香脆鹽胡椒蛋雞高麗

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

Hot pan glistens with olive oil; chicken sizzles first until edges brown, then eggs flood in, bubbling into lacy crisp. Cabbage ribbons tumble late, soaking residual heat without wilting. Final vinegar drizzle sparks aroma while salt and pepper settle evenly across the golden surface.

Difficulty
Cooking Time
6 min

Ingredients

  • 雞胸肉140 g (≈ ½ 塊)
  • 雞蛋60 g (≈ 1 顆)
  • 高麗菜120 g (≈ 1 顆)
  • 鹽¼ 茶匙
  • 白胡椒粉¼ 茶匙
  • 烏醋⅓ 湯匙
  • 橄欖油⅔ 湯匙
  • 水1⅓ 湯匙

Cookware

  • 平底鍋

Steps

  1. 1將雞胸肉切片、高麗菜切絲
  2. 2平底鍋中火熱橄欖油 20 秒，加入雞胸肉片煎至兩面金黃 2 分鐘
  3. 3將雞蛋打入平底鍋，攪拌煎至邊緣酥脆 1 分鐘
  4. 4加入高麗菜絲快速翻炒 30 秒至斷生
  5. 5加入鹽、白胡椒粉調味，淋入烏醋拌勻後起鍋

Turn your ingredients into meal ideas

Free download — cook with what you already have

Download on the App Store