1. 光鷄一隻約 2 ½  磅至 3 磅或同等重量鷄腿
2. 馬鈴薯 3 個 , 去皮開邊切成 2 等份
3. 紅籮蔔 3 條 , 去皮切段約 1 ½  吋長
4. 羗 4 片
5. 鷄湯半杯或清水半杯加鷄精 1 粒

醃鷄料

1. 日本麵豉醬 4 湯匙
2. 紹酒  ( 或白酒 )  2 湯匙
3. 豉油 1 湯匙
4. 糖 3 至 4 湯匙
5. 麻油 1 茶匙

1. 1 Chicken (2 1/2-3 lbs) or same amount of quarter/wing.
2. 3 Potato; Remove skin & cut each into 1/2.
3. 3 Carrots. Remove skin &into 1 1/2" lengths.
4. 4 pieces of Ginger.  
5. 1/2 cup chicken broth or 1 cube of chicken essense in 1/2 cup water.

Seasoning

1. 4 Tsp Japanese miso paste.
2. 2 Tsp Chinese wine or white wine.
3. 1 Tsp Soy..
4. 3-4 Tsp Sugar.  
5. 1 tsp Sesame oil.

1. 鷄洗淨抹乾切成 4 等份
2. 醃鷄料混合拌勻 , 塗於鷄身內外
3. 用不黏底鍋 , 最低層鋪放馬鈴薯及紅籮蔔, 倒入上湯, 放下 4 片羗, 再把鷄及醃鷄料放最上層 , 加蓋煮滾後 , 轉用慢火焗煑 25 至 30 分鐘左右至熟
4. 開蓋取出鷄及配菜 , 淋上煮汁 , 可配白飯或麵線享用

1. Cut chicken into quarters.
2. Mix well all seasoning items; apply and rub on chicken. 
3. Onto non-stick pot lay potato and carrots on bottom; add chichen broth; add ginger; put chicken on top; cook pot covered til boil; lower heat, covered, simmer 25-30 min. 
4. Remove chicken and vetables onto plate; pour source on top; ENJOY with steam rice or noodle.