蒜香醬燒雞腿烏龍

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

Start by rendering chicken leg in pan until golden, push aside then quickly fry sliced garlic; deglaze with rice wine and pour in soy-sugar-burnt-sauce mixture to reduce into glossy coating; drop in pre-boiled udon to absorb sauce at the last moment; finish with chopped scallion for aroma.

Difficulty
Cooking Time
8 min

Ingredients

  • 雞腿塊5 塊
  • 燒肉醬⅔ 湯匙
  • 蒜1 瓣
  • 醬油1⅓ 湯匙
  • 糖¾ 茶匙
  • 米酒1⅓ 湯匙
  • 烏龍麵100 g (≈ ½ 包)
  • 水2⅔ 湯匙
  • 蔥1 根

Cookware

  • 平底鍋

Steps

  1. 1將雞腿塊放入平底鍋中煎至兩面金黃
  2. 2將蒜切片後推到平底鍋一側，快速翻炒
  3. 3淋入米酒去底，加入醬油、糖、燒肉醬拌勻煮至濃稠 3 分鐘
  4. 4將烏龍麵放入平底鍋中與醬汁拌炒至入味 1 分 30 秒
  5. 5加入蔥花拌勻即可起鍋

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