義式番茄醬燜雞肉

25 May 2016 (1 year 8 months 24 days)

Italian Tomato Sauce Stew Chicken

今日晚餐 - 義式番茄醬燜雞肉

材料：
義式蕃茄醬 按這裡
Italian Tomato Sauce Click Here
黃洋蔥 Brown Onion
雞肉 Chicken
馬鈴薯 Potato
香菇 Dried Mushroom
自製香菇粉 按這裡
Homemade Mushroom Powder Click Here
胡椒粉 Pepper Powder
蒜米 Minced Garlic
橄欖油 Olive Oil
砂鍋  Claypot

1）香菇泡軟去蒂切片，香菇水留著；雞肉跟香菇粉,胡椒粉和蒜米醃製至少1小時
Soak the mushroom, remove the stalk and cut into slices, keep the water of mushroom; marinate the chicken with mushroom powder, pepper powder and minced garlic for at least 1 hour

2）把少許橄欖油放入砂鍋內，熱油後，加入黃洋蔥翻炒至有香味
Pour a little bit of olive oil into claypot, heat oil, add brown onion and stir fry until fragrant

3）加入雞肉翻炒至泛白，加入香菇和馬鈴薯翻炒一下
Add chicken and stir fry until semi-cooked, add mushroom and potato and stir fry a while

4）把香菇水/水倒入砂鍋內，淹過食材，轉小火蓋鍋燜30分鐘即可
Add mushroom water/water into claypot, cover the ingredients; switch to low heat, simmer for 30 mins and ready to serve.

用番茄醬燜雞真的超好吃的
搭配雞汁和香菇的甜味
真的無敵好吃

另外馬鈴薯跟蕃茄其實不能一起吃
有些人會吃了之後肚子脹風，腹瀉
但有些人就跟我們家情況一樣 - 開胃
所以如果想嘗試的媽媽們
不要馬鈴薯的話可以換成其他的材料
或者把蕃茄換成蘋果也可行哦