【豆干香菇烧鸡】–English Follows
by 毛毛妈
很好的带便当配米饭的一个菜，北美的肉鸡都很容易煮熟，很快就可上桌的一道菜。
用料:
1：干香菇6朵，五香豆干半包200克；
2：大鸡腿2个600克洗净沥水；
3：橄榄油1.5大匙，葱一条洗净切段，姜4-5片；
4：绍酒1大匙，万字牌生抽酱油2大匙，老抽酱油1大匙，盐1/4茶匙，糖1.5茶匙，五香粉1/6茶匙，水1杯；
5：香油1茶匙。
注：1大匙=15毫升=1 Tablespoon，1茶匙=5毫升=1 Teaspoon，1杯=240毫升。
做法：
1、早上上班前将香菇放一盆里，加大半盆水泡上。下午下班回来洗净，香菇切小块，豆干冲洗干净切小块备用。
2、鸡腿洗净去掉多余油皮，剁成小块。不粘锅置炉上开大火，放入橄榄油1.5大匙，炒香葱姜，然后放入鸡块翻炒（图1）至无水汽。然后放入豆干和香菇炒匀，至有焦香味（图2）。
3、接着一次放入4料煮滚，盖盖调中小火焖煮（图3）20分钟，调大中火收汁。 最后倒入香油兜匀即可。
Chicken with Chinese mushroom and bean curd
By Maomaomom
This is a very healthy Chinese dish and is well loved by my family.
Prepare Time: 15 minutes
Cook time: 25minutes
Level: medium
Serves: 4 servings
Ingredients
1. 6 dry Chinese mushrooms soaked and cut into small pieces;
2. Spiced firm bean curd half package 200 g, rinsed ad cut into small pieces;
3. 2 large chicken legs with back attached, trimmed fat, rinsed and cut into small pieces;
4. 1.5T Oliver oil;
5. 1 green onion cut into big pieces, 1 small piece fresh ginger spliced;
6. 1T Chinese cooking wine, 1 tablespoon dark soy sauce, 2 tablespoon Kikkoman light soy sauce, 1/4t salt, 1.5t sugar, 1/6t five spice powder and 1C water;
7: 1t sesame oil.
Directions
1: In a large non-stick deep sauté pan , heat olive oil over medium-high heat. Add ingredient 5 of green onion and ginger, sauté for a half minute. Then add chicken meat, stir frequently, until all water evaporated.
2: Add in chopped and soaked mushrooms and bean curd, sauté for another 1-2 minutes. Add in all ingredients listed under ingredient 5, bring to boil. Reduce heat to low and cover with the lid and simmer for 20 minutes.
3: Turn the heat back up to medium-high, boil down the sauce until only 2T liquid left. Add in sesame oil, mix well and done.
Maomaomom’s Note: 1C=240ml, 1t=5ml and 1T=15 ml. Five-spice powder is a blend of ground spices used extensively in Chinese cooking. It usually consists of cloves, cinnamon, fennel seed, star anise, and Szechuan peppercorns. It can be found in the spice section of the grocery store.
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