雞絲粉皮
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