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【三餸一湯】子薑炒雞 Stir-Fried Chicken with Young Ginger

蘋果日報 2019/11/13 07:00

食譜雞肉港式15-30分鐘

材料:雞塊200克(TIPS: 可選用雞胸或雞髀肉) / 200g Chicken Pieces (TIPS: You can select chicken breast or chicken legs.)
子薑100克 / 100g Young Gingers

配料:紅椒1隻 / 1 Red Pepper
蒜蓉少許 / Some Minced Garlic

調味:鹽少許 / Little Salt
生抽1湯匙 / 1 tbsp Light Soy Sauce
料酒少許 / Little Cooking Wine

做法:1. 子薑切片。(TIPS: 子薑辣味不重,怕辣人士也可以吃) / Slice young ginger. (TIPS: Young ginger is not as spicy, it will also be suitable for people who can't take spicy.)
2. 紅椒切段。 / Cut red pepper into sections.
3. 熱鑊後熱油,爆香蒜茸。 / Heat a pan with oil, saute minced garlic until fragrant.
4. 放入雞塊,並煎至表面金黃色。 / Add chicken pieces and pan-fry till golden brown on the surface
5. 倒入紅椒和料酒炒勻。 / Add red pepper and cooking wine and stir-fry evenly.
6. 加入子薑大火爆炒。 / Add young ginger and stir-fry with high heat.
7. 加入鹽和生抽炒勻即成。 / Add salt and light soy sauce and stir well.