这其实是一道老少咸宜的家常菜
一般的“师奶”都会煮的一道菜
有的人爱将鸡肉改成猪肉
也有人爱加入木耳或云耳
我今天就来个简单的
只加冬菇和腐竹条
味道很棒哦！
材料Ingredients:
鸡肉(切块) 400g chicken (cubed)
冬菇 4-5 pieces dried mushroom
腐竹 1 bowl fu chok
姜片，洋葱末及蒜末 sliced ginger, minced garlic & shallot
调味料：盐，生抽，老抽，胡椒粉，料酒, 蚝油
seasoning: salt, soy sauce, thick soy sauce,
pepper, shao xin wine and oyster sauce
鸡肉用调味料腌制大约3-4小时
腐竹及冬菇 泡软
油烧热，放入姜片 ，洋葱末及蒜末炒香
然后加入腌制的鸡肉和冬菇再翻炒香
再加入适量的调味料调味
加入适量的水和腐竹煮开
转中火焖煮腐竹至软 ，然后转大火稍微收干汁
marinate the chicken with all seasoning for at least 3-4 hours
soak the fu chok and dried mushroom until soft
heat oil in wok, stir fry the minced garlic and onion and sliced ginger
add in chicken and dried mushroom stir fry for another 1-2 minutes
add in seosoning to taste
then add in water and fu chok and bring to boil
turn to medium heat and simmer until fu chok is soft
turn up the heat and lightly dry up the sauce
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