牛肝菌白酒烩鸡Chicken Stewed with Porcini Mushrooms and White Wine

  • Prep Time
    15 mins
  • Cook Time
  • Type
  • View
    97

Ingredients

材料

Ingredients

    Directions

    营厨贴士:牛肝菌含有丰富的蛋白质、碳水化合物和维生素等,是珍稀菌类,对于强身健体,治疗糖尿病具有很好的疗效。

    Step 1

    先将牛肝菌洗净,用清水浸20分钟备用。Clean the porcini mushrooms and soak in water for 20 minutes.

    Step 2

    单柄煲放山茶油烧热,放鸡件煎至金黄,再放洋葱角及牛肝菌炒匀。Heat up the camellia oil in a pot and brown the chicken pieces. Add the onion wedges and porcini mushrooms and stir-fry.

    Step 3

    接着倒入白酒烧热,然后放入甘笋炒热,倒入牛油和面粉炒匀后,倒入牛肝菌水250毫升,待煮滚后转小火煮25分钟,打开锅盖放盐及胡椒调味,收汁后即可上碟享用。Pour in the white wine and let it come to a boil. Then add the carrot wedges. In a separate pan, melt the butter and add the flour. Stir until combined and then pour it into the pot with 250ml of the porcini mushroom soaking liquid. Bring to a boil, then reduce the heat and simmer for 25 minutes with the lid on. Add salt and black pepper to taste. Serve hot.

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