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生姜炖竹笋与小鸡肉

Culture

ReleaseJune 19, 2019

Ingredients

<材料(4人份)>
鸡腿肉20g×3
竹笋 1/2根
生姜片3片
(酱汁)
鲣鱼高汤1400g
酱油200g
甜料酒200g
砂糖40g


Directions

1

将切成一口大小的鸡肉撒上太白粉后油炸

2

炸成8分熟

3

在酱汁中加入除鸡肉以外的材料(竹笋、生姜片3片)后煮沸并调成小火

4

加入炸过的鸡肉炖煮15分钟左右即可

Japanese Liquid Measures:

1 cup = 200ml = 6.76 fl oz
1 tablespoon = 15ml = 0.5 fl oz
1 teaspoon = 5ml = 0.16 fl oz