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Return To Shop因为鸡胸肉口感会比其它鸡肉的部位更为干柴，加点粟米粉腌制后才炸，口感会较滑嫩，更好吃。
分量： 4 – 5人份
准备时间：15分钟
煮时：25分钟
材料A：
1块/600克 鸡胸肉（切小块）
2汤匙 黄姜粉
1茶匙 粟粉
1茶匙 盐
材料B：
8条/100克 长豆
1块/100克 包菜花
1粒 大葱头（去衣切块）
适量 油
准备功夫：
1. 把材料A混合，腌制20分钟
煮法：
1. 锅下油待热， 加入鸡丁，慢火炸至金黄色，沥油待用
2. 同样的油锅，加入长豆和包菜花，炸至变软，沥油待用
3. 同样的油锅，去掉多余的油，加入大葱头，爆香
4. 加入长豆，包菜花和炸鸡丁，炒匀片刻
5. 熄火，上桌
⚠️ 转载食谱请注明食谱来自南洋小厨
⚠️ Please credit Nanyang Kitchen if you re-share this recipe
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RM6.50 – RM7.50
Ayam Goreng Kunyit 黄姜粉炸鸡丁杂菜
Course: MainCuisine: Chinese, MalayServings
4
servingsPrep time
15
minutesCooking time
25
minutesSuggest to apply cornstarch on the chicken breast before frying for better texture, give it a try!
Ingredients
- Ingredients A
1 pc / 600 g chicken breast (dice it)
2 tbsp turmeric powder
1 tsp corn starch
1 tsp salt
- Ingredients B
8 pcs / 100 g long beans
1 pc / 100 g cauliflower
1 pc onion (peel off skin, slice it)
Some cooking oil
Instructions
- Preparations
- Mix Ingredients A well, marinate for 20 minutes
- Steps
- Heat the wok with oil, add diced chicken, fry with low heat until it turns golden brown, drain and set aside
- Reuse the oil, add long beans, cauliflower and fry until it softens, drain and set aside
- Reuse the oil, remove the oil excess, add onion and saute
- Add long beans, cauliflower, diced chicken and fry quickly
- Turn off the gas, it’s done!
Recipe Video
厨房摄影棚 Kitchen Studio For Rent
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