配搭鸡肉块焖煮过的香菇，吸尽鸡肉的鲜甜，爽口滑嫩，把香菇的美味升华到另一个境界！
分量： 3 – 4人份
需时： 40分钟
材料：
香菇 – 4 颗 (大型）
幼姜 – 1小颗，切片
鸡肉块 – 500克
黑酱油 – 1茶匙
蚝油 – 1汤匙
生粉 – 1茶匙
盐 – ½ 茶匙
油 – 2汤匙
水 – 1碗
准备功夫：
1. 香菇隔夜浸泡，切小块
2. 将¼ 茶匙盐，蚝油和生粉与鸡混合腌15分钟
煮法：
1. 烧热锅加油，下姜片炒香
2. 倒入鸡块，炒至金黄色
3. 下香菇，水(盖过鸡肉)，黑酱油炒均，加盖煮15分钟
4. 起盖调味，收干水
5. 熄火，上桌
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⚠️ Please credit Nanyang Kitchen if you re-share this recipe
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Braised Chicken with Mushroom
香菇焖鸡
Course: MainCuisine: ChineseServings
4
servingsCooking time
40
minutesSo who’s the star of the show here, chicken or mushroom? Both of them make a good braised dish together.
Ingredients
4 big mushroom
1 young ginger (cut it)
500g chicken
1 tsp of black soy sauce
1 tbsp of oyster sauce
1 tsp of cornflour
½ tsp of salt
2 tbsp of oil
1 bowl of water
Instructions
- Preparations:
- Soak the mushroom overnight and cut into small pieces
- Marinate the chicken with salt, oyster sauce, cornflour for 15 minutes
- Steps:
- Heat the wok, add in ginger and saute
- Add in chicken, stir-fry it until golden brown
- Add in mushroom, water, black soy sauce and fry evenly, cover and heat it for 15 minutes
- Uncover the wok, taste & season, continue stir-fry until it loses some water
- Turn off the gas, it’s done!
Recipe Video
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