水晶冻鸡
作者：毛毛妈
用料:
1：去皮去骨的鸡腿肉400克，洗净沥水切手指粗条。
2：盐3/4茶匙，生粉1大匙，白胡椒1/8茶匙。
3：水1 1/2 杯，盐1/3茶匙，鸡精1/4茶匙。
4：吉利丁（Gelatin）1大匙。
5：葱花1大匙。
6：金兰酱油膏2大匙，香油1大匙。
做法：
将沥水的鸡腿肉加2拌匀腌20分钟。小锅加半锅水置炉上开大火煮滚，下腌好的鸡肉划散，调小火烫到鸡肉刚熟捞出，放入一大碗里（这次忘了把鸡条切成小丁，吃起来更方便）。另起锅加入3和4料拌匀，置炉上开大火，边搅拌煮至滚离火，撒上葱花。乘热倒入盛鸡肉的碗里，放冰箱冷藏几个小时，凝固后用刀轻轻沿边划松，反扣到盘子里。
吃的时候，可加上酱油膏和香油，用勺舀出即可。夏天来客做一大盘，好棒。
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星期五晚上就做好了, 昨天买了酱油膏, 豆豆把调料都拌好, 就等从碗里倒扣出水晶鸡, 可惜豆担心倒不出, 自做主张, 隔着热水想融化点, 不小心冻子化了一大部分,自责半天…又重新放入碗里, 希望今晚能倒扣成功….
祝好运！
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