken the sauce with the cornstarch-water mixture.
雞煲醬炒烏冬
Udon noodles with our Chicken Pot Sauce
建議食材：
烏冬2包 200g/包
蟹柳2條
豬肉200g 切片
生菜200g 切絲
紅蘿蔔30g 切絲
葉城記百變雞煲醬2湯匙 開1/3杯溫水

Ingredients:
- 2 packs udon noodles (200g/pack)
- 2 imitation crab sticks
- 200g pork, sliced
- 200g lettuce, shredded
- 30g carrot, shredded
- 2 tablespoons of our Chicken Pot Sauce, mixed with 1/3 cup warm water
建議煮食方法：
1.中火煎豬肉片至金黃色
2.落紅蘿蔔絲，蟹柳條，生菜絲炒勻
3.落烏冬，水及雞煲醬炒勻，即可上碟

Suggested Cooking Method: 1. Pan-fry the pork slices over medium heat until golden brown.
2. Add shredded carrot, imitation crab sticks, and shredded lettuce, then stir-fry evenly.
3. Add the udon noodles, water, and the prepared Chicken Pot Sauce mixture. Stir-fry until well combined, then serve.
雞煲醬炒涼瓜排骨
Stir-fry bitter gourd & pork ribs with our Chicken Pot Sauce
建議食材：
蒜頭5辦 切碎
辣椒3條 切粒
蔥1條 切段
薑2片 切絲
豆豉50g 切片
青椒3條 切塊
涼瓜1個 切塊
排骨300g 切塊
葉城記百變雞煲醬2湯匙
麻油少量 (選擇性使用)
水半杯

Ingredients:
- 5 cloves garlic, minced
- 3 chili peppers, diced
- 1 green onion, cut into sections
- 2 slices ginger, shredded
- 50g fermented black beans, slightly chopped
- 3 green peppers, cut into chunks
- 1 bitter gourd, cut into chunks
- 300g pork ribs, cut into pieces
- 2 tablespoons of our Chicken Pot Sauce
- A small amount of sesame oil (optional)
- ½ cup water
建議煮食方法：
1.用1湯匙雞煲醬醃排骨15分鐘
2.中火把涼瓜兩面煎香，盛起待用
3.落排骨炒至表金黃色，撥至鑊邊
4.中央爆香，薑，蒜，辣椒，豆豉，後再落1湯匙雞煲醬，炒勻
5.加水及涼瓜，合上鑊蓋，中火約12分鐘即可上碟，可加少量麻油

Suggested Cooking Method:
1. Marinate the pork ribs with 1 tablespoon of the Chicken Pot Sauce for 15 minutes.
2. Over medium heat, pan-fry the bitter gourd chunks on both sides until fragrant. Remove and set aside.
3. In the same wok, stir-fry the marinated ribs until the surface turns golden brown. Push them to the side of the wok.
4. In the center of the wok, stir-fry the ginger, garlic, chili peppers, and fermented black beans until fragrant. Add the remaining 1 tablespoon of Chicken Pot Sauce and stir to combine everything.
5. Add the water and the pan-fried bitter gourd. Cover the wok and simmer over medium heat for about 12 minutes. Optionally, drizzle with a little sesame oil before serving.