三菇炒鸡BRAISED CHICKEN WITH THE THREE SISTER MUSHROOMS
- Prep Time30 Mins
- Cook Time40 Mins
- Type
- View
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.
