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【三餸一湯】蓮藕燜雞

蘋果日報 2019/12/22 07:00

食譜蔬菜豬肉30-60分鐘

材料:
雞半隻
蓮藕200克
蒜頭2粒
葱1條
薑2片
乾葱1粒
粟米芡水適量

調味:
糖少許
鹽少許
紹酒1茶匙
生抽 1茶匙
老抽 1茶匙
蠔油1茶匙

醃料:
糖少許
胡椒粉少許
粟粉1茶匙
紹酒1茶匙
蠔油1茶匙

做法:
1.
雞件加醃料醃10分鐘。蒜頭切片,乾葱切條,切葱花。蓮藕削皮,對切,切大件。
2.
燒熱油 ,爆薑、蒜和乾葱,加入雞件拌炒,變色後加入蓮藕拌炒,加水1杯,加入調味拌勻,蓋上收中火燜25分鐘。粟粉芡水收汁,撒葱花。

Stewed chicken with lotus root
Ingredients:
Chicken ½ piece
Lotus root 200g
Garlic 2 cloves
Green onion 1 piece
Ginger 2 slices
Shallot 1 piece
Corn starch water Little

Seasoning:
Sugar Little
Salt Little
Shao Xing wine 1 teaspoon
Soy sauce 1 teaspoon
Dark soy sauce 1 teaspoon
Oyster sauce 1 teaspoon
Marinade:
Sugar Little
Pepper Little
Corn starch 1 teaspoon
Shao Xing wine 1 teaspoon
Oyster sauce 1 teaspoon
Steps:
1.
Marinate chicken with marinade for 10 minutes. Cut garlic in slice, and cut shallot in strip.
Shred green onion. Peel off skin of lotus root and cut in half, then cut lotus root in chunk.
2.
Heat the oil, pan fry ginger, garlic and shallot. Stir fry chicken then put in lotus root. Add 1 cup of water. Season with seasoning and mix well.
3.
Cover the lid, turn to mid heat to cook for 25 minutes. Thicken the sauce with corn starch water. Put green onion.
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雞件加入醃料調味。
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蓮藕削皮,切細件。
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爆香配料,雞件放入鑊中炒。
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加入蓮藕和水,下調味料拌勻。
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