【三餸一湯】薑葱爆珍肝 Sauteed Chicken Liver and Kidney with Ginger and Spring Onion
蘋果日報 2019/11/25 07:00
食譜蔬菜雞肉炒港式
- 薑刨去外皮，切片。
- 雞腎去除外衣，切成格仔花紋。
- 用紹酒伴勻雞腎及雞肝。
- 爆香薑、葱、蒜，下珍肝猛火快炒。
材料： 薑1吋 / 1-inch Ginger
葱1棵 / 1 Stalk Spring Onion
蒜頭1瓣 / 1 Clove Garlic
珍肝1份 / 1 Chicken Liver and Chicken Kidney
醃料：紹酒1湯匙 / 1 tbsp Shaoxing Wine
調味：生抽2茶匙 / 2 tsp Light Soy Sauce
老抽1茶匙 / 1 tsp Dark Soy Sauce
糖1茶匙 / 1 tsp Sugar
鹽適量 / Some Salt
做法：
1. 薑切片 / Slice ginger
2. 葱切段 / Cut spring onion into sections
3. 蒜頭切片 / Slice garlic
4. 雞肝去筋切件 / Remove tendons and cut chicken liver into pieces
5. 雞腎去雞內金，切格仔花（TIPS: 切格仔花後會較快熟和較美觀） / Remove gizzard lining from chicken kidney, slice checked pattern on surface (TIPS: Chicken kidney be cooked quicker with a better appearance with checked pattern on surface.)
6. 以上用紹酒伴勻備用 / Mix the above with Shaoxing wine and set aside
7. 熱鑊後熱油，爆香薑、葱及蒜 / Heat the pan with oil, saute ginger, spring onion and garlic until fragrant
8. 下珍肝（TIPS: 雞肝不宜過熟，猛火快炒為佳） / Add chicken liver and chicken kidney (TIPS: Chicken liver should not be over cooked, it is better to stir-fry with high heat.)
9. 加入調味料 / Add seasonings.
葱1棵 / 1 Stalk Spring Onion
蒜頭1瓣 / 1 Clove Garlic
珍肝1份 / 1 Chicken Liver and Chicken Kidney
醃料：紹酒1湯匙 / 1 tbsp Shaoxing Wine
調味：生抽2茶匙 / 2 tsp Light Soy Sauce
老抽1茶匙 / 1 tsp Dark Soy Sauce
糖1茶匙 / 1 tsp Sugar
鹽適量 / Some Salt
做法：
1. 薑切片 / Slice ginger
2. 葱切段 / Cut spring onion into sections
3. 蒜頭切片 / Slice garlic
4. 雞肝去筋切件 / Remove tendons and cut chicken liver into pieces
5. 雞腎去雞內金，切格仔花（TIPS: 切格仔花後會較快熟和較美觀） / Remove gizzard lining from chicken kidney, slice checked pattern on surface (TIPS: Chicken kidney be cooked quicker with a better appearance with checked pattern on surface.)
6. 以上用紹酒伴勻備用 / Mix the above with Shaoxing wine and set aside
7. 熱鑊後熱油，爆香薑、葱及蒜 / Heat the pan with oil, saute ginger, spring onion and garlic until fragrant
8. 下珍肝（TIPS: 雞肝不宜過熟，猛火快炒為佳） / Add chicken liver and chicken kidney (TIPS: Chicken liver should not be over cooked, it is better to stir-fry with high heat.)
9. 加入調味料 / Add seasonings.