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鹹香下飯多層次美味!花雕雞
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iCook 愛料理
2024-05-23 | 2分鐘閱讀
花雕雞_電鍋料理

花雕雞是一道可家常,可宴客的料理。看似很難,實際烹煮過後就會發現它很簡單。冷冷的天,來鍋花雕雞,不僅心暖胃也暖。略帶淡雅花雕酒香的鮮嫩雞腿肉,搭配Q彈滑口的杏鮑菇,加上一碗澆淋鍋裡醬汁的鹹香白飯。簡單一鍋煮,豐盛又飽足♪FB歡迎來聊聊 :)

食材

  • 仿土雞腿肉(去骨), 500g
  • 杏鮑菇, 2支(200g)
  • 爆香材料
  • 麻油, 2大匙
  • 薑片, 6片
  • 蒜頭, 8瓣
  • 乾辣椒, 2大匙
  • 青蔥, 2支
  • 調味料
  • 花雕酒, 6大匙
  • 醬油, 2大匙
  • 蠔油, 1大匙
  • 白砂糖, 1大匙
  • 白胡椒粉, 1/2小匙
  • 醃料
  • 花雕酒, 2大匙
  • 醬油, 2大匙
  • 白砂糖, 1大匙
  • 料理步驟image步驟 1:備好所有食材。仿土雞腿肉洗淨切塊,加進[醃料]冷藏醃漬至少6小時入味。杏鮑菇切滾刀,薑切片。青蔥切段,蔥白與蔥綠分別盛放。image步驟 2:取一煎鍋,加進所有[爆香材料],蔥綠除外,先小火炒出香氣。image步驟 3:再放進雞腿肉、杏鮑菇,略為拌炒。(不須炒至肉熟)image步驟 4:接著,加進所有[調味料],並關閉抽油煙機,烹煮5分鐘使花雕酒酒味消散。(喜酒香,可省略此步驟)image步驟 5:取出[電鍋],(內鍋)放進步驟4所有炒料湯汁。(外鍋)倒進1米杯水量,蓋上鍋蓋進行烹煮。開關跳起時,再拌進蔥綠即可。image步驟 6:雞肉杏鮑菇吃完後,再加進高湯烹煮,就成了花雕雞火鍋囉!加些火鍋料、涮些肉片,又是一鍋滿滿的美味♪

    小撇步1.用的是6人份大同電鍋。2.用的是量米杯,1米杯=180ml。3.仿土雞肉質鮮嫩有彈性,較肉雞為佳。4.雞肉至少醃漬6小時入味,12小時更好。5.如不喜辣,可斜切紅辣椒(去籽),最後入鍋添色即可。

    若對該食譜有任何疑問,請到原始文章內頁詢問食譜作者喔!

    完整食譜這邊看:鹹香下飯多層次美味!花雕雞

    台灣最大料理生活平台 iCook 愛料理,給你滿滿料理靈感!立即加入 iCook LINE 官方帳號

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