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生薑煮竹筍嫩雞

Culture

ReleaseJune 17, 2019

Ingredients

<材料(4人份)>
雞腿肉20g×3
筍 1/2支
生薑片3片

(底醬)
柴魚高湯1400g
醬油200g
味醂200g
砂糖40g


Directions

1

將切成一口大小的雞肉裹上太白粉後油炸

2

油炸時,炸至約8分熟

3

在底醬中加入雞肉以外的材料(筍、生薑片3片),煮沸一次後轉為小火

4

加入炸過的雞肉,滾煮15分鐘左右即完成

Japanese Liquid Measures:

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