小菜
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蠔油香菇雞先煎香雞腿，再與泡發冬菇、洋蔥及玉米筍同燒，用泡菇水和蠔油煮成濃郁醬汁。
將無骨雞腿排從包裝中取出並清洗乾淨，修剪掉多餘的肥油。沿著雞肉的紋理切成3-5公分大小的塊狀，再用準備好的醃料醃製15分鐘，靜置備用。冬菇洗淨後，用熱水泡軟。老薑切成片狀。辣椒洗淨去籽，斜切成片。洋蔥切塊，玉米筍則斜切。
Rinse the chicken thigh fillets, trim excess fat, and cut into 3–5 cm pieces along the grain. Marinate for 15 minutes. Rinse the dried mushrooms and soak in boiling water until soft. Slice the old ginger. Rinse the chilli, remove seeds, and cut into diagonal slices. Cut the onion into chunks and cut the baby corn diagonally.
在鍋中以小火加熱少許油，將雞腿塊皮朝下放入鍋中，煎約6分鐘。翻面後再煎2分鐘，再取出備用。利用煎雞腿的原鍋，放入老薑片爆香。接著加入已擰乾水分的冬菇一同炒香，再放入洋蔥拌炒。隨後加入泡冬菇的水和蠔油，翻拌均勻後蓋上鍋蓋，煮至滾沸。
Heat oil in a pan over low heat. Pan-fry the chicken pieces skin-side down for 6 minutes, then flip and fry for 2 more minutes. Remove. In the same pan, fry the ginger slices until fragrant, then add the mushrooms (squeezed dry before adding) and stir-fry. Add the onion, stir-fry, then add the mushroom soaking water and oyster sauce. Toss, cover, and bring to a boil.
待鍋中醬汁滾沸後，加入玉米筍和先前煎好的雞腿塊一同燒煮。待醬汁稍微收濃後，加入辣椒片翻拌，即可關火，完成料理。 贴士 無骨雞腿排不僅處理起來方便，味道也十分美味。台灣產的乾冬菇熱量低、蛋白質含量高，是富含膳食纖維的優質食材。搭配蠔油醬燒，絕對是一道非常下飯的佳餚。
Once the sauce boils, add the baby corn and cooked chicken pieces. Braise until the sauce reduces slightly, then add the chilli slices, toss, and turn off the heat. Serve.
