【水芹炒鸡胸肉】
by 毛毛妈
买了只有机鸡,鸡胸肉切下来炒了水芹菜,很受欢迎,剩下的烧了香菇和黑木耳,都很好味道。
用料:
1:有机鸡胸肉200克,盐1/3茶匙,生粉1茶匙,水1.5大匙;
2:金钱干香菇3朵,黑木耳3朵;
3:水芹菜250克;
4:橄榄油2大匙,姜丝1.5茶匙,葱花1.5大匙;
5: 头抽酱油 1大匙,盐1/4茶匙,白胡椒1/8茶匙, 鸡粉1/6茶匙,;
6: 香油1茶匙。
注:1大匙Tablespoon =15毫升,1茶匙Teaspoon =5毫升,1杯Cup=240毫升。
做法:
1、鸡胸肉洗净沥水后切丝,加上剩余1料(图1),拌匀用手抓捏1-2分钟,静置20分钟(图2)。如果能提前一天准备,放冰箱腌过夜的话,肉会更嫩。香菇黑木耳提前用冷水泡软,洗净切丝待用(图3). 水芹择去叶,洗净切5厘米长段待用。
2、 不粘锅置炉上开大中火,橄榄油1大匙,然后放入鸡肉丝(图4)翻炒至肉丝变白8成熟,盛出待用
3、原锅再加油1大匙,炒香姜丝和葱花(图5),放香菇和黑木耳丝翻炒片刻(图6)。放入西芹翻炒1-2分钟(图7),依次下所有5料炒匀。
4、最后放入炒好的鸡肉(图8),及5料里的香油1茶匙,炒匀即可出锅。配上白米饭,好好吃。
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