金针木耳麻油鸡 BLACK FUNGUS & SESAME OIL CHICKEN
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Ingredients
材料
调味料
Ingredients
Seasonings
Directions
Step 1
鸡肉洗净、切块备用。将麻油倒入锅内，烧至五成热时投入姜片，煸炒至姜片两面变成褐色，放入鸡块。 Wash chicken and chop into bite sizes. Heat sesame oil in wok until about 50% hot, add in ginger and sauté until both side browned; toss in chicken.
Step 2
加盐，翻炒至七成熟后，加入黑木耳及金针花. add in salt, stir-fry until 70% cooked, add in black fungus and tiger lily.
Step 3
从锅的周边加入米酒，大火煮滚后改用小火慢煮30-40 分钟，鸡肉烂熟后即可盛出撒上葱粒上桌。 drizzle wine along the wok, once boiled, turn to low heat and simmer for 30-40 minutes until meat is well cooked, dish out, sprinkle chopped spring onion and serve.
