小菜

照燒雞胸配鮮粟米和青海苔

Name: 照燒雞胸配鮮粟米和青海苔
Yield: 2 servings
Cuisine: Japanese
Ingredients: 雞胸 1件（約225克）; 粟米 1條; 生粉 1湯匙（或粟粉）; 生抽 1.5湯匙; 清酒 1湯匙（或干白葡萄酒）; 味醂 1湯匙（或蜜糖1湯匙加水1茶匙）; 糖 1湯匙; 乾燥青海苔 1湯匙（可用其他乾海苔代替）; 油 適量

由 CookWhatHK0 次收藏

照燒雞胸配鮮粟米和青海苔，雞胸沾生粉煎香，連粟米裹上生抽、清酒、味醂和青海苔調成的照燒醬。

照燒雞胸配鮮粟米和青海苔

Teriyaki Chicken Breast with Fresh Corn and Aosa Seaweed

材料

Ingredients

雞胸 1件（約225克）

1 chicken breast (weighing about 8 oz or 225 grams)

粟米 1條

1 ear of corn

生粉 1湯匙（或粟粉）

1 tablespoon potato starch (cornstarch can be used as an alternative)

生抽 1.5湯匙

1 1/2 tablespoons soy sauce

清酒 1湯匙（或干白葡萄酒）

1 tablespoon sake (or dry white wine)

味醂 1湯匙（或蜜糖1湯匙加水1茶匙）

1 tablespoon mirin (you can substitute this with 1 tablespoon honey mixed with 1 teaspoon water)

糖 1湯匙

1 tablespoon sugar

乾燥青海苔 1湯匙（可用其他乾海苔代替）

1 tablespoon dried aosa seaweed (feel free to use another type of dried seaweed if aosa is unavailable)

油適量

Oil, as needed

做法

Instructions

去掉粟米外皮，切成約2厘米厚的半月形片。微波加熱2分30秒。

Start by removing the husk from the corn. Cut the corn into half-moon slices, each about 3/4 inch (2 cm) thick. Microwave these slices for 2 minutes and 30 seconds.

將雞胸切成一口大小。加入生粉，搓入雞肉中。

Cut the chicken breast into bite-sized pieces. Place the chicken in a bowl, add the potato starch, and massage it well into the chicken.

鍋中加油熱鍋，煎炒雞肉塊。

Heat some oil in a skillet. Once hot, add the chicken pieces and cook them until they begin to brown.

雞肉開始變色時，加入粟米片，粟米粒向下。烹調時保持此方向。

As the chicken starts to brown, add the corn slices to the skillet, making sure to place them with the kernels facing down. Continue cooking, keeping the corn in this position.

雞肉熟透後，加入標有●的調味料（生抽、清酒、味醂、糖、青海苔）。

Once the chicken is fully cooked through, pour in the sauce ingredients: soy sauce, sake, mirin, sugar, and aosa seaweed.

翻炒令所有食材均勻沾上醬汁。

Stir everything well to ensure the chicken and corn are evenly coated with the sauce.

全部沾滿醬汁後即可上桌！

When all the ingredients are well coated, your dish is ready to be served!