雞肉筑前煮 Chicken Chikuzenni

材料 Ingredients

無骨雞腿肉 Boneless Chicken Thigh 2 片 piece 紅蘿蔔 Carrot 1 根 ea 黃馬鈴薯 Yokon Potato 2 個 ea 蓮藕 Lotus root 1 節 section 乾香菇 Dried Shitake Mushroom 8 小朵 ea (small) 冷凍青豆 Frozen pea 1/2 杯 cup 柴魚燒煮汁 Bonito Sauce 1 份 portion 基本 (濃) Dark Basic Marinade 1 份 portion 食用油 Cooking oil 2 大匙 Tbs

做法

1.	紅蘿蔔和馬鈴薯削皮後切成小塊。香菇用水泡軟後剪去硬蒂。蓮藕削皮切成薄片後馬上將放進醋水中(1大匙醋+3杯水)以免發黑。雞肉切成和紅蘿蔔，馬鈴薯一樣大小。
2.	將柴魚燒煮汁準備好。
3.	將雞肉用基本(濃)醃料醃10分鐘。
4.	鍋燒熱後加入2大匙油。加入雞肉略炒30秒。再加入紅蘿蔔，馬鈴薯，蓮藕和香菇繼續拌炒1分鐘。
5.	加入柴魚煮汁燒開後轉中小火，加蓋煮約15分鐘。打開蓋子，加入青豆後開大火煮到醬汁收到剩1/4。

PROCEDURE

1.	Peel the carrot and potatoes and cut them into small chunks. Soak the dried mushrooms in water until they are soft. Cut the wood stem of each mushroom off. Peel and thinly slice the lotus root. Place the lotus root in a bowl of vinegar water (1 tbs of vinegar + 3 cups of water) to prevent the lotus root from turning black. Cut the chicken into chunks the same size as the potatoes.
2.	Get the Bonito sauce ready.
3.	Marinate the chicken with the Dark Basic Marinade for 10 minutes.
4.	Heat the pot and add 2 tbs of oil. Add the chicken and sauté for 30 seconds. Add the carrot, potatoes, lotus root and mushrooms and continue sautéing for another minute.
5.	Add the Bonito Sauce and cook at high heat until the sauce is boiling. Turn the heat down to medium-low. Cover and continue cooking for 15 minutes. Uncover and turn the heat to high. Continue cooking until the sauce is reduced to ¼ the original amount.

最後更新 (Last Update): 07/25/2013©
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