- Good Cook Channel
白酒燉雞 Chicken Stewed in White Wine
更新日期:2020年2月16日
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
先放入牛油將蘑菇炒至軟身,之後拿起備用
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
加入清水和白酒,煮滾後轉慢火煮30分鐘
30分鐘後加入蘑菇炒勻
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
Fry the mushrooms with butter until softened, then pick them up
Add butter and stir-fry the onion and carrot, then stir-fry the chicken until the colored
Add water and white wine, boil over low heat for 30 minutes
Add mushrooms and stir well after 30 minutes
Then mix the egg yolks and cream, put them into the pot and stir. Turn to high fire until boiled