「麥」落雞

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麥芽糖──小時候常常用來夾梳打餅吃,吃得不亦樂乎。原來用來烹調食物,不但味道好,而且更有滋養緩和、健脾開胃的作用。
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Ingredient and Portion
新鮮雞 半隻
Seasoning
麥芽糖 4湯匙
生抽 1湯匙
鎮江香醋 1湯匙
乾蔥 6粒
水 適量
蔥花 適量作裝飾用

醃料:
鹽、糖、胡椒粉、生抽、豆粉、麻油 各少許
Method
1. 鮮雞切件,加入醃料醃20分鐘。
2. 用乾蔥起鑊,聞到香味時,將雞件倒下同炒。
3. 然後將乾蔥雞件轉到瓦煲,加入適量清水、麥芽糖、生抽、鎮江香醋,續炆15至20分鐘。
4. 最後灑上蔥花即成。
Recommend
Recommended
unknown
NAIOEE
NAIOEE 有機會一定會做比女友吃!
2011-05-08
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