小菜
由 CookWhatHK0 次收藏
芥菜鹹雞煲將老雞以鹽同薑醃過蒸熟，再連芥菜、紅蘿蔔以高湯同煮成惹味住家煲。
將老雞徹底清洗乾淨，再用鹽和姜塗抹均勻，醃製大約10個小時。
Clean the chicken thoroughly. Marinate with salt and ginger for 10 hours.
把醃製好的雞肉切成1釐米寬、4釐米長的條狀，放入蒸鍋中蒸熟備用。
Cut the chicken into strips 1 cm wide and 4 cm long, then steam until cooked.
將胡蘿蔔切成您喜歡的花樣或形狀。
Cut the carrot into any decorative shapes you like.
芥菜洗淨後，用刀背輕輕拍打幾下，再切成合適大小的塊狀。
Rinse the mustard greens clean, give them a light pat with the side of the knife to soften, then cut into pieces.
取一個炒鍋，倒入適量的花生油燒熱，放入葱段和薑片爆香。隨後加入蒸好的雞肉和高湯，接着放入芥菜塊和切好的胡蘿蔔花。最後根據個人口味調味即可。
Heat oil in a wok and stir-fry the spring onion and ginger until aromatic. Add the chicken and stock, then the mustard greens and decorative carrot pieces. Season and serve.
