蒜蓉蒸雞肉 Steamed chicken with garlic

有時候不想使用鍋子炒菜時,用蒸的也蠻不錯。

尤其是蒸的肉通常會有肉汁,可以來拌飯吃。

食材

1.雞腿肉 3 個

2.海鮮醬   1  tbsp

3.燙熟花椰菜    2 cups

4.太白粉 1 tsp

醃料

1.鹽                1 tsp

2.白胡椒粉    1/4 tsp

3.料理酒    1/2 tsp

4.醬油        1/2 tbsp

5.蒜末        1/4 tsp

作法

1.雞腿肉切塊放入含蓋容器

2.加入醃料拌勻放入冰箱醃製 30 分鐘以上

3.煮之前,醃好的肉加入海鮮醬與太白粉拌勻

4.因為會有湯汁,醃好的肉放入有點深度的盤子

5.水燒開後蒸熟,大約 15 分鐘

6.蒸好的肉,周圍放上燙過的花椰菜

*雞腿肉因為有油脂,所以我沒另外加麻油醃,如果使用雞胸肉,可以加麻油一起醃

Ingredient

1. Chicken tight  3 pcs

2. Hoisin sauce  1 tbsp

3. Broiled broccoli  2 cups

4.Corn starch 1 tsp

Marinated sauce

1.Salt                    1 tsp

2.White pepper    1/4 tsp

3.Cooking wine    1/2 tsp

4.Soy sauce         1/2 tbsp

5.Garlic finely chopped  1/4 tsp

Steps

1. Chop chicken tight to small pieces and put them into the container with the lid. 

2. Add the marinated sauce into the chicken and stir gently to combine. Leave the chicken in the fridge at least 30 mins for marinating.  

3. Before cooking, add hoisin sauce and corn starch into the chicken and stir gently to combine.

4. Put the chicken to the deep plate; steam it about 15 mins until chicken has been cooked.

5. Garnish steamed chicken with broiled broccoli. 

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