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鱼肚冬菇蒜子炆鸡Chicken with Fish Bladder and Mushroom

【希望之声2019年12月29日】材料:

Ingredients:

急冻湿鱼肚8安士(Frozen Fish Bladder 8oz),

湿冬菇三安士 (Mushroom 3oz),

火腩四安士 (Roast Pork Meat 4oz),

炸好的蒜子12粒 (Fried Garlic 12 Pieces),

贵妃鸡半只 (Chicken 1 Whole) 

姜四片(Ginger 4 Slices),

乾葱五粒 (Shallot 5 pieces),

葱度三条 (Green Onion 3 pieces),

芫茜少许(Cilantro ) 装饰用。

调味:

Seasonings:

水 1.5杯 (Water 1.5C),

蠔油一汤匙 (Oyster Sauce 1T),

柱侯酱两汤匙 (Chee Hou Sauce),

糖1茶匙 (Sugar 1t),

胡椒粉麻油少许 (Pepper & Sesame oil a little bit),

粟粉一茶匙 (Constarch 1t +1T water)开水勾芡用.

做法:

Instructions:

1. 贵妃鸡洗乾净后斩件, 用一汤匙生抽, 一茶匙糖, 胡椒粉少许, 粟粉一茶匙捞匀后, 醃约20分钟,最后下少许生油拌匀备用。

1. Wash and cut the chicken, use a spoonful of soy sauce, a teaspoon of sugar, a little pepper, a teaspoon of cornmeal, and marinate for about 20 minutes. Finally, mix with a little oil.

2. 急冻鱼肚解冻后洗乾净,用一汤匙姜汁酒飞水后,揸乾水分备用。

2. Defrost Fish Bladder and rinse with water. Boil with water and 1 spoon of ginger wine. Wipe the water.

3. 热镬下油, 放入鸡件两面煎香至金黄,捞出备用。再放入料头及柱侯酱爆香,加入冬菇火腩蒜子一起爆炒一会,赞入绍酒,水及调味料兜匀后,再把鱼肚放入兜匀后,盖上盖子,中火炆五分钟,再用粟粉水勾芡,加入葱度,麻油兜匀,便可放入一个预先烧热的瓦煲内, 放上芫茜装饰便可。

3. Heat the oil and put chicken to sauté until golden on both sides. Then add the seasonings and Chee Hou Sauce, add the mushroom, Roast Pork Meat and fried garlic and stir fry for a while. Add cooking wine, water and seasonings, and then put the fish belly and cook a little, then cover the pot. Cook at medium heat for five minutes, then use the cornstarch to thicken, add the onion, sesame oil. Put everything into a pre-heated clay pot, add cilantro for decoration.

责任编辑:Sarah Shao

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