白果花生燒雞丁
材料
- 白果 40克 去殼去皮
- 雞胸肉 200克
- 花生 50克
- 紅椒 50克
- 生薑 15克
- 白酒 1茶匙
- 鹽 1/2茶匙
- 澱粉(玉米粉) 少许
- 橄欖油 1茶匙
做法
- 將雞胸肉切丁,放料酒,鹽和澱粉醃製15分鐘。
- 把白果用開水小火煮10分鐘后瀝乾待用。
- 放油後炸花生至淺金黃,放入生薑,雞丁和白果,大火爆炒至雞丁變白色。
- 加入紅椒翻炒,30秒后即可上菜。
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Ingredients
- 40g Ginkgo, remove shell and skin
- 200g Chicken Breast
- 50g Peanuts
- 50g Red Capsicum
- 15g Ginger
- 1 tsp White Wine
- 1/2 tsp Salt
- A dash of cornflour
- 1 tsp Olive oil
Method
- Dice Chicken breast and leave with wine, salt and cornflour for 15 minutes.
- Blanch Ginkgo for 10 minutes in boiling water with low flame. Wipe them dry until ready to use.
- Heat 1 Tsp of olive oil and fry peanuts until they turn light golden ; Then add Ginger, Chicken and Ginkgo into the pot, fry them until Chicken turning white under high flame.
- Add Red Capsicum and Monosodium glutamate, fry and serve after 30 seconds.
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