白油鸡+油菜+鲜菇炒蛋

早早弄好菜真的很开心，也感觉轻松点。

中午煲了一锅罗汉果蜜枣+甘草，妈妈教的。嗯。。。真的很好喝，很甜，吃不出有甘草的味道。比起上礼拜煲的有放陈皮来的好很多，因陈皮带点苦。

白油鸡 (这道菜要提前在下午煮。)

资料来源：Table for 2-Wendy

材料：
1 杯水
1/2 杯酱油（light soy sauce） 我煮半只鸡，可以放少酱油。
1/4 杯糖
3 束青葱 （stalk of spring onion, white and light green parts only）切段
2 葱头 （shallots, peeled and lightly smashed） 我没葱头仔，用了洋葱2粒，可以加多的。
1 八角 （star anise）
姜片 （few slices of ginger, can use 25gm of peeled ginger, use more to tone down the sugar)大概6片
6 medium sized chicken drumsticks, weighing about 800gm. 我拿半只鸡。

做法：
1. 把全部酱料摻在一起。我先爆香洋葱，才把酱料倒下煮沸后，调中小火煮5分钟。
Put light water, soy sauce, sugar, spring onions, shallots, star anise and ginger into a saucepan. Bring to a boil, cover and let it simmer for 5 minutes.
2. 然后把鸡肉放进一起煮，确保全部鸡被水盖过，可以加多少许水。调大火煮滚后，才小火焖煮大概20分钟。其间，反一反鸡肉，确定全部鸡煮熟。
Put in chicken pieces and bring to a boil. Lower heat to a simmer, cover and simmer for 15 minutes or until chicken pieces are cooked. Make sure sauce is almost enough to cover chicken. You can add more water if you want, and reduce it later. Remember to turn chicken once a while so that every side of the chicken is bathing in the sauce. A whole chicken may take 40-60 minutes to slowly cook. High heat will make the chicken rough.
3. 煮熟后，关火盖住。让它浸在酱料里2小时。要上桌前，可以再热一热它。
Turn of the heat and let the chicken soak in the sauce for 2 hours before serving. Reduce sauce if too watery and light. Reheat if it's needed.

备注：青葱原本要撒在上面。
鸡的颜色较黑，下次要放少酱油。