小菜
由 CookWhatHK0 次收藏
西芹雲耳炒雞柳，醃過的雞柳同蒜蓉炒至半熟，加西芹、雲耳同蠔油炒至湯汁收濃。
將乾雲耳提前一小時泡發，待其軟化後徹底洗淨，並剪去底部較硬的部分。把西芹洗淨後切成幼段。蒜頭則切成蒜蓉備用。
Soak the dried wood ear mushrooms in water for 1 hour in advance. Rinse and trim off the hard base. Wash the celery and cut into thin strips. Slice the garlic.
將雞脊柳切成片狀，再加入米酒、粟粉、鹽、黑胡椒粉和生抽（這些是醃料），拌勻醃製至少十五分鐘。
Slice the chicken tenderloins and marinate with the marinade ingredients for at least 15 minutes.
為了去除雲耳可能帶有的異味，可以先用熱水將其稍微煮一下。
Blanch the wood ear mushrooms briefly in hot water to remove any off-smell.
在鍋中加入適量油，爆香蒜蓉，隨後放入已醃製的雞肉片，拌炒至半熟狀態。
Stir-fry the garlic until fragrant, then add the chicken and toss until half-cooked.
加入西芹段，繼續拌炒。
Add the celery and stir-fry.
再放入雲耳，一同拌炒。此時加入蠔油，並倒入少量清水將蠔油化開，拌炒均勻後，蓋上鍋蓋煮約兩至三分鐘。
Add the wood ear mushrooms and stir-fry. Add the oyster sauce with a splash of water to loosen it, toss to coat evenly, then cover and cook for 2–3 minutes.
最後打開鍋蓋，繼續烹煮至湯汁收濃即可上碟享用。 贴士 個人認為，西芹搭配雞柳比搭配豬肉更為合適，而加入雲耳則能讓這道菜的口感更加豐富。在處理雞柳之前，
Uncover and cook until the sauce has reduced. Serve.
