黑胡椒橄欖油雞胸金針蛋

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Pan heats with olive oil; chicken breast seasoned with salt and black peppercorns is seared first to develop savory crust; enoki added mid-cook to absorb pan juices without over-softening; egg cracked in near end to gently set and bind flavors; water added as needed to deglaze and create light sauce.

Difficulty
Cooking Time
23 min

Ingredients

  • 雞胸肉140 g (≈ ½ 塊)
  • 金針菇70 g (≈ ½ 包)
  • 蛋60 g (≈ 1 顆)
  • olive oil⅓ 湯匙
  • salt⅓ 茶匙
  • black peppercorns¼ 茶匙
  • 水2⅔ 湯匙

Cookware

  • 平底鍋

Steps

  1. 1將雞胸肉切片、金針菇切除根部
  2. 2將雞胸肉片加入salt、black peppercorns醃製 15 分鐘
  3. 3平底鍋中火熱olive oil 30 秒
  4. 4將醃製後的雞胸肉片放入平底鍋煎至兩面金黃 2 分 30 秒
  5. 5加入金針菇與水炒至金針菇斷生 1 分 30 秒
  6. 6打入蛋煎至蛋白凝固蛋黃微熟 2 分鐘

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