蒜香醬油滑蛋雞胸

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

Marinate sliced chicken in soy-sugar mix. Heat oil in pan, sauté minced garlic until aromatic, add chicken and stir-fry until nearly done. Push aside, crack egg, cook until white sets but yolk still runny, fold together and finish with a splash of water for silky sauce.

Difficulty
Cooking Time
19 min

Ingredients

  • 雞胸肉70 g (≈ ½ 塊)
  • 雞蛋60 g (≈ 1 顆)
  • 鹽¼ 茶匙
  • 水1⅓ 湯匙
  • 橄欖油⅓ 湯匙
  • 蒜1 瓣
  • 米酒⅓ 湯匙
  • 白胡椒粉¼ 茶匙
  • 糖⅓ 茶匙
  • 醬油⅔ 湯匙

Cookware

  • 平底鍋

Steps

  1. 1將雞胸肉切片、蒜切末
  2. 2將雞胸肉片加入醬油、糖、白胡椒粉、米酒、水拌勻醃製 15 分鐘
  3. 3平底鍋中火熱橄欖油 30 秒，放入蒜末炒香 15 秒
  4. 4放入醃製後的雞胸肉片大火快炒 45 秒至七分熟
  5. 5將雞胸肉片推至平底鍋一側，打入雞蛋煎至蛋白凝固蛋黃微流心 1 分鐘
  6. 6翻炒雞蛋與雞胸肉片混合 30 秒，淋入少許水煮至收汁

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