小食
由 CookWhatHK0 次收藏
鬆軟雞肉串燒以味醂、清酒及生抽醃過雞柳，穿成竹籤後煎至外微焦、肉質鬆軟多汁。
如雞柳有筋，去除之。
Remove any tendons from the chicken tenderloins, if present.
將雞肉和調味料放入可密封袋，按摩均勻。
Put the chicken and all the seasonings in a resealable bag. Gently massage the bag to ensure the chicken is well coated.
放入雪櫃醃約30分鐘。
Allow the chicken to marinate in the refrigerator for about 30 minutes.
雞肉拍乾，每條切成4件一口大小，穿上串燒竹籤。
Once marinated, pat the chicken dry. Cut each tenderloin into four bite-sized pieces and thread them onto skewers.
平底鑊鋪上牛油紙，排好串燒，蓋鍋以中火煮。
Line a skillet with parchment paper. Arrange the skewers in the skillet, cover it with a lid, and cook over medium heat.
未至過焦前翻面，煮至另一面全熟。
Before the skewers become overly browned, flip them to cook the other side until they are well done.
可按喜好加上梅肉醬或紫蘇醬。
If you like, serve them topped with pickled plum paste or shiso paste.
