橄欖油蒜香雞菇炒
This recipe is AI-generated. Adjust based on your actual situation.
Heat olive oil in 平底鍋, sear chicken until lightly browned, add sliced 杏鮑菇 and minced 蒜 to release aroma, splash 米酒, season with 醬油 and 蠔油 for umami depth, finish with 蔥 and 白胡椒粉 to lift fragrance.
Ingredients
- 雞肉140 g (≈ 4 塊)
- 杏鮑菇100 g (≈ 1 根)
- 橄欖油⅔ 湯匙
- 醬油⅓ 湯匙
- 蒜1 瓣
- 米酒⅔ 湯匙
- 蠔油⅔ 湯匙
- 蔥1 根
- 白胡椒粉¼ 茶匙
Cookware
- 平底鍋
Steps
- 1將雞肉切塊、杏鮑菇切片、蒜切末、蔥切蔥花
- 2將雞肉塊加入醬油、白胡椒粉醃製 15 分鐘
- 3平底鍋中火熱橄欖油 20 秒，放入醃製後的雞肉塊煎至兩面微金黃 2 分鐘
- 4加入杏鮑菇片、蒜末炒香 40 秒
- 5淋入米酒 15 秒，加入蠔油拌炒均勻
- 6撒入蔥花、白胡椒粉拌勻即可起鍋
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