滑蛋雞肉燴飯

9 June 2016 (1 year 9 months 8 days)

Risotto with Chicken & Egg

今日晚餐 - 滑蛋雞肉燴飯

材料：

半熟雞肉 （先蒸5～10分鐘）Semi-cooked chicken (steamed the raw chicken for 5~10 mins)

雞汁 （蒸過雞肉後的汁）Chicken Sauce (The sauce after steamed)

自製香菇粉 Homemade Mushroom Powder

麻油 Sesame Oil

花椰菜 Broccoli

胡蘿蔔 Carrot

香菇  Dried Mushroom

香菇水 Mushroom Water

雞蛋 Egg

蒜米 Minced Garlic

紅蔥頭 Red Onion

太白粉水 Potato Starch Water

橄欖油 Olive Oil

1）雞肉跟麻油，香菇粉拌勻，醃製至少1小時；之後蒸5～10分鐘至半熟

Marinate the chicken with sesame oil and mushroom powder for at least 1 hour; steamed the chicken for 5~10 mins until semi-cooked

2）熱鍋，加入少許橄欖油，爆香蒜米和紅蔥頭

Heat pan, pour a little bit of olive oil, stir fry garlic and red onion until fragrant

3）轉小火，加入雞肉翻炒1分鐘

Switch to low heat, add chicken and stir fry for 1 min

4）加入胡蘿蔔和香菇翻炒1分鐘

Add mushroom and carrot stir fry for 1 min

5）加入香菇水和雞汁, 蓋鍋燜5～8分鐘；加入花椰菜翻炒

Add mushroom water and chicken sauce, cover the pot and simmer for 5~8 mins; add broccoli and stir fry

6）加入太白粉水勾芡，倒入蛋液拌勻

Add potato starch water to thicken sauce, pour the beaten egg and mix well

7）煮約1分鐘即可
Cook for another 1 min and done

8）趁熱淋在白飯上即可享用

Pour the sauce on cooked rice and ready to serve

我家寶貝的口味真的是每天不同
昨天一直要求要吃雞肉
今天煮了
他只吃2片雞肉和所有香菇而已
飯吃幾口
而且今天他超亂的 😅
看到他挖嘴巴 我心想不妙了
媽咪我今晚又不用睡覺了 😪

另外說一下
這道菜搭配香菇和雞肉的味道
不加調味 都好好吃哦

翻炒蒜米和紅蔥頭至有香味
Stir fry garlic and red onion until
fragrant

翻炒雞肉
Stir fry chicken

加入胡蘿蔔和香菇
Add carrot and mushroom

加香菇水和雞汁
Add mushroom water and chicken sauce

約5～8分鐘後加入花椰菜
Add broccoli after 5-8 mins

加入太白粉水和蛋液拌勻
Add potato starch water and egg

翻炒至蛋液熟透即可
Stir fry until egg cooked