醬蒜雞薯蔥香炒
This recipe is AI-generated. Adjust based on your actual situation.
Marinate chicken with soy, garlic and salt in advance; heat oil in flat pan, sear chicken until golden, add potato cubes to brown, splash water to deglaze, finish with scallion and ginger for aroma.
Ingredients
- 雞肉180 g (≈ 5 塊)
- 馬鈴薯140 g (≈ 1 顆)
- 蒜1 瓣
- 橄欖油⅔ 湯匙
- 鹽⅓ 茶匙
- 蔥1 根
- 醬油⅔ 湯匙
- 水180 ml
- 薑1 片
Cookware
- 平底鍋
Steps
- 1將雞肉切塊、馬鈴薯切塊、蒜拍碎、蔥切蔥花、薑切片
- 2將雞肉塊加入醬油、蒜、鹽醃製 15 分鐘
- 3平底鍋中火熱橄欖油 30 秒，加入醃製後的雞肉塊煎 3 分鐘至金黃
- 4加入馬鈴薯塊煎 2 分鐘至上色
- 5加入水煮 10 分鐘至馬鈴薯熟軟
- 6加入薑、蔥拌炒 30 秒至香氣散出即可
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