蠔油醬香番茄滑蛋雞

Name: 蠔油醬香番茄滑蛋雞
Cook time: 6 min
Total time: 6 min
Ingredients: 雞腿肉 140 g (≈ ½ 塊); 番茄 100 g (≈ ½ 顆); 雞蛋 60 g (≈ 1 顆); 橄欖油 ⅓ 湯匙; 鹽 ¼ 茶匙; 蒜 1 瓣; 水 2⅔ 湯匙; 醬油 ¼ 湯匙; 蠔油 ¼ 湯匙; 糖 ⅓ 茶匙

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First render chicken fat in olive oil, then quick sauté aromatics; deglaze with soy-oyster liquid, fold in tomato until softened, add beaten eggs last to gently scramble without overcooking.