小菜
由 CookWhatHK0 次收藏
蠔油醬爆雞丁青瓜先煎香五香醃雞丁和蒜頭，以蠔油收汁裹勻，再加入爽脆青瓜塊同炒，鮮味十足。
將雞胸肉清洗乾淨，再順著紋理切成粗條，再逆著紋理切成塊狀。將切好的雞丁放入一個乾淨的塑膠袋中，接著加入鹽（1/4茶匙）、白胡椒粉（1/3茶匙）、黑胡椒粒（1/3茶匙）、五香粉（1/3茶匙）和粟粉（1茶匙）作為醃料，抓勻後放入雪櫃冷藏20分鐘。
Rinse the chicken breast. First cut with the grain into thick strips, then cut across the grain into chunks. Place the chicken pieces in a clean bag with the marinade spices, toss to coat, and refrigerate for 20 minutes.
青瓜用刷子徹底洗淨，切掉兩端的蒂頭，再切成滾刀塊備用。
Scrub the cucumbers clean, cut off both ends, and cut into rolling diagonal chunks.
蒜瓣拍扁後剝去外皮。辣椒對半切開，去除籽後切成粗末。
Smash the garlic cloves and peel. Cut the chilli in half, remove the seeds, and mince.
在鍋中加入1茶匙油，以小火潤鍋。待鍋子均勻受熱後，將雞丁放入鍋中，如果雞肉帶皮，則將皮面朝鍋底。蓋上鍋蓋煎8分鐘。開蓋後，將雞丁逐一翻面，並加入蒜瓣，繼續煎2分鐘。
Heat 1 tsp oil in a pan over low heat. When evenly hot, place chicken pieces skin-side down and cover. Cook for 8 minutes. Uncover, flip each piece, add garlic, and cook another 2 minutes.
倒入蠔油，快速拌炒，確保醬汁均勻地裹附在雞丁上。待醬汁收濃後，將雞丁取出。
Add the oyster sauce and toss to coat the chicken evenly until the sauce glazes. Plate the chicken.
鍋中若有殘留的雞皮和蒜瓣，可留在鍋中。再補入1茶匙油，放入青瓜塊，蓋上鍋蓋蒸炒3分鐘。開蓋後拌炒，再將之前炒好的醬爆雞丁倒回鍋中，關火並快速拌炒均勻，即可完成。
Leave the chicken skin and garlic in the pan. Add 1 more tsp oil and the cucumber chunks. Cover and steam-fry for 3 minutes. Uncover and toss, then return the glazed chicken to the pan, turn off the heat, and toss everything together to combine.
將料理盛盤後，撒上辣椒末，即可趁熱享用。 贴士 新鮮的雞胸肉，簡單地用蠔油醬爆過後，味道非常鮮美。搭配清甜爽脆的青瓜，口感層次豐富，絕對是道美味佳餚。
Plate and sprinkle with minced chilli. Enjoy!
