【凉拌鸡丝】
毛毛妈
不知你家怎样?我们家经常会煮些鸡汤、骨头汤,分别装盒冻起来,周末中午可以加青菜、西红柿做个汤面,就是简单美味的一餐了。问题是大家好像都不喜欢吃煮过汤的鸡胸肉,这次我就把它和黄瓜凉拌,不失为夏天可口的一道菜。
用料:
1:鸡胸肉半付250克,或者小母鸡的鸡胸一付;
2:小黄瓜2条(220克);
3:盐1/2茶匙;
4:白芝麻1茶匙;
5:橄榄油1.5茶匙,葱花1大匙,姜末1茶匙,花椒粉1/6茶匙;
6:鸡粉1/6茶匙,葡萄醋(balsamic vinegar)1茶匙,糖1/4茶匙,香油1茶匙,辣椒油2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、中号锅加3杯水煮滚,放入鸡胸肉煮滚后,调小火微沸煮20分钟,离火自然冷却,将鸡放入一塑料盒里(图1),冰箱冷藏2小时。
2、黄瓜稍微削去些皮,切片后切丝(图2),放入一干净碗中,鸡胸肉撕成丝放入(图3),加1/2茶匙盐拌匀。
3、小号不粘锅开中火,放入1茶匙白芝麻,炒至金黄(图4)盛出待用。
4、原锅加1.5茶匙橄榄油,开中火。放入葱花,姜末和花椒粉,煎炒30秒钟至有香味离火(图5)。
5、将煎好的葱姜花椒粉连油一起倒入黄瓜碗中,加入炒好的白芝麻和所有6料,翻拌均匀(图6)就可以上桌了。
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