平底鑊燒鳥風雞腿配青蔥（免串燒）

Name: 平底鑊燒鳥風雞腿配青蔥（免串燒）
Yield: 2 servings
Cuisine: Japanese
Ingredients: 去骨帶皮雞腿 約700克; 大蔥 2條; 米糠油 1湯匙加1又1/2茶匙; 豉油 2又1/2湯匙; 甜菜糖 1又1/2湯匙; 味醂 1/2湯匙; 清酒 1/2湯匙

由 CookWhatHK0 次收藏

平底鑊燒鳥風雞腿配青蔥，去骨雞腿連大蔥煎至金黃，裹上豉油、甜菜糖、味醂和清酒調成的照燒醬。

平底鑊燒鳥風雞腿配青蔥（免串燒）

Skillet Yakitori Style Chicken Thighs and Scallions (No Skewers)

材料

Ingredients

去骨帶皮雞腿約700克

1 1/2 lbs boneless, skin-on chicken thighs (about 700 grams)

大蔥 2條

2 scallions

米糠油 1湯匙加1又1/2茶匙

1 tablespoon plus 1 1/2 teaspoons rice oil

豉油 2又1/2湯匙

2 1/2 tablespoons soy sauce

甜菜糖 1又1/2湯匙

1 1/2 tablespoons beet sugar

味醂 1/2湯匙

1/2 tablespoon mirin

清酒 1/2湯匙

1/2 tablespoon sake

做法

Instructions

雞腿切件，大蔥切成約3厘米長的小段。

Cut the boneless, skin-on chicken thighs into bite-sized pieces. Slice the scallions into segments about 1 1/4 inches (3 cm) long.

鑊中以中火燒熱米糠油，雞皮朝下放入雞腿，煎至一面金黃後翻面繼續煎。

Heat the rice oil in a skillet over medium heat. Carefully place the chicken thigh pieces into the skillet, skin-side down, and cook until browned. Once one side is golden, flip the pieces to cook the other side.

翻面雞肉後，放入大蔥，偶爾翻動使各面均勻上色。

As soon as you flip the chicken, add the scallions to the skillet. Continue cooking, turning the scallions occasionally to ensure they brown on all sides.

雞肉熟透後，倒入由豉油、甜菜糖、味醂和清酒混合成的醬汁，開大火快速翻炒使食材均勻裹上醬汁。

When the chicken is fully cooked through, pour in the sauce, which you've made by mixing together the soy sauce, beet sugar, mirin, and sake. Increase the heat to high and quickly toss all the ingredients in the skillet to coat well them with the sauce.