三餸一湯|淮山雞肉蝦仁煎餅 Pan fried Chicken and Shrimp Patty with Chinese Yam
食譜粵菜雞肉蝦雞蛋煎煮15-30分鐘
2. 雞扒去皮、切件;將雞扒、鹽、薑、蛋、糖、1湯匙日本醬油,加入至攪拌機,攪拌均勻。
3. 蝦仁印乾水分,切粒;將淮山蓉、蝦仁、葱,加入至雞扒蓉,攪拌均勻。
5. 燒熱原鑊,加入日本醬油、味醂、清酒、黑糖、少許水,煮3分鐘。
Pan fried Chicken and Shrimp Patty with Chinese Yam
Japanese soy sauce 3 tablespoons
Rice bran oil 2 tablespoons
1. Dice spring onion. Mince ginger. Peel and grate Chinese yam.
2. Remove chicken chop skin and cut into pieces, put chicken chop, salt, ginger, egg, sugar, 1 tablespoon Japanese soy sauce into blender, mix well.
3. Wipe shrimp meat with kitchen paper and dice. Put minced Chinese yam, shrimp meat, spring onion into minced chicken chop, mix well.
4. Heat the rice bran oil, put in patty, pan fry until golden brown and take out.
5. Heat the same pan, put in Japanese soy sauce, mirin, sake, brown sugar, a little water, cook 3 mins.
6. Put patty on the plate, add the sauce on top.
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