Stir-fry Chicken with Young Ginger

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Ingredients

Chicken Marinade 

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  • 2 tsp Light Soy Sauce
  • 1 tsp Fish Sauce
  • 1 tsp Caster Sugar
  •  1 tsp Cornstarch
  • Ground White & Black Pepper

Sweet & Sour Coating 

  • 3 tbsp Ketcup
  • 3 tsp Demerara Raw Cane Sugar
  • 2 tbsp Vinegar of Pickled Young Ginger ( 梅醋、蘋果醋也很不錯 )
  • 1/4 tsp Worcestershire sauce
  • 1/2 tsp Cornstarch
  • Ground White & Black Pepper

做法

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1. 雞腿去骨去皮,雞腿如何去皮可看這篇。順紋切成長條形,加入雞肉醃料,拌勻。醃 30 分鐘

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2. 子薑切片。菠蘿切粒,甜椒斜切粗塊。所有材料最好切成差不多的大小,這樣不僅美觀,也容易控制火喉

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3. 獨子蒜、乾葱拍扁,刴蓉備用。預先調好甜酸芡汁

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4. 燒熱油鑊 ( 肥丁只放 1 茶匙油 ),放入雞腿肉,贊米酒,不要心急翻拌,先以大火將一面煎至轉色,才反轉煎另一面,灑幾滴水 ( 真是幾滴就夠了,否則炒出來水水的啊 ),煎至七八成熟, 還看到有點生就可以盛起

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5. 洗鑊,抹乾。加入乾葱蒜蓉及少許油,大火,放入青椒爆香,大火炒 1 分鐘左右,加入菠蘿及子薑,加入 2 ~ 3 匙甜酸芡汁,炒拌均勻,雞柳回鑊,把餘下的甜酸芡汁倒入,再炒一會,試味,雞腿肉全熟即可上碟

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3 thoughts on “Stir-fry Chicken with Young Ginger

  • Tuesday May 21st, 2013 at 04:50 PM
    Permalink

    好吃!好吃!
    咕嚕系列,老少咸宜
    不知不覺,胃口大開
    忍不住,白飯一碗接一碗

    Reply
    • Thursday May 23rd, 2013 at 12:43 PM
      Permalink

      蘋果米
      肥丁很喜歡咕嚕肉
      但是油炸的排骨還是少吃為妙
      所以改成了雞柳

      Reply

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