白酒燉雞 Chicken Stewed in White Wine

材料

雞肉 300克

蘑菇 5粒（切片）

洋蔥 1/2個（切粒）

甘筍 100克（切粒）

牛油 20克

牛油 15克（炒蘑菇用）

白酒 100毫升

清水 200毫升

鹽 1/2茶匙

蛋黃 2隻

忌廉 1湯匙

做法

1. 先放入牛油將蘑菇炒至軟身，之後拿起備用

2. 再放入牛油把洋蔥甘筍粒炒香，之後放入雞肉炒至轉色，加入鹽炒勻

3. 加入清水和白酒，煮滾後轉慢火煮30分鐘

4. 30分鐘後加入蘑菇炒勻

5. 然後將蛋黃和忌廉撈勻，放進鍋來攪拌，用大火煮滾後熄火便成

Ingredients

300g Chicken

5 Mushrooms (Sliced)

1/2 Onion (Chopped)

100g Carrot (Chopped)

20g Butter

15g Butter (For Fried Mushrooms)

100ml White Wine

200ml Water

1/2 tsp Salt

2 Egg Yolks

1 tbsp Cream

Steps

1. Fry the mushrooms with butter until softened, then pick them up

2. Add butter and stir-fry the onion and carrot, then stir-fry the chicken until the colored

3. Add water and white wine, boil over low heat for 30 minutes

4. Add mushrooms and stir well after 30 minutes

5. Then mix the egg yolks and cream, put them into the pot and stir. Turn to high fire until boiled