蒜香醬油煎雞蔥香白胡椒

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

Marinate chicken with soy, rice wine, ginger, garlic, sugar and salt for flavor. Heat olive oil in 平底鍋, sear chicken until golden. Add remaining garlic and scallion near end; splash water and oyster sauce to glaze. Finish with white pepper and sesame oil off heat for aroma.

Difficulty
Cooking Time
23 min

Ingredients

  • 雞肉100 g (≈ 3 塊)
  • 鹽¼ 茶匙
  • 糖¼ 茶匙
  • 薑1 片
  • 香油¼ 茶匙
  • 蔥1 根
  • 米酒⅓ 湯匙
  • 蒜1 瓣
  • 蠔油¼ 湯匙
  • 水2⅔ 湯匙
  • 橄欖油⅓ 湯匙
  • 白胡椒粉¼ 茶匙
  • 醬油⅓ 湯匙

Cookware

  • 平底鍋

Steps

  1. 1將薑切片、蒜切末、蔥切蔥花、雞肉切塊
  2. 2將雞肉塊加入醬油、米酒、薑片、蒜末、糖、鹽、白胡椒粉醃製 15 分鐘
  3. 3平底鍋中火熱橄欖油 20 秒，放入醃製後的雞肉塊煎 2 分鐘至兩面金黃
  4. 4加入蒜末、蔥花炒香 30 秒
  5. 5加入水、蠔油以中小火煮 3 分鐘至醬汁微收
  6. 6關火後淋入香油拌勻

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