白酒燉雞
繁
|
EN
繁
|
EN
難度
2/5
需時 (分鐘)
45
份量 (人)
2-4
難度
需時 (分鐘)
份量 (人)
2/5
45
2-4
- 17 1 月, 2020
- 6:00 下午
材料
- 雞肉 300克
- 蘑菇 5粒(切片)
- 洋蔥 半個(切粒)
- 甘筍 100克(切粒)
- 牛油 20克
- 牛油 15克(炒蘑菇用)
- 白酒 100毫升
- 清水 200毫升
- 鹽 半茶匙
- 蛋黃 2隻
- 忌廉 1湯匙
- 300g Chicken
- 5 Sliced Mushrooms
- 1/2 Chopped Onion
- 100g Chopped Carrot
- 20g Butter
- 15g Butter (For Fried Mushrooms)
- 100ml White Wine
- 200ml Water
- 1/2 tsp Salt
- 2 Egg Yolks
- 1 tbsp Cream
烹調步驟
1
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
2
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
3
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
4
30分鐘後加入蘑菇炒勻
Add mushrooms and stir well after 30 minutes
5
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