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莲藕炒鸡丁 Stir-fried Chicken Cubes With Lotus Roots

莲藕炒鸡丁 Stir-fried Chicken Cubes With Lotus Roots

【材料】
鸡全腿350克(去骨切丁)、腰豆20粒、莲藕150克(去皮切片,过油)、姜4片、辣椒干4-5条、红 灯笼椒35克、大葱35克、甜豆30克
【调味料】
鸡精粉1⁄2茶匙、盐1⁄2茶匙、糖1⁄2茶匙、蛋白1汤匙
【酱汁材料】
酱青1茶匙、蚝油干贝酱1汤匙、鸡精粉1⁄2茶匙、胡椒粉1⁄8茶匙、糖1⁄4茶匙、花雕酒1汤匙、麻油1⁄2茶匙、清水150毫升
【勾芡】
粟粉1汤匙(加1汤匙清水捞匀)
【做法】
1. 鸡肉用调味料腌好。
2. 在COOK PLUS Ceramic Wok内放入油和腰豆,开火把腰豆泡油至香备用。(图1)
3. 在镬内剩余的油,快速兜炒鸡肉10-20秒,捞起沥油备用。(图2)
4. 另外在同样的COOK PLUS Ceramic Wok留少许油,爆香姜片和辣椒干后加入灯笼椒、葱和甜豆炒好。加入酱汁拌炒均匀。(图3-4)
5. 将鸡丁回锅捞匀,以少许粟粉水勾芡。盛碟前加入炸腰豆即可。(图5)

【Ingredients】
350g deboned chicken whole leg(cubed), 20 pieces cashewnuts, 150g lotus roots(peeled and sliced), 4 thin slices ginger, 4 – 5 dried chillies,
35g red capsicum, 35g onion, 30g snow peas
【Seasoning】
1⁄2 tsp chicken stock powder, 1⁄2 tsp salt, 1⁄2 tsp sugar, 1 tbsp egg white
【Sauce Ingredients】
1 tsp light soy sauce, 1 tbsp oyster scallop sauce, 1⁄2 tsp chicken stock powder, 1⁄8 tsp pepper, 1⁄4 tsp sugar, 1tbsp Shao Xing wine, 1⁄2 tsp sesame
oil, 150ml water
【Thickening】
1 tbsp potato starch mixed with 1 tbsp water
【Method】
1. Marinate chicken with seasoning for 10-15 minutes.
2. Put oil in COOK PLUS Ceramic Wok and add in cashewnuts. Heat up together until nuts turn slightly golden. Dish out and leave to cool.(pic 1)
3. With the remaining hot oil in the wok, blanch chicken for 10-20 seconds. Dish
out and put aside.(pic 2)
4. Leave 1-2 tbsp oil in the same COOK PLUS Ceramic Wok, saute ginger and dried chillies briefly. Put in capsicum, onion, snow peas and combined sauce
ingredients.(pic 3-4)
5. Return chicken cubes into wok and toss well. Add thickening followed by nuts then stir-fry briefly to combine. Pour in cashewnuts before dish out.(pic 5)

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