Sautéed Chicken in Sweeten Rice Sauce
繁體中文

Ingredients
Chicken tenderloin (sliced)1/2 lb (225g)
Basic marinade (dark) 1 portion
Sweeten rice sauce 1 portion
Dried black wood-ear fungus (rehydrated/cut into small pieces)10 gram
Carrot (sliced)60 gram
Snow pea100 gram
Cooking oil1 Tbs

Instructions
1.Marinate the chicken with the Basic marinade (dark) for 10 minutes.
2.Prepare the Sweeten Rice Sauce.
3.Boil a 2/3 full pot of water. Place the carrot and wood-ear fungus in the water; cook over medium heat for 2 minutes. Add the snow peas and cook for another 30 seconds. Use a strainer to set the carrot, wood-ear fungus and snow peas aside.
4.Add the chicken to the water; poach over low heat until the chicken is 70% cooked. Set the chicken aside.
5.Place part A from the Sweeten Rice Sauce in a heated pan and sauté until aromatic. Add carrot, wood-ear fungus, snow peas, chicken and part B from the Sweeten Rice Sauce; quickly stir over high heat until the chicken is done. Serve immediately.




糟溜雞片
ENGLISH

材料
雞柳(切片)1/2 磅 (225克)
基本醃料(濃)1 份
糟溜醬汁1 份
乾黑木耳(泡軟/切小塊)10 克
紅蘿蔔(切片)60 克
荷蘭豆100 克
油1 大匙

做法
1.雞肉與基本醃料(濃)拌勻醃10分鐘。
2.準備 糟溜醬汁。
3. 燒開2/3鍋水。放入胡蘿蔔和木耳用中火煮2分鐘，加入荷蘭豆再煮30秒。撈出胡蘿蔔，木耳和荷蘭豆備用。
4. 原鍋放入雞肉用小火將雞片泡到7分熟。盛出雞肉備用。
5. 炒鍋燒熱，放進糟溜醬汁A料爆香。倒入胡蘿蔔，木耳，荷蘭豆，雞片和糟溜醬汁B料快速炒拌雞肉全熟即可離鍋。






最後更新 (Last Update): 11/20/2020
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