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Tuesday 4 March 2014
玉兰鸡 Steamed chicken with kailan
玉兰鸡之所以叫玉兰鸡是因为芥兰那碧绿的色彩,伴着蒸得晶莹剔透的鸡肉,两者的结合就变成好吃又营养的佳肴了。我平常对于淡而无味的蒸鸡都不太感兴趣,可是这玉兰鸡却让我吃鸡吃菜之余,还要用盘底的鸡汁来捞饭才甘愿。
材料:
大鸡腿 3只
芥兰 1把
薯粉 1茶匙
腌料:
盐 1茶匙
胡椒粉 1/2茶匙
麻油 1/2茶匙
料酒 1茶匙
酱汁材料:
蚝油 1大匙
胡椒粉 1/3茶匙
糖 1/2茶匙
做法:
鸡腿洗净,然后用腌料腌制过夜。
鸡腿在煮沸的水中蒸15分钟。
把蒸鸡的汁倒入锅中,加入酱汁材料,以中火煮滚后转小火,然后用薯粉勾芡。
芥兰烫熟后和鸡腿排列在盘子上,淋上煮好的鸡汁即可。
By 阿七
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