蒜仁香菇滑鸡片
by 毛毛妈
口感滑嫩，蒜香味浓。
用料:
1：鸡脯肉250克，洗净切片。
2：盐1/3茶匙，生粉1大匙，绍酒1大匙，水1大匙。
3：生粉1.5大匙，葱段4段。
4：香菇12朵，水泡发，去蒂洗净沥水，切小块备用。
5：盐1/2茶匙，水1/2杯。
6：橄榄油1.5大匙，蒜瓣10粒，去皮用刀稍拍松。
7：生粉1茶匙加水1.5大匙拌匀，香油1茶匙，鸡粉1/4茶匙，葱丝1大匙。
做法：
鸡肉拌上2料（图A），密封冰箱里过夜。锅入适量水放入葱段，置炉上开大中火，待水烧沸后，调小火，将鸡片再拌上生粉1.5大匙，放入水锅中，搅散（图B），滑熟后捞出，过凉水，沥水备用。 不沾锅里，加橄榄油油1.5大匙，置炉上开大中火，炒香蒜粒（图C），倒入香菇块翻炒几下，然后加入5料，调中小火煮5分钟。
然后淋入生粉水，及滑好的鸡片，及所有7料拌，都匀煮滚即可出锅。
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