蒜香醬油米酒煎干貝雞

This recipe is AI-generated. Adjust based on your actual situation.

Start by slicing 里雞肉 and scoring 干貝. Heat 平底鍋 with 橄欖油, quickly sear 蒜 until fragrant, add 里雞肉 and 干貝 together so both proteins finish at the same time. Deglaze with 米酒 and 醬油 mix, season with 鹽 and 白胡椒粉, finish with 香油 and 蔥 for brightness.

Difficulty
Cooking Time
22 min

Ingredients

  • 干貝5 顆
  • 里雞肉120 g (≈ 2 條)
  • 水1⅓ 湯匙
  • 蠔油⅓ 湯匙
  • 米酒⅔ 湯匙
  • 鹽¼ 茶匙
  • 香油¾ 茶匙
  • 糖⅓ 茶匙
  • 蔥1 根
  • 白胡椒粉¼ 茶匙
  • 橄欖油½ 湯匙
  • 蒜1 瓣
  • 醬油⅓ 湯匙

Cookware

  • 平底鍋

Steps

  1. 1將里雞肉切片、干貝劃刀、蒜切片、蔥切蔥花
  2. 2將里雞肉片加入鹽、白胡椒粉、醬油、米酒、蠔油、糖、香油醃製 15 分鐘
  3. 3平底鍋中火熱橄欖油 30 秒，放入蒜片爆香 20 秒
  4. 4加入醃製後的里雞肉片與干貝同煎 3 分鐘至熟
  5. 5淋入剩餘米酒、醬油、蠔油、糖、鹽、白胡椒粉拌炒 30 秒
  6. 6關火前淋入香油，撒上蔥花即可起鍋

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