蒜香醬油米酒煎干貝雞

Name: 蒜香醬油米酒煎干貝雞
Cook time: 22 min
Total time: 22 min
Ingredients: 干貝 5 顆; 里雞肉 120 g (≈ 2 條); 水 1⅓ 湯匙; 蠔油 ⅓ 湯匙; 米酒 ⅔ 湯匙; 鹽 ¼ 茶匙; 香油 ¾ 茶匙; 糖 ⅓ 茶匙; 蔥 1 根; 白胡椒粉 ¼ 茶匙; 橄欖油 ½ 湯匙; 蒜 1 瓣; 醬油 ⅓ 湯匙

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Start by slicing 里雞肉 and scoring 干貝. Heat 平底鍋 with 橄欖油, quickly sear 蒜 until fragrant, add 里雞肉 and 干貝 together so both proteins finish at the same time. Deglaze with 米酒 and 醬油 mix, season with 鹽 and 白胡椒粉, finish with 香油 and 蔥 for brightness.