三菇炒鸡BRAISED CHICKEN WITH THE THREE SISTER MUSHROOMS

  • Prep Time
    30 Mins
  • Cook Time
    40 Mins
  • Type
  • View
    94

这道炒鸡用了草菇、香菇和蘑菇一同香炒,还加入了竹笋呢,让味道更为独特。记得,菇类先泡过油可以去除罐头味。

Ingredients

材料A

Ingredient A

材料B

Ingredient B

酱料

Sauce ingredients

    Directions

    Step 1

    用花雕酒和生粉腌鸡肉一会,然后放入热油炸至金黄色,捞起沥干油。Lightly marinate chicken with cooking wine and corn flour. Deep-fry in hot oil until lightly golden. Drain from oil.

    Step 2

    用同样的热油把三种菇类泡10-20秒后滴干油。With the same oil put in mushrooms and parboil in hot oil for 10-20 seconds. Drain well from oil.

    Step 3

    烧热食油和麻油,把蒜头和姜爆香。Heat oil and sesame oil and add in whole garlic pips and ginger, fry until fragrant.

    Step 4

    加入鸡肉、菇类、竹笋和调味料,煮至滚后慢火焖30-40分钟至汁稠。Put in chicken and remaining ingredient, seasoning and bring to boil. Reduce the heat and simmer for 30-40 minutes or until meat is tender and gravy is reduced.

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