马铃薯芝士鸡肉条Potato Cheese Chicken Strips

Directions

除了用煎的，气炸或烤也是可以的，从肉里溢出来的芝士酱，脆脆的，很是涮嘴。

Step 1

鸡胸肉洗净，放入搅拌机内打成泥；马铃薯切丁，蒸熟后压成泥状，备用。Wash the chicken breasts, put in a blender and blend until puree; dice the potatoes, steam and press into a puree, set aside.

Step 2

将所有的调味料和Parmesan芝士，加入做法1的材料内，搅拌均匀。Add all seasonings and Parmesan cheese into the step 1 ingredients, mix well.

Step 3

将做法2的马铃薯鸡肉泥装入挤花袋内，束好，放入雪柜静置30分钟。Put the mashed potato and chicken puree into a piping bag and tie it, put it in the refrigerator for 30 minutes.

Step 4

取一平底锅，倒入少许食油，挤入约5cm的马铃薯鸡肉泥，中小火煎至4面金黄微焦即可。Prepare a frying pan, pour a little cooking oil, squeeze in about 5cm of mashed potato chicken puree, fry over medium-low heat until golden brown.

Step 5

淋上适量日式烧烤酱，配以蔓越莓一起享用。Drizzle some Japanese BBQ sauce and serve with cranberries.