• Good Cook Channel

雞絲粉皮 Shredded Chicken and Clear Noodles in Sesame Sauce

更新日期:2019年4月2日

材料

粉皮 5塊

雞胸 300克

青瓜 300克

醬料

水 6湯匙

糖 2½湯匙

生抽 2湯匙

麻油 少許

豆瓣醬 1湯匙

芝麻醬 3湯匙

做法
  1. 將粉皮切成一厘米的粗度,備用

  2. 在雞胸切一刀令雞肉變薄

  3. 水滾後把粉皮加入,關火用餘溫煮兩分鐘,粉皮變透明後便可拿起

  4. 立刻把粉皮放進冷水,再把它瀝乾

  5. 在水中加入蔥、薑、紹興酒和鹽

  6. 把雞肉加入再蓋上蓋子,用慢火煮至沸騰後,把火關掉再焗8分鐘便可

  7. 將雞肉和青瓜切絲

  8. 把瀝乾了的粉皮放在底層,再鋪上雞絲和青瓜絲

  9. 將醬料部分攪拌均勻,試味,可加減份量

  10. 淋上醬汁便完成


Ingredients

5 pc Clear Noodles

300g Chicken Breast

300g Cucumber

Sauce

3 tbsp Sesame paste

6 tbsp Water

2 tbsp Light soy sauce

2½ tbsp Sugar

1 tbsp Bean sauce

Pinch Sesame oil

Steps
  1. Cut the clear noodles in 1cm thick strips, set aside

  2. Cut the chicken breast into half horizontally to make it thinner

  3. Add in clear noodles into a pot of boiling water. Turn off the heat and leave for 2 minutes. Take them out when they turn transparent

  4. Put clear noodles into a bowl of cold water for cooling and leave them to dry

  5. Add green onion, ginger, shaoxing wine and salt into the water

  6. Put the chicken breast in and cover the lid. Use slow heat to cook to boil, turn off the heat and leave for 8 minutes

  7. Slice the chicken and cucumber

  8. Put the clear noodles on the plate first, then with shredded chicken and cucumber strips

  9. Put all the sauce ingredients together and mix well, adjust to taste

  10. Sprinkle sesame sauce dressing on top of the dish and ready to serve

44 次瀏覽

最新文章

查看全部

香煎番薯餅 Pan-fried Sweet Potato Cake

材料 番薯 600克(黃、紫各300克) 糯米粉 200克 粘米粉 30克 油 1湯匙 做法 先將黃、紫番薯洗乾淨,然後削皮切片 之後將黃、紫番薯分開盛起後放入蒸爐蒸約15-20分鐘至熟 取出後先稍微壓爛成番薯蓉,之後趁熱在每碗番薯蓉分別加入100克的糯米粉和15克的粘米粉拌勻,搓揉成為粉糰 之後再搓成條狀,然後切成幾份(可隨喜好切大切小) 在手中搓成圓球,然後輕輕用手壓扁約1厘米厚 在鑊中落油,

  • Black Facebook Icon
  • Black YouTube Icon

© 2019 Good Cook Channel Ltd.