【双菇鸡翅】
by 毛毛妈
家里来客人,用了姬松茸和小香菇烧了鸡翼上段,简单而又不失美味的一道宴客菜。
用料:
1:鸡翼上段1250克;
2:干姬松茸15个,干小香菇15个;
3:橄榄油1大匙,葱1根洗净切段,姜1小块10克切片;
4:厨酒1大匙,镇江香醋1大匙,糖2大匙,老头抽酱油 2大匙,生抽酱油2大匙,盐1/2茶匙,水1杯;
5: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、干姬松茸和香菇,放温水中泡大约4小时至软,剪去根,洗净待用。鸡翼冲洗干净沥水待用。 不粘锅加1大匙橄榄油,置炉上开大火,炒香葱姜约1分钟(图1)。然后放入鸡翼(图2)炒至外皮微黄,有香味溢出。
2、放入洗好的姬松茸和香菇翻炒几下(图3),然后依次放入厨酒及其他4料煮滚(图4)。盖上盖子,调中小火煮20分钟,间中翻一翻。
3、调大中火,打开盖子,煮至汁浓稠,下1茶匙香油拌匀离火出锅即可。
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