蒜香醬油雞炒地瓜葉
This recipe is AI-generated. Adjust based on your actual situation.
Marinate chicken with soy-sugar-rice wine then sear in hot oiled pan; add garlic to bloom; fold in sweet potato leaves near end; finish with sesame oil and white pepper.
Ingredients
- 雞胸肉180 g (≈ 1 塊)
- 地瓜葉120 g (≈ ½ 把)
- 蒜1 瓣
- 醬油1⅓ 湯匙
- 糖1¼ 茶匙
- 米酒⅔ 湯匙
- 香油1¼ 茶匙
- 白胡椒粉¼ 茶匙
- 橄欖油⅓ 湯匙
- 水⅔ 湯匙
Cookware
- 平底鍋
Steps
- 1將雞胸肉切塊、地瓜葉切大片、蒜切片
- 2將雞胸肉塊加入醬油、糖、米酒、白胡椒粉醃製 15 分鐘
- 3平底鍋中火熱橄欖油 30 秒，放入醃好的雞胸肉塊兩面煎 3 分鐘至金黃
- 4加入蒜片爆香 15 秒
- 5加入地瓜葉大火快炒 45 秒至斷生
- 6淋入香油拌勻並起鍋
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