别用错咸菜唷！用唐山咸菜煮的话，是煮不出这道菜的风味的… #本地咸菜
分量：5-6人份
需时：30分钟
材料：
本地咸菜 – 1棵（250克）
鸡肉碎 – 4汤匙/ 200克
血蚶肉 – 2汤匙/ 100克（烫熟）
番茄 – 1粒 （切8边）
蒜 – 3瓣（去衣剁碎）
调味料：
油 – 2汤匙
糖 – ½ 茶匙
水 – 1碗/ 盖过咸菜
准备功夫：
1. 咸菜泡水30分钟，洗净切丝
煮法：
1. 烧热锅，加油待热
2. 下蒜，爆香
3. 加入鸡肉碎，炒至变色
4. 加入咸菜，炒匀
5. 倒入水待滚，加盖，转中火焖15分钟
6. 起盖，转大火下番茄，炒匀
7. 下糖, 炒匀调味
8. 加入血蛤肉，炒匀
9. 熄火，上桌
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RM6.50 – RM7.50
Stir-Fried Minced Chicken with Pickled Mustard 本地咸菜炒鸡肉碎
Course: MainCuisine: ChineseServings
4
servingsPrep time
30
minutesCooking time
40
minutesIt is a must to use local pickled mustard otherwise this dish is not what it meant to be
Ingredients
- Ingredients
250g pickled mustard
200g minced chicken
100g blood cockle
1 tomato (cut into 8 slices)
3 cloves of garlic (peel off skin, mince it)
- Seasoning
2 tbsp oil
½ tsp sugar
1 bowl of water (enough to submerge salted vegetable)
Instructions
- Preparations
- Soak pickled mustard for 30 minutes, wash & slice it
- Steps
- Heat the wok with oil
- Add in garlic and saute
- Add in minced chicken, fry until it turns golden brown
- Add in pickled mustard and fry evenly
- Add in water, cover with a lid when it boils, switch to medium heat and simmer for 15 minutes
- Lift the lid, switch to high heat, add in tomato and fry evenly
- Season with sugar and fry evenly
- Add in blood cockle and fry evenly
- Turn off the gas, it’s done!
Recipe Video
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