葱油白切鸡

2024-07-06 03:02:23 1553

葱油白切鸡
葱油白切鸡是一道色香味俱全的美味菜肴,属于粤菜系。据说使用广东的“清远鸡”最好,北京没有也可用一般的子鸡来代替。吃起来鸡肉鲜嫩具有葱油香味,下酒之凉菜。

Details of ingredients

  • 鸡腿肉250克
  • 六月鲜酱油2汤匙
  • 大蒜15克
  • 香葱20克
  • 生姜5克
  • 3克
  • 大葱8克
  • 料酒2汤匙
  • 白糖2克
  • 红辣椒1个

Technique

  • 难度初级
  • 工艺
  • 口味葱香
  • 时间一小时

Steps to make 葱油白切鸡

  • 1.准备材料。
  • 2.煮锅中加水放入大葱段、生姜片煮开放入鸡腿加些料酒中火煮15分钟,盖盖焖20分钟。
  • 3.捞出用凉水冲洗表面浮油,鸡皮抹上麻油晾凉。
  • 4.香葱切末,生姜切末,大蒜切末备用。
  • 5.炒锅中加底油加热。
  • 6.准备小碗将葱姜蒜末加入,将烧热的油泼在上面。
  • 7.小碗中加6月鲜酱油、白糖、盐、麻油搅拌均匀。
  • 8.将晾凉的鸡腿肉斩件装盘,浇上碗汁,撒上红辣椒段即可。
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