俗話說"小公雞，燉著吃"，這話一點沒錯！一鍋紅燒小公雞端上桌，保管讓人眼前一亮。我家隔三岔五就得燉一鍋，每回燉完，都把我饞得不行！今兒個，就給大伙兒分享下我的做法，簡單得很，就是香！

食材準備

主料：

小公雞一只

土豆兩個

香菇六朵

調料：

姜片四片

大蒜五瓣

干辣椒四個

八角兩個

桂皮一小段

香葉兩片

料酒兩大勺

老抽一勺

生抽兩勺

冰糖一小把

雞精少許

蔥花

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制作步驟：

1.小公雞處理洗凈后，用廚房紙擦干水分。雞屁股那塊多余的油脂剪掉，斬成大塊，浸泡淘洗干凈。

2.鍋里倒入足夠的清水，水開后，把雞塊全放進去，加入一點料酒和幾片姜。等水再次沸騰，表面浮起白色泡沫，用勺子撇去浮沫，再煮1分鐘撈出，用清水沖洗干凈。

3.鐵鍋倒油熱鍋，雞塊放入，炒干水分，炒出油脂。放入冰糖，小火慢慢融化，邊攪拌邊炒，直到冰糖完全變成琥珀色。雞塊翻炒均勻，讓每塊雞肉都裹上糖色。

4.放入姜片、蒜瓣、干辣椒、八角、桂皮、香葉炒香，香味出來后，倒入裹了糖色的雞塊，大火翻炒2分鐘，讓雞肉表面微微出現焦黃。繼續倒入料酒，老抽，生抽，翻炒均勻。

5.加入沒過雞塊的熱水，先大火煮開，然后轉小火燉煮20分鐘。這時候往鍋里加入土豆塊，繼續小火燉15分鐘。等到它們都軟爛了，加入香菇，調入適量鹽和雞精，大火收汁。湯汁變得濃稠有光澤，差不多就可以了。撒上蔥花點綴，燜上兩分鐘入味。

紅燒小公雞端上桌，金黃的湯汁裹著紅亮的雞肉，香氣四溢，家人搶著吃！記得趁熱吃，肉質最嫩，湯汁也最香！這道菜看著工序多，但真做起來一點都不費勁，關鍵是家里常備的食材就能做，特別適合忙里偷閑的上班族。周末做起來，一家老小圍坐一起，香噴噴地吃上一頓，那叫一個愜意！