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【三餸一湯】XO醬西蘭花雞丁

蘋果日報 2020/01/10 07:00

食譜雞蛋蔬菜雞肉30-60分鐘

材料:

西蘭花 半棵
雞胸 100克
蛋白 1個

調味料:

蒜頭 2瓣
生抽 1茶匙
糖 1茶匙
酒 半茶匙
XO醬 1湯匙
生粉 1茶匙

做法:

1.
雞肉切粒,用生抽、糖、酒、蛋白及生粉醃10分鐘。
2.
西蘭花切件,浸鹽水約10分鐘。
3.
用滾水將西蘭花稍煮,取出過冷水,再瀝乾水份備用。
4.
用滾油炒熟雞丁,盛起備用。
5.
爆香蒜頭,下西蘭花炒勻,下鹽和XO醬調味。
6.
加入雞丁兜勻,再用生粉水埋芡即成。

Stir-Fried Broccoli and Chicken with XO Sauce

Ingredients:

Broccoli ½ Stalk
Chicken Breasts 100 g
Egg White 1 pc

Seasonings:

Garlic 2 Cloves
Light Soy Sauce 1 tsp
Sugar1 tsp
Wine ½ tsp
XO Sauce 1 tbsp
Corn Starch 1 tsp

Steps:
1. Dice chicken, then marinate with light soy sauce, sugar, wine, egg white and corn starch for 10 minutes.
2. Cut broccoli into pieces and soak it in salted water for about 10 minutes
3. Slightly cook the broccoli in boiling water, take out and rinse with cold water, then drain the water. Set aside.
4. Stir-fry chicken with oil, then dish up and set aside.
5. Sauté garlic, add in broccoli and stir-fry. Season with salt and XO sauce.
6. Add in chicken and stir-fry, then thicken with corn starch water. Done.