雞絲粉皮

雞絲粉皮

繁 | EN
繁 | EN
難度
2/5
需時 (分鐘)
30
份量 (人)
3-4
難度
需時 (分鐘)
份量 (人)
2/5

30

3-4

  • 16 4 月, 2018
  • 6:00 下午

材料

  • 粉皮 5塊
  • 雞胸 300克
  • 青瓜 300克
  • 5pc Clear Noodles
  • 300g Chicken Breast
  • 300g Cucumber

醬汁

  • 芝麻醬 3湯匙
  • 水 6湯匙
  • 生抽 2湯匙
  • 糖 2.5湯匙
  • 豆瓣醬 1湯匙
  • 麻油 少許
  • 3 tbsp Sesame Paste
  • 6 tbsp Water
  • 2 tbsp Light Soy Sauce
  • 2.5 tbsp Sugar
  • 1 tbsp Bean Sauce
  • Some Sesame Oil

烹調步驟

1

將粉皮切成一厘米的粗度，備用

Cut the clear noodles in 1cm thick strips, set aside

2

在雞胸切一刀令雞肉變薄

Cut the chicken breast into half horizontally to make it thinner

3

水滾後把粉皮加入，關火用餘溫煮兩分鐘，粉皮變透明後便可拿起

Add in clear noodles into a pot of boiling water. Turn off the heat and leave for 2 minutes. Take them out when they turn transparent

4

立刻把粉皮放進冷水，再把它瀝乾

Put clear noodles into a bowl of cold water for cooling and leave them to dry

5

在水中加入蔥、薑、紹興酒和鹽

Add green onion, ginger, shaoxing wine and salt into the water

6

把雞肉加入再蓋上蓋子，用慢火煮至沸騰後，把火關掉再焗8分鐘便可

Put the chicken breast in and cover the lid. Use slow heat to cook to boil, turn off the heat and leave for 8 minutes

7

將雞肉和青瓜切絲

Slice the chicken and cucumber

8

把瀝乾了的粉皮放在底層，再鋪上雞絲和青瓜絲

Put the clear noodles on the plate first, then with shredded chicken and cucumber strips

9

將醬料部分攪拌均勻，試味，可加減份量

Put all the sauce ingredients together and mix well, adjust to taste

10

淋上醬汁便完成

Sprinkle sesame sauce dressing on top of the dish and ready to serve

相關食譜:

臘味煲仔飯 黑芝麻糊 港式蛋撻 薑蔥雞
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