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三餸一湯|怡保芽菜雞 Ipoh Bean Sprouts Chicken

蘋果日報 2021/01/14 07:00

食譜星馬菜雞肉蔬菜15-30分鐘

怡保芽菜雞
材料:
雞1/2隻
芽菜 300克
葱2棵
薑 30克
辣椒1隻
紹興酒1湯匙
鹽1/2湯匙
魚露1茶匙
台式醬油膏1湯匙
糖2茶匙
米糠油 2湯匙
步驟‌:
1. 葱切段;辣椒切粒;薑磨成茸。
2. 雞印乾水分,將薑茸、紹興酒、鹽加入雞,攪拌均勻,醃30分鐘,以大火蒸雞15分鐘。
3. 將魚露、台式醬油膏、糖、少許熱水混合成醬汁。
4. 將蒸雞後的雞湯加入至醬汁,雞切件,將雞擺上碟。
5. 燒熱鑊,加入芽菜,炒1分鐘。
6. 加入米糠油、辣椒、葱、醬汁,炒至均勻後;將芽菜拌碟。
Ipoh Bean Sprouts Chicken
Ingredients:
Chicken 1/2 pc
Sprouts 300g
Spring onion 2 pcs
Ginger 30g
Hot pepper 1 pc
Shao xing wine 1 tablespoon
Salt 1/2 tablespoon
Fish sauce 1 teaspoon
Taiwanese soy paste 1 tablespoon
Sugar 2 teaspoons
Rice bran oil 2 tablespoons
Steps:
1. Cut spring onion into strips. Dice hot pepper. Grate ginger.
2. Wipe chicken with kitchen paper, put grated ginger, Shao xing wine, salt into chicken, mix well and marinate 30 mins, then steam chicken 15 mins with high heat.
3. Mix fish sauce, Taiwanese soy paste, sugar, a little hot water as sauce.
4. Put the steamed chicken soup into the sauce, cut chicken into pieces, then put chicken on the plate.
5. Heat the pan, put in sprouts and stir fry 1 min.
6. Put in rice bran oil, hot pepper, spring onion, add the sauce and stir fry until mix well. Finally, put sprouts into the chicken.
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