蒜香醬油煎雞花椰菜

Name: 蒜香醬油煎雞花椰菜
Cook time: 16 min
Total time: 16 min
Ingredients: 無骨雞腿排 140 g (≈ ½ 片); 花椰菜 100 g (≈ ½ 顆); 蔥 1 根; 蒜 1 瓣; 醬油 ⅓ 湯匙; 糖 1¼ 茶匙; 橄欖油 ½ 湯匙; 鹽 ¼ 茶匙; 水 1⅓ 湯匙

食譜由 AI 生成，請依實際情況調整使用。

Chicken and cauliflower cooked sequentially in flat pan; chicken first seared with garlic-soy marinade for flavor lock, cauliflower added later to absorb residual sauce and finish tender-crisp; scallion infused in hot olive oil poured over before serve.