材料
鸡肉600克(切块)
木耳少许(切丝)
姜少许(切丝)
青灯笼椒少许(切丝)
蒜头少许
辣椒干适量
鸡蛋白1只
盐少许

调味料
麻油2汤匙
蚝油2汤匙
鸡精粉1茶匙
糖½茶匙
盐少许
花雕酒2汤匙
黑酱油2汤
八角2粒
桂皮少许
鸡汤500克

做法

  1. 将鸡蛋白和盐拌匀,放入鸡肉腌15分钟,清洗后沥干,备用。
  2. 用麻油将木耳、姜、青灯笼椒、蒜头和辣椒干爆香。
  3. 再放入鸡肉,一起炒香。
  4. 加入调味料,煮10分钟,最后洒上花雕酒即可。

[stextbox id=”tip” image=”null”]烹饪小贴士
你可以加入金针菇和火腿,增加口感和香味。[/stextbox]

Ingredients
600g chicken (cut into pieces)
a little black fungus (cut into strips)
a little ginger (cut into strips)
a little green capsicum (cut into strips)
a few garlic cloves
a little dried chilli
1 egg white
a little salt

Seasoning
2 tbsp sesame oil
2 tbsp oyster sauce
1 tsp chicken powder
½ tsp sugar
a little salt
2 tbsp huadiao wine
2 tbsp dark soy sauce
2 star anise
2 cinnamon
500g chicken stock

Method

  1. Mix egg white and salt together and marinate chicken with them for 15 minutes. Wash and drain.
  2. Saute black fungus, ginger, green capsicum, garlic cloves and dried chilli in sesame oil.
  3. Add chicken pieces and stir-fry.
  4. Add seasoning and cook for 10 minutes. Finally, add huadiao wine and serve.

[stextbox id=”tip” image=”null”]Cooking Tips
You can add enoki mushrooms and ham to enhance the taste and texture.[/stextbox]

[stextbox id=”profile” image=”null”]食谱提供 Recipes by courtesy of:
喜庆海鲜小厨 H.K.Kitchen

地址:848 Yishun St 81 #01-122
电话:6757 7577

地址:623 Elias Rd #01-02
电话:6582 0777

地址:143 Teck Whye Lane #01-243
电话:6893 0777

地址:325 Woodlands St 32 #01-131
电话:6269 1593

示范厨师 : 黄日权师傅
Chef Demo: Chef Wong Yit Kuen[/stextbox]