白酒燉雞

繁 | EN

難度

 2/5

需時 (分鐘)

份量 (人)

2-4

難度

需時 (分鐘)

份量 (人)

 2/5

2-4

材料

先放入牛油將蘑菇炒至軟身，之後拿起備用

Fry the mushrooms with butter until softened, then pick them up

再放入牛油把洋蔥甘筍粒炒香，之後放入雞肉炒至轉色，加入鹽炒勻

Add butter and stir-fry the onion and carrot, then stir-fry the chicken until the colored

加入清水和白酒，煮滾後轉慢火煮30分鐘

Add water and white wine, boil over low heat for 30 minutes

30分鐘後加入蘑菇炒勻

Add mushrooms and stir well after 30 minutes

然後將蛋黃和忌廉撈勻，放進鍋來攪拌，用大火煮滾後熄火便成

Then mix the egg yolks and cream, put them into the pot and stir. Turn to high fire until boiled