香菇焖猪蹄筋Pig’s Tendon And Mushrooms Stew
- Prep Time40 Mins
- Cook Time1 Hour
- TypeNon Halal
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【烹饪小技巧】炸猪蹄筋以清水浸泡，最好收在冰箱里，以让蹄筋涨发。
Ingredients
材料
Ingredients
腌料
Condiments
配料
Sub-ingredients
酱汁
Sauce
勾芡 ：（混合）
Thickening : ( combined )
Directions
Step 1
用腌料腌鸡数小时。Marinate chicken with condiments for several hours.
Step 2
起锅热麻油和食油，把蒜茸和姜爆香，然后赞入花雕酒。Heat oil and sesame oil in a pot and saute garlic and ginger until fragrant. Pour in cooking wine and sizzle until aromatic.
Step 3
倒入鸡肉、炸猪蹄筋、香菇及红萝卜，加入酱汁煮至滚。Put in marinated chicken, pig's tendon, mushrooms and carrot. Add sauce and bring to the boil.
Step 4
转慢火焖30-40分钟至蹄筋和鸡肉变软即勾芡盛出。Lower the heat and simmer for 30-40 minutes until tendons turn soft and chicken is tender. Thicken the sauce with corn flour mixture.
