醬蒜蔥煎雞腿
This recipe is AI-generated. Adjust based on your actual situation.
Heat olive oil, bloom garlic and scallion whites, sear chicken to develop fond, deglaze with soy-oyster mix, simmer until glossy, finish with scallion greens and rice wine steam.
Ingredients
- 雞腿肉120 g (≈ ½ 塊)
- 蔥1 根
- 蠔油⅔ 湯匙
- 水2⅔ 湯匙
- 白胡椒粉¼ 茶匙
- 醬油⅓ 湯匙
- 糖¾ 茶匙
- 蒜1 瓣
- 橄欖油⅓ 湯匙
- 米酒¼ 湯匙
- 鹽¼ 茶匙
Cookware
- 平底鍋
Steps
- 1將蔥切蔥白與蔥花、蒜切片、雞腿肉切塊
- 2將雞腿肉塊加入鹽、白胡椒粉、醬油、蠔油、糖醃製 15 分鐘
- 3平底鍋中火熱橄欖油 30 秒，加入蒜片、蔥白爆香 30 秒
- 4加入醃製後的雞腿肉塊煎至兩面金黃 3 分鐘
- 5加入米酒與水大火煮滾 1 分鐘後轉中小火悶煮 5 分鐘至雞肉熟透
- 6加入蔥花拌勻起鍋
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