蒜香醬油番茄雞腿燉蛋

Name: 蒜香醬油番茄雞腿燉蛋
Cook time: 31 min
Total time: 31 min
Ingredients: 雞腿肉 180 g (≈ 1 塊); 番茄 100 g (≈ ½ 顆); 雞蛋 60 g (≈ 1 顆); 醬油 ½ 湯匙; 蒜 1 瓣; 米酒 ⅓ 湯匙; 糖 ¾ 茶匙; 蠔油 ½ 湯匙; 橄欖油 ½ 湯匙; 鹽 ¼ 茶匙; 白胡椒粉 ¼ 茶匙; 水 2⅔ 湯匙

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

Marinate chicken thighs with soy, garlic, and white pepper. Sear skin-side down in olive oil until golden. Sauté minced garlic in the rendered fat, add diced tomatoes, oyster sauce, sugar, and a splash of water to form a gravy. Simmer until thickened, then crack in eggs to poach. Finish with a dash of rice wine off-heat for fragrance.

Difficulty

Cooking Time

31 min

Ingredients

雞腿肉180 g (≈ 1 塊)
番茄100 g (≈ ½ 顆)
雞蛋60 g (≈ 1 顆)
醬油½ 湯匙
蒜1 瓣
米酒⅓ 湯匙
糖¾ 茶匙
蠔油½ 湯匙
橄欖油½ 湯匙
鹽¼ 茶匙
白胡椒粉¼ 茶匙
水2⅔ 湯匙

Cookware

平底鍋

Steps

1將雞腿肉切塊、番茄切丁、蒜切碎
2將雞腿肉塊加入醬油、蒜、白胡椒粉、橄欖油、鹽醃製 15 分鐘
3平底鍋中火熱橄欖油 30 秒，放入雞腿肉塊皮面朝下煎 4 分鐘至金黃
4取出雞腿肉塊後，平底鍋中蒜加入煎至香
5加入番茄、蠔油、糖、水以中火煮成醬汁 5 分鐘至濃稠
6雞腿肉塊放回平底鍋中拌勻
7平底鍋中打入雞蛋以小火蓋蓋燉熟 2 分鐘
8熄火加入米酒拌勻

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