【三餸一湯】薑葱切雞髀
蘋果日報 2019/10/08 08:00
食譜蔬菜雞肉炒港式30-60分鐘
- 把薑、葱切碎。
- 雞髀放入煲內煮3分鐘後，再熄火浸8分鐘。
- 爆香薑葱，加鹽調味炒勻。
- 把薑葱蓉放在雞髀上。
材料：
雞髀 2隻
薑 少許
葱 2棵
調味：
鹽 少許
做法：
1. 薑葱切蓉備用。
2. 煲滾水放薑、葱段及少許鹽。
3. 大滾片刻後下雞髀，煲3分鐘，熄火浸8分鐘（TIPS: 浸熟的雞肉會更嫩滑），取出待涼。斬件上碟。
4. 燒熱鑊落油，爆香薑，加鹽調味，加葱炒勻。
5. 把薑葱蓉放雞髀上面即成。
2 Chicken Leg
Some Ginger
2 Stalks Spring Onion
Some Salt
1. Mince ginger and spring onion.
2. Bring water to boil. Add ginger, scallion sections and some salt.
3. Keep boiling for a while. Add chicken leg. Boil for 3 minutes. Turn off the heat and leave it for 8 minutes in boiled water. (TIPS: Soaking chicken in boiling water that helps to keep smooth and tender texture of chicken. ) Take out and leave to cool. Cut in pieces.
4.Heat the pan with oil. Saute sliced ginger until fragrant. Season with salt. Add spring onion, keep stir-frying and mix it well with ginger.
5.Add ginger and spring onion on top. Ready to serve.
雞髀 2隻
薑 少許
葱 2棵
調味：
鹽 少許
做法：
1. 薑葱切蓉備用。
2. 煲滾水放薑、葱段及少許鹽。
3. 大滾片刻後下雞髀，煲3分鐘，熄火浸8分鐘（TIPS: 浸熟的雞肉會更嫩滑），取出待涼。斬件上碟。
4. 燒熱鑊落油，爆香薑，加鹽調味，加葱炒勻。
5. 把薑葱蓉放雞髀上面即成。
2 Chicken Leg
Some Ginger
2 Stalks Spring Onion
Some Salt
1. Mince ginger and spring onion.
2. Bring water to boil. Add ginger, scallion sections and some salt.
3. Keep boiling for a while. Add chicken leg. Boil for 3 minutes. Turn off the heat and leave it for 8 minutes in boiled water. (TIPS: Soaking chicken in boiling water that helps to keep smooth and tender texture of chicken. ) Take out and leave to cool. Cut in pieces.
4.Heat the pan with oil. Saute sliced ginger until fragrant. Season with salt. Add spring onion, keep stir-frying and mix it well with ginger.
5.Add ginger and spring onion on top. Ready to serve.